• Grease a baking dish with butter (I used a 7" by 5" rectangular pyrex dish) and set aside. Preheat oven to 180 degrees Celsius. 
• In a cup mix 1 tbsp of lemon juice with I cup of milk to make the butter milk. set aside.
• In a deep bowl, whisk the margarine with the caster sugar, then whisk in the eggs one at a time.
• Place a sieve over the whisked mixture, pour in half the flour with the baking soda and sieve into the mixture.
• Also pour in half the cup of buttermilk, then whisk together. Repeat for the remaining flour and buttermilk.
• Pour the cake batter into the greased dish. Place into the pre-heated oven and bake for 25-30 minutes or until a skewer inserted comes out clean.
• Once the cake is baked, take it out of the oven and rest on a steel rack to cool. Once the cake is cool enough to handle, flip it upside down to remove the cake and set aside to cool completely.

For the Strawberry Coulis:

• Pour the strawberries, sugar, lemon zest and lemon juice into a small saucepan.  Place over medium heat, cover with a lid and simmer for 15 minutes.
• Remove from heat and set aside to cool. Once cool, blitz with a blender into a smooth puree (strain for a more smoother coulis). Pour into a jar and set aside (It can be stored in a sealed container in the refrigerator for up to 1 week.)

For the Whipped Cream:

• Pour the whipping cream into a bowl, add the icing sugar and whisk until stiff peaks.

Layering the shortcake:

• Slice the cake into two layers (top and bottom). Place the bottom layer unto a pyrex dish and spread the strawberry coulis over the cake (leave a little for the final topping)
• Cut the Strawberries into half's and stick some to the side of the dish (see picture).
• Spread 1/3 of the whipped cream over the cake and lay the other half'd strawberries flat pressed unto the surface of the whipped cream with flat side facing up. (leave a couple strawberries for the final topping)
• Lay the second layer of the cake on top and spread with the remaining whipped (leave a little for the final topping).
• Cut the leftover strawberries into quarters and lay over the whipped cream (inside facing up). Pour a little of the strawberry coulis on top (about 1 tbsp), then top with the remaining whipped cream. 
• Place in the refrigerator for 30 minutes to 1 hour. Serve and enjoy.