Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup TAO Olive Oil (e.g. Extra Virgin or Lemon Pressato)
1/2 cup sugar
2 large eggs
1/2 cup milk
1/4 cup TAO Strawberry Balsamic Vinegar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and chopped
Powdered sugar, for dusting (optional)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the olive oil and sugar until well combined. Add the eggs and whisk until light and fluffy.
Add the dry ingredients to the wet ingredients in three batches, alternating with the milk, and mix until just combined.
Stir in the balsamic vinegar and vanilla extract.
Gently fold in the chopped strawberries.
Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar (if desired) and serve.