1. Preheat oven to 325°. In medium bowl, whisk 1/2 cup powdered sugar, flour, cornstarch and 1 1/2 teaspoons lemon zest. In separate medium bowl, toss strawberries, cane sugar and lemon juice; cover and refrigerate at least 1 hour or up to 1 day. Makes about 2 cups.

2. . In large bowl, with mixer on medium-high speed, beat egg whites and cream of tartar 4 minutes or until soft peaks form. Reduce speed to medium-low; slowly add 1 cup powdered sugar and beat 1 minute or until incorporated. Increase speed to medium-high; beat 2 minutes or until stiff peaks form. Fold in flour mixture until just incorporated; carefully transfer batter to ungreased 10-inch tube pan. Bake cake 45 minutes or until golden brown and set; cool completely in pan, upside down, on wire rack.

3. In separate medium bowl, beat cream, vanilla extract, and remaining 1/4 cup powdered sugar and 1/2 teaspoon lemon zest 2 minutes or until soft peaks form. Makes about 2 cups.

4. Run small knife around edge of pan to loosen; remove cake from pan. Cut cake into 12 slices; serve topped with strawberry mixture, whipped cream and pistachios.

• 9 g Total fat
• 5 g Saturated fat
• 23 mg Cholesterol
• 72 mg Sodium
• 44 g Carbohydrates
• 1 g Fiber
• 29 g Sugars
• 27 g Added sugars
• 6 g Protein