You will need
3 extra large eggs, at room temperature
¾ cup (180 ml) canola oil
¼ cup (60 g) butter, melted
¾ cup (180 ml) fresh full cream milk, warmed
1 x 580g Ina Paarman’s Vanilla Cake Mix
2 cups (500 ml) fresh cream
6 ½ T (100 ml) Ina Paarman’s Lemon Flavour Cheesecake
1 punnet (200 g) fresh strawberries
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Butter and line the bases of 3 x 18 cm round cake pans.
Beat eggs, oil and melted butter together for 30 seconds on high speed until well blended.
Add warm milk and beat briefly on high speed.
Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to over mix.
Divide the mixture evenly between the 3 prepared cake pans, (see step by step pics). Level the tops with the back of a tablespoon.
Place in oven and bake for only 20 – 25 minutes because 3 layers will need a little less time than 2. Cakes are done when a thin-bladed knife inserted into the centre comes out clean or cakes pull away slightly from the sides of the pans.
Cool cakes in the pans for 10 minutes. Turn out on a cooling rack.
Do not assemble until cakes are completely cool.
Half-whip the cream, sprinkle over the dry Cheesecake Mix and beat until the cream holds its shape.
Assemble on a cake plate.
Spread 1/3 of the cream on one cake layer. Add a few strawberry slices. Top with the second cake layer, continue in this way until all three layers are topped with cream.
Wrap a baking paper collar tightly around the cake and refrigerate for a few hours or overnight.
Top cake with whole and halved strawberries.