• Preheat the oven to gas 4,180°C.

  Grease and line the bases of 3 x 20cm sandwich tins with baking paper.

  In a large bowl, beat the dairyfree butter and sugar together until pale and creamy.

  Gradually add the eggs, whisking well between each addition.

  In a separate bowl, mix the flour and baking powder together, then sift into the wet ingredients and fold through.

  Add the dairyfree milk and combine.
• Divide the mixture evenly between the 3 tins.

  Bake for 30-35 minutes, until golden brown and a skewer inserted into the centres comes out clean.

  Remove from the tins and leave to cool.

To assemble the cake

• Warm the strawberry conserve in a small saucepan and set aside.
• Whisk together the coconut cream and icing sugar to form soft peaks.

  Place about a third of the mixture into a bowl and set aside.

  Take six of the meringue nests and break into pieces.

  Gently fold in the meringue and three quarters of the strawberries into the remaining mixture, leaving the rest aside for the final decoration.
• Brush the top of the bottom cake layer with the warmed strawberry conserve. Spread the filling on top.

  Brush the bottom of the middle layer with the conserve and place on top.

  And repeat.

  Once the top layer is on, brush the top with the remaining conserve and pile on the last of the filling.
• Use the reserved coconut cream to cover the sides of the completed cake.

  Break up the remaining meringue nests and scatter across the top along with the remaining chopped strawberries..

  Decorate with the reserved whole strawberries and enjoy.