ingredients:

for the cake:

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1½ cups granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon freshly grated lemon zest
• 1 cup extra-virgin olive oil, plus more for the pan
• 2 tablespoons Pistakio Creamy Pistachio Spread, plus more for topping 
• 1¼ cups whole milk, at room temperature
• 4-5 large strawberries, sliced, for topping
• 1-2 tablespoons balsamic vinegar, for topping 

for the whipped cream topping:

• 1 cup heavy whipping cream 
• 2 tablespoons powdered sugar (optional)
• 2 tablespoons Pistakio Creamy Pistachio Spread
• A pinch of salt

instructions:

1. Heat oven to 375Fº. Line the bottom of a 9-inch cake pan and grease with baker’s spray.

2. In a large bowl, whisk together the flour, salt, baking powder and baking soda; set aside.

3. In the bowl of an electric mixer set on high or a large bowl with hand beaters, beat the sugar, eggs and lemon zest until very thick and fluffy. Slowly drizzle in the oil and beat until incorporated. Reduce the speed to low, and add milk and Pistakio. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula.

4. Bake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes before removing from the pan.

5. While the cake cools, whip the cream, powdered sugar, a pinch of salt, and Pistakio on high until medium peaks form (taste to adjust accordingly!)

6.  When the cake is completely cooled, spread on the whipped cream, top with the balsamic, and swirl the whipped cream to create an opening in the center. Top with strawberries and a drizzle of Pistakio. Enjoy!