Olive Oil Cake with Roasted Strawberries

Step 1
In a medium bowl, add olive oil, eggs, milk, lemon zest and juice and allow to sit for 5 minutes. After 5 minutes, add the cake mix and using a whisk or spatula, combine until smooth.

Step 2
Line a 9” x 9” bake pan with parchment paper, spray with nonstick spray, then sprinkle with 2 tablespoons sugar. Tilt around the pan to form an even coating.

Step 3
Install rack in bottom position, then close door. Select BAKE, set temperature to 325°F, and set time to 50 minutes. Press the setting dial to begin preheating. While unit is preheating pour cake mix into the pan and spread evenly.

Step 4
When unit has preheated, open door, and place pan onto the center of the rack. Close door to begin cooking.

Step 5
After 45 minutes, check cake for doneness by sticking a toothpick in the center of the cake. If it comes out clean, remove from oven. When cooking is complete, carefully remove pan from the oven. Allow cake to cool for 15 minutes.

Step 6
Select AIR ROAST, set temperature to 400°F, and set time to 5 minutes. Press the setting dial to begin preheating. While cake is cooling and unit is preheating, toss strawberries in a bowl with remaining sugar and pepper.

Step 7
When unit has preheated, open door and place strawberries onto SearPlate in the oven. Close door to begin cooking.

Step 8
When cooking is complete, carefully remove the SearPlate with the strawberries. Save the liquid from the strawberries. Allow to cool slightly.

Step 9
To serve, slice the cake in portions, and top each piece with 1/4 cup strawberries, reserved liquid, and whipped cream.