Makes one 8-inch (20 cm) square cake


  • ½ cup vegetable oil

  • 1 cup sugar

  • 3 large eggs, separated

  • 1 tsp finely grated lemon zest

  • ½ tsp vanilla

  • 1/3 cup 2 % milk

  • 1 ¼ cups pastry flour

  • 1 ½ tsp baking powder

  • ¼ tsp fine salt

  • 2 cups sliced fresh strawberries

  • ½ cup whipping cream, whipped to soft peaks


  • 1.

    Preheat oven to 350F (180C) and grease and flour two 8-inch (20 cm) square cake pans.

  • 2.

    Beat vegetable oil, ½ cup (125 mL) sugar and egg yolks until fluffy.

  • 3.

    Stir in lemon zest and vanilla. Stir in milk.

  • 4.

    Sift together pastry flour, baking powder and salt and gently stir into butter mixture until blended.

  • 5.

    Spread evenly into the 2 prepared pans.

  • 6.

    Whip egg whites with remaining with electric beaters until frothy.

  • 7.

    Gradually add the remaining ½ cup (125 mL) sugar and whip until whites hold a stiff peak.

  • 8.

    Bake for 30 to 35 minutes, until a tester inserted in the center of the cake comes out clean.

  • 9.

    Cool cakes completely in the pan.

  • 10.

    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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