Make the strawberry cream cheese frosting

• Grind the freeze-dried strawberries into a fine powder.
• Beat the cream cheese and butter until smooth, then mix in the powdered sugar, vanilla and strawberry powder until you get a natural pink frosting.

Assemble the four-layer strawberry cake

• Take the chilled cake layers out of the fridge.
• Spread frosting on the outside of a layer, coat the edges with fresh strawberries, then stack the remaining layers and finish frosting the cake.
• Chill the finished cake in the fridge.

Make the pita dough

• Mix the flour, yeast, water, olive oil, salt and sugar into a dough.
• Cover and let it rest until doubled in size.

Cook the marinated chicken

• Thread the overnight-marinated chicken onto a skewer.
• Cook it on the vertical rotisserie until browned and cooked through.

Make the strawberry lemonade

• Blend the strawberries and strain the purée to remove most of the seeds.
• Squeeze the lemons and make a simple syrup.
• Combine everything together and chill in the fridge.

Shape and rest the pita

• Divide the risen dough and roll each piece into a ball.
• Cover with a damp towel and let rest.

Make the salad for the gyros

• Combine the cut tomatoes, onion and cucumber.
• Add freshly squeezed lemon, olive oil, fresh mint and dill.

Cook the pita breads

• Roll the rested dough balls out into small circles.
• Cook them in a pan for about two minutes per side until puffed and lightly golden.

Serve everything

• Set out the sliced chicken, warm pitas, tzatziki and salad so everyone can build their own gyros.
• Serve the strawberry lemonade and finish with slices of the strawberry cake.