Directions:

• Preheat the oven to 350 degrees F.
• Spray an 8-inch cake pan with olive oil spray. Line the bottom with a circle of parchment paper (this is an important step -- it will help your cake release from the pan after baking without disturbing the arrangement of your strawberries). Spray again with olive oil.
• Remove stems and slice strawberries vertically. Arrange them in a spiral, starting with the outside layer and overlapping slightly at the bottom of the cake pan.
• Combine the brown sugar, golden balsamic vinegar, olive oil, and honey in a stainless steel pan and whisk to emulsify. Bring to a boil and stir frequently until thickened enough that it drips more slowly from your stirring spoon. Remove from heat and pour carefully over the arranged strawberries.
• To make the cake batter, start by whisking together in one bowl the sugar, buttermilk, vinegar, and eggs.
• In another bowl, whisk together your dry ingredients: the flour, baking powder, and salt.
• Add your wet ingredients to your dry ingredients in three stages, stirring to incorporate each time.
• Add your olive oil in 3 stages, folding and stirring to incorporate each time.
• Slowly and carefully pour the batter over the strawberries. Don't pour too rapidly, or you'll displace your carefully-arranged spiral.
• Bake for approximately an hour. The cake is done when the top is golden and it has pulled away slightly from the edges of the pan.
• Cool for 10 minutes, and then run a knife between the cake and the pan to make sure it is completely loosened.
• Put a flat plate atop the pan, and then, using potholders to protect your hands, quickly flip the cake while holding the plate tightly to the pan.
• Slowly lift the pan, and the cake will be sitting, covered in parchment paper, on the plate. Peel off the parchment paper and be greeted by a beautiful spiral of sweet-tart fruit atop a golden cake.