Pre-heat conventional oven at 160C/320F and grease and line 2 x 6in baking tins and wrap with baking strips

Using a standard mixer with paddle attachment, beat butter until creamed and then slowly add sugar and vanilla on low/med speed until combined and creamy, add a few drops of colouring if you want a really pink cake

In another bowl sieve flour, then sieve strawberry/raspberry powder into flour and mix until combined

In another bowl add vinegar to milk and stir, then add strawberry flavouring (add a few drops of colouring if you want a really pink cake here too)

Slowly add a small amount of flour and then milk to buttered sugar and beat on low speed, repeat the process over until you have combined all ingredients, don't over mix

Divid patter evenly between two 6IN greased cake tins, its very important to only fill half way, there maybe a little batter left over

Bake to 160C/320F for 50-60 mins or until skewer comes out clean when poked in the center of cake