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 30 cm fruit flan tin with a fluted rim. Sprinkle with flour. Pour in mixture and spread evenly with a knife. Bake at 180ºC or 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 half cup of juice from the strawberries, and the glaze mix requires 1 cup of water, use the half cup of juice plus half cup of water to make 1 cup of liquid.) Pour glaze over strawberries. Posted by: Bill McGimpsey