Preheat the oven to 170c and grease and dust a 20cm spring form cake tin. To make the red velvet cake, beat together the butter, sugar and vanilla in a large mixing bowl until creamy and light. In a separate bowl, beat together the butter milk, food coloring and eggs. Gradually beat the egg mixture into the creamed butter until all incorporated. Sift together the flour, baking powder and salt and fold gently into the cake batter, followed by the vinegar. Pour the cake mixture into the prepared cake tin and bake for approximately 45 minutes, or until the cake is light and cooked through. Remove the cake from the oven and allow to cool completely. Meanwhile, prepare the vanilla frosting by beating together the cheese with the icing sugar, vanilla essence and lemon zest. Fold in the stiffly whipped cream until you have a light and fluffy frosting. When the cake has cooled down completely, cut it into 3 slices horizontally, and fill each layer with the vanilla frosting. Spread the last of the frosting on the top of the red velvet cake and decorate with the strawberries and rose petals. Suggested accompanying wine: DELICATA Rose Gellewza Frizzante I.G.T. Maltese Islands