1/2 Teaspoon Butter Olive Oil
1 (15.25-oz.) Strawberry Cake Mix
1 Cup Freeze-Dried Strawberry Slices
1 1/4 Cups Whole Milk
1/2 Cup Unsalted Butter, Melted
2 Tablespoons Strawberry Dark Balsamic Vinegar
Red or Pink Food Coloring
1 Cup Heavy Whipping Cream
1/2 Cup Finely Chopped Chocolate
1/4 Cup Freeze-Dried Strawberry Slices, Crushed into a Fine Powder
Preheat oven to 350. Grease the bundt pan with a 1/2-teaspoon of Butter Olive Oil; set aside. In a large mixing bowl, mix all of the strawberry cake ingredients, except for the food coloring, together for 2 minutes on medium speed. Mix in enough food coloring to achieve the desired color of red or pink. Pour the cake batter into the prepared Bundt pan. Bake for 30 to 40 minutes, or until a toothpick or knife comes out clean. Allow the cake to rest for 15 minutes before turning it out onto a cake plate or platter to cool completely.
Place the cream in a small saucepan over medium heat. Once the cream begins to bubble, take it off of the heat. Add the finely chopped chocolate and mix until smooth. Drizzle or spoon 3/4 of the chocolate glaze over the cooled cake. Dust the cake with the powdered freeze-dried strawberries. Drizzle or spoon the remaining 1/4 of the chocolate glaze over the cake. Decorate with sprinkles.