In small bowl, mix margarine, sugar and eggs until
creamy. Add evaporated milk and vanilla.
In another bowl, sift flour and baking powder
together. Stir into margarine mixture in small amounts.
Grease a 12 inch fruit flan tin with a fluted rim.
Sprinkle with flour. Pour in mixture and spread evenly
with a knife.
Bake at 350 degrees for about 15 to 20 minutes, or
until golden brown. Let cool for 10 minutes after
removing from oven.
Drain strawberries; reserve juice. Turn cake upside
down and fill with strawberries. (If strawberries are
very large, you may want to slice them in half.
Sprinkle with sugar and allow to sit for 1 hour.) Add
the strawberry juice to the glaze mix. Prepare glaze,
following instructions on back of package. (NOTE: If
you have accumulated approximately 1/2 cup of juice
from the strawberries, and the glaze mix requires 1
cup of water, use the 1/2 cup of juice plus 1/2 cup of
water to make 1 cup of liquid.) Pour glaze over
strawberries.
