Prepare the lemon cake according to package instructions, substituting half the oil with F. Oliver’s Fresh Bright Basil EVOO (using healthy oil for the other half). Bake in a 13 x 9 pan.
Add ½ cup F. Oliver’s Honeyed Ginger Balsamic to a sauce pan and cook on medium low to reduce the balsamic by half. Add the strawberries, sugar, and salt and increase the heat to medium high and bring to a boil. Once boiling, reduce heat to low for 5 minutes, or until thickened. Cool.
Slice the cake and serve with the gingered strawberries.
To increase the amount of strawberry topping, just increase the last four ingredients.