Light and Fresh Chiffon Cake w/Strawberries and Mint

I just returned from a wonderful trip with Women's Quest in the Sonoma Valley feeling lighter inside and out! Colleen Cannon and her staff at Women's Quest never disappoint, and if you ever find yourself in need of lightening your load (and who doesn't?) this is the perfect trip to book. Instead of touring and shopping, and basically going through the same motions that you would at home, you will find yourself PLAYING - I mean really playing. Colleen will encourage you to find your inner-child, the one that you can barely remember, and even if you think that you don't know that little kid anymore, she will coax that kid out of you and you will do things that you forgot you loved to do. This is one of those trips that renew your spirit, and instead of coming home from a vacation needing a vacation, you will return feeling so much lighter and ready to tackle the world with renewed vigor. This was my third trip with Women's Quest and each time I go I feel it was the best one ever. My first was a mountain biking trip to Vermont - best one ever. My second was a yoga retreat in Maya Tulum - best one ever. This last was a road biking trip through wine country - best one ever. I try to treat myself with a trip with Colleen once a year because she infuses me, and all of the other women, with her amazing energy, and I leave feeling like I know exactly who I am. Amazing. I also come home wanting to do all of the things I love with a renewed energy, so my family LOVES when I go on these trips. How great is that?? This is what I made them as soon as I got home to celebrate the start of summer and our wonderful local strawberries in Maryland. The best part about devouring a piece of this cake is that you feel lighter when you are finished your treat - kinda like a Women's Quest trip. Enjoy!

Chiffon Cake:
1 Cup Flour
1/2 Cup Sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
Sift together in large mixing bowl and make a well in the center.
Add:
1/4 Cup Canola Oil
4 egg yolks
1/4 cup water
1 tsp vanilla
Mix at high speed until smooth (3min. or so)

Beat egg whites (room temp.) at high speed in another bowl adding 1/2 cup sugar SLOWLY until fluffy like meringue. Add cake batter to this bowl SLOWLY. Let it pour in like a ribbon of taffy and blend gently. Pour into a fluted cake pan (ungreased) and bake for 325 for 45min - 1hr.
Cool cake upside down balanced on a beer bottle. Yes you read that right. It will hang in mid-air until cool. Run a knife around the edge and pry out of pan. Do not be afraid - it will surprise you and stay together, I promise.

While the cake is cooling slice a quart of fresh strawberries add some sugar (about 1 tablespoon)and a little warm water - about 1/8 cup. Add some fresh mint and stir. Serve along side of the cake. Yum.