Begin by pre-heating your oven to 180C or gas mark 4.

Get organised and line two 20cm cake tins with grease proof paper and place to one side.

In a large bowl cream together the butter, sugar and seeds from the vanilla pod until light and creamy.

Add the eggs one at a time mixing well after each egg.

You will know it is ready when the mixture is pale and fluffy.

Add in the food colouring and stir well to make sure its evenly distributed.

Next fold in the flour, cocoa powder and pinch of salt into the red mix.

Finally fold in the yogurt.

Spoon the mixture into the two cake tins and place in the centre of the oven for 20 - 25 minutes until they are bouncy to the touch.

Leave them to cool slightly before turning out on to a wire wrack.

Allow to cook completely before decorating.

Once the cakes a completely cool, sandwich together with half of the cream cheese frosting.

Top the cake with the remaining cream cheese frosting before adding the fruit.

To make the union jack, begin by taking the green tops off of the strawberries and thinly slicing. Lay these out, slightly overlapping each other to create the + in the centre of the cake.

Next use the raspberries to create the X leaving a slight gap between the raspberries and strawberries so the cream cheese frosting shows through.

Finally, use the blueberries to fill in the remaining space, again leaving a gap between the blueberries and other fruit so some of the cream cheese frosting shows through.