Sage Cake With Herbed Strawberries

2/3 C whole milk
14 whole fresh sage leaves, divided
4 egg yolks
1 tsp vanilla
2 C cake flour
1 C sugar
1 Tbl baking powder
1/2 tsp salt
8 Tbl softened butter
Herbed Strawberries
1 lb fresh strawberries, washed, hulled and quartered
1 Tbl fresh thyme, chooped
1 Tbl sugar
1 tsp red wine vinegar
1/8 tsp freshly ground pepper
Combine all Herbed Strawberry ingredients in a medium bowl and allow to stand at room temperature for at least 30 minutes
For additional blending of flavors, make this ahead and refrigerate 24 hours.
Spoon onto cake slices to serve

Preheat oven to 350F Grease and flour a 9 inch cake pan
Place milk in a microwavable bowl
Crush or twist 6 sage leaves, tear them in half and add to the milk
Microwave mixture on high for 2 minutes until very hot
Set aside and steep 15 minutes, then strain through fine mesh strainer
Combine 1/2 of the milk, yolks and vanilla in a small bowl
Combine cake flour, sugar, baking powder and salt in mixer bowl; add butter in small pieces with mixer on low.
Add remaining milk, and mix until ingredients are moistened
Gradually add egg mixture on low speed, then increase speed to medium and beat 1 minute until light and fluffy
Pour batter into prepared pan and arrange remaning sage leaves on top of batter
Bake 28 to 30 minutes or until cake starts to pull away from sides of pan
Cool on rack 10 minutes, then turn over upright onto serving plate
Spoon thyme macerated strawberries and juices onto cake slices
Note: The sage flavor will intensify over time, some or all of the sage can be omitted, then it will be just Cake with Herbed Strawberries