- 1/2 cup vegetable oil
- 4 eggs
- 1 cup sour cream
- 1 (18.25 ounce) package white cake mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 2 tablespoons finely chopped fresh basil
- 2/3 cup balsamic vinegar
- 1/4 cup white sugar
- 1 pint fresh strawberries, hulled and quartered
- 1 teaspoon chopped fresh mint, or to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Generously grease a fluted tube pan (such as a Bundt(R)).
- 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.
- Pour batter into prepared pan.
- 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.
- Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
- 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.
- Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.