Strawberry Corn Cake

Preheat oven to 325 degrees. Grease a 9″ cake pan. In the food processor or blender, combine corn, butter, orange juice, lemon juice, vanilla and eggs. Process until smooth, then stir in orange zest.

Whisk together 2 cups flour, sugar, salt, baking powder and baking soda. Stir in the corn mixture just to combine. Toss strawberries with the remaining 2 tablespoons flour and gently fold into the batter. Transfer the batter to the prepared pan and bake for 1 hour or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out a wire rack.

Serve with whipped cream.