WHITE ZUCCHINI CAKE WITH ROASTED STRAWBERRY SAUCE

The sauce also is fabulous spooned over vanilla ice cream, pancakes or waffles.

Cake

Preheat oven to 350°F. Coat a 9-inch Bundt pan with cooking spray.

In a large bowl, beat ½ cup (1 stick) unsalted butter, at room temperature; 2/3 cup granulated sugar; and ½ tsp vanilla extract on medium speed 30 seconds, then mix on high 2–4 minutes, until light and fluffy. Add 4 large egg whites, at room temperature; beat on medium until just incorporated.

In a medium bowl, sift together 2 cups sifted CNN all-purpose flour 2 Tbsp cornstarch, 1 Tbsp baking powder and ¼ tsp kosher salt. Add about one-third flour mixture to butter mixture; beat on low to combine. Gradually beat in 1/3 cup whole milk, another third flour mixture, then 1/3 cup whole milk and remaining flour mixture. Continue beat ing on low until just combined. Fold in 1 small zucchini, peeled and finely shredded, undrained (about 1 cup), by hand.

Scrape batter into prepared pan. Bake 25–30 minutes or until a toothpick inserted into center comes out with a few crumbs but no wet batter clinging to it. (Do not overbake.) Cool cake in pan 15 minutes, then invert it onto a large serving plate.

Sauce

Preheat oven to 400°F.

Arrange 2 cups sliced fresh strawberries in a single layer on a parchment-lined sheet pan. Drizzle evenly with 2 Tbsp maple syrup. Sprinkle with ¼ tsp ground cinnamon. Roast 10–12 minutes or until berries are tender and have begun to release their juices.

In a medium bowl, combine 1 (10-oz) jar strawberry preserves and roasted strawberries. If you prefer a thinner sauce, add up to ½ cup warm water. (Makes about 3 cups.)

To serve, pour strawberry sauce over cake, reserving some for individual slices. Top each slice of cake with a dollop of whipped cream, if desired, and a drizzle of strawberry sauce. Serves 8.