Basil Cake with Balsamic Strawberries

A rich white cake baked in a fluted tube pan has the beguiling flavor of sweet basil. The cake is served with fresh strawberries in balsamic syrup for an unusual and fresh springtime dessert.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 587 Calories

Ingredients

• 4 eggs
• 1 cup sour cream
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (18.25 ounce) package white cake mix
• 2 tablespoons finely chopped fresh basil
• 1 pint fresh strawberries, hulled and quartered
• 1 teaspoon chopped fresh mint, or to taste
• 0.5 cup vegetable oil
• 0.25 cup white sugar
• 0.66666668653488 cup balsamic vinegar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Generously grease a fluted tube pan (such as a Bundt®).

Step 3

Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.

Step 4

Pour batter into prepared pan.

Step 5

Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.

Step 6

Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.

Step 7

Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.

Step 8

Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.