Instructions: Preheat the oven to 325 degrees F. Coat a 9" pie pan with cooking spray.

In a medium bowl, toss the strawberries with 1/4 cup of the sugar. Allow 1 hour

(or prepare the night before) to sit. In a small bowl, whisk together the matzo meal and potato starch. In a large bowl, beat the egg whites until soft peaks form (you will need to use an electric mixer). In another large bowl, beat the egg yolks until light and lemony colored. Add the remaining 3/4 cup sugar and beat well. At low speed, blend in the matzo/potato meal mixture, lemon juice and lemon rind. Fold in the egg whites. Pour the batter into the prepared pan. Bake until the top is golden brown and springs back when lightly touched. Remove from the pan and cool completely on a wire rack. When completely cool, cut and serve with the strawberries either to the side of the cake or directly on top. Serve with whipped topping if desired

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