Makes one 8-inch (20 cm) square cake
Preheat oven to 350F (180C) and grease and flour two 8-inch (20 cm) square cake pans.
Beat vegetable oil, ½ cup (125 mL) sugar and egg yolks until fluffy.
Stir in lemon zest and vanilla. Stir in milk.
Sift together pastry flour, baking powder and salt and gently stir into butter mixture until blended.
Spread evenly into the 2 prepared pans.
Whip egg whites with remaining with electric beaters until frothy.
Gradually add the remaining ½ cup (125 mL) sugar and whip until whites hold a stiff peak.
Bake for 30 to 35 minutes, until a tester inserted in the center of the cake comes out clean.
Cool cakes completely in the pan.
To assemble, turn one cake out onto a plate, meringue-side down. Top cake with half the strawberries and cream. Place second cake layer on top, meringue-side up and top with remaining cream and fruit. Chill until ready to serve.
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