INGREDIENTS

For the cake:

• 2/3 cup flour 
• 2/3 cup sugar 
• 2 teaspoons baking powder
• 1/2 teaspoon salt  
• 1/2 cup Eureka Lemon olive oil
• 1 teaspoon vanilla extract 
• 1 egg
• 1/4 cup milk

For the topping:

• 4 cups strawberries, sliced
• 2-3 tablespoon Strawberry balsamic vinegar
• 1 tablespoon sugar
• 1/8 teaspoon black pepper (optional)
• vanilla ice cream

DIRECTIONS

1. Preheat oven to 350 F. 
2. Grease pan then dust with flour, tip pan upside down and tap to remove excess flour. 
3. In a small bowl, combine flour, sugar, baking powder and salt and stir together. 
4. Add olive oil, vanilla, egg, milk and whisk batter together until a smooth batter forms. Pour batter into greased and floured pans. 
5. Bake 18-20 minutes or until toothpick comes out clean.
6. While cake is cooling on a wire rack, add balsamic vinegar, sugar, and pepper to a bowl and whisk until smooth. Toss with sliced strawberries to coat.
7. Top cake with strawberries and a scoop of vanilla ice cream.