<http://schema.org/recipeInstructions>
"Preheat oven to 175\u00B0C and grease and flour two 8-inch square cake pans. \r\n\r\nBeat vegetable oil, 1/2 cup of sugar and egg yolks with electric beaters until fluffy. \r\n\r\nStir in lemon zest and vanilla. Stir in milk. Sift together pastry flour, baking powder and salt and gently stir into egg yolk mixture until blended.  \r\n\r\nSpread evenly into the 2 prepared pans. Whip egg whites with electric beaters until frothy, then gradually add the remaining 1/2 cup sugar and whip until whites hold a stiff peak.  \r\n\r\nSpread meringue evenly over batter in pans. 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.\r\n                            \r\nTo assemble, turn one cake out onto a plate, meringue-side down. Top cake with half the strawberries and cream.  \r\n\r\nPlace second cake layer on top, meringue-side up and top with remaining cream and fruit. Chill until ready to serve.\r\n                "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/strawberry-shortcake-torte.html>