Strawberry Shortcake with Homemade Jam

For the Cake

1. Preheat oven to 350 degrees F. Line a sheet pan with parchment and grease with cooking spray.
2. In a mixer bowl, beat margarine and oil until smooth.
3. Rub zest into the sugar to release the oils. Add to the mixer and beat until light and fluffy, 2 min. Beat in eggs one at a time, scraping bowl as needed.
4. Combine the flour, baking powder and salt. Add half to the margarine mix; beat on low to combine. Beat in half the LACTAID® Reduced Fat 2% Lactose-Free Milk, then beat in remaining flour and then remaining milk and lemon juice. Beat for 30 seconds until batter is smooth.
5. Pour batter into sheet pan and smooth into an even layer. Bake until lightly golden, 30 minutes. Remove from oven. Once cool and at room temperature, remove cake from pan and place on a cutting board.

For the Jam

1. Combine strawberries, sugar and lemon juice over medium to high heat.
2. Cook until the strawberries are soften, 5 minutes.
3. Mash the berries and cook until jam is thick and bubbly, 5 minutes.
4. Cool to room temp. Transfer to an airtight container; store in fridge until needed.

For the Whipped Cream

1. Add milk and stabilizer to a stand mixer with the whisk attachment and beat until fluffy with soft peaks, 4 minutes.
2. Refrigerate until ready to use.

For the Assembly

1. Trim rounded edges of the cake and level the top. Cut cake in half and cut the halves in half to create four identical layers.
2. Spoon 2 tablespoons of jam onto one layer of cake and smooth out.
3. Place another cake layer on the jam and top with a layer of cream.
4. Add the next cake layer and another layer of jam.
5. Place the last cake on top; chill for 30 minutes until firm.
6. Remove cake from fridge. Frost with cream, covering all sides of cake and creating swirls on the top. Garnish with strawberries and chill until ready to serve.