Start by pre-heating your oven to 180c. Also grease and line an 8 inch cake tin with some baking paper.

In a large bowl, add the softened butter, vegetable oil, granulated sugar and vanilla extract. Beat these together for 3 minutes.

Add the 2 eggs into this and whisk these in.

Now add the flour and milk. Whisk just until you get a smooth batter.

Pour this into your prepared cake tin and bake for around 25-30 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked, leave to cool completely.

In a large bowl, add the flour, corn flour, sugar and salt. Whisk these together.

Now add the eggs, melted butter, vanilla extract and some food colouring. Whisk just until combined, this is going to be lumpy, that's okay don't worry.

Pour this batter through a sieve to get out all of the lumps.

At this point, I like to cover the bowl and leave the batter to rest for 1 hour. This is optional, but leaving the batter to rest is going to give you much softer crepes.

Once your batter has rested, give it a mix then you can start making your crepes.

Heat up a large non-stick pan on medium heat.

Add some of the batter into this pan and swirl the pan around so that the batter covers the pan, you want your crepes to be thin.

Your crepes don't need to be cooked for long, they only need 1-2 minutes, just until you no longer see any raw batter on the top of the crepe. You don't need to cook both sides of these.

Take this out of the pan, then repeat until you've used all of your batter.

Once they have all been cooked, leave them to cool completely.

In a large bowl, add the double cream, icing sugar and vanilla extract. Whip until you get soft peaks.

Add your chopped strawberries and mix these in.

Leave this in your fridge until you're ready to use it.

Once everything have been made and the cake and crepes have cooled completely, you can start assembling.

Start by cutting your cake into 6 rectangles.

Place one of your crepes down onto a plate. Pipe some of the whipped cream in the centre, or you can also just spoon on a dollop. Then add a piece of your cake on top of this.

Now just fold the sides of the crepes inward, to cover the filling. Repeat with the rest of your crepes.

Let these chill in your fridge for about 20 minutes. Then they are done, enjoy!