A favorite summertime dessert with a twist, YUM!

1 c. + 1 t. Flour
1/2 +1/8 t. Baking powder
1/2 +1/8 t. Sea salt
1 Large egg
3/4 c. + 2 t. Sugar
1/4 c. + 3 T. Whole milk
1/4 c. + 2 T. Tubby Olive Lemon Olive Oil
1 lb. Strawberries, hulled and sliced
2 T. Granulated sugar
1 T. Tubby Olive Strawberry Balsamic Vinegar
1-1/2 c. Heavy cream, chilled
3 T. Powdered sugar

Preheat oven to 350. Line a quarter sheet pan with parchment paper and coat with olive oil. Place flour in medium bowl and whisk in baking powder and salt. Place egg and sugar in stand mixer and mix on medium speed for 5 minutes until mixture is thick and pale yellow. Scrape bowl and beat on med-high another five minutes. In small bowl, combine milk and olive oil. While still beating, add half of milk mixture to the egg and sugar, then half the dry mixture. Repeat with remaining ingredients, dry, then milk mixture. Pour batter into pan and spread in even layer. Bake for about 15 minutes until tester comes out clean. Leave in pan and cool completely on rack. Use a glass to cut out round shapes. Can be kept at room temp. for up to four hours or refrigerated for three days (or frozen).

Combine strawberries, sugar, and balsamic in a bowl and let marinate for 15 minutes. Mix whipping cream and powdered sugar in a bowl and whip to medium-firm peaks.  Generously spread a circle of cake with whipped cream. Place on plate, add some strawberry mixture. Spread more whipped cream on bottom of next circle and place on top of strawberries. Add some whipped cream on top and add a few strawberries to finish. Serves 4.