Strawberry Olive Oil Cake

Firstly, what is better than strawberry season? Secondly, why haven’t I been making olive oil cake my whole life?!

strawberry olive oil cake
strawberry olive oil cake
strawberry olive oil cake
strawberry olive oil cake
strawberry olive oil cake

Strawberry Olive Oil Cake

This recipe is adapted from Bon Appetit’s Olive Oil Cake recipe.

Makes one 9-inch cake
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients

1 lb. strawberries
3 tbsp butter, metled
3 tbsp brown sugar
1 cup sugar
3 large eggs
Zest of 1 lemon
4 tablespoons fresh lemon juice
3 teaspoons vanilla extract
1¼ cups extra-virgin olive oil
2 cups cake flour
⅓ cup almond flour
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt

Directions

1. Preheat oven to 400°F. Rinse your strawberries and remove the stems, cut them whichever way you’d like. (I sliced mine, but you do you!) In a small bowl mix melted butter and brown sugar. Pour into the bottom of a non-stick 9-inch springform pan. Next, add about 3/4 of your cut strawberries into an even layer in the pan.

2. In a large bowl, beat sugar, eggs and lemon zest until light and airy, 3-5 minutes. Gradually beat in olive oil and continue whisking until incorporated and thickened, about 3 minutes. Whisk in lemon juice and vanilla.

3. In a bowl, stir together cake flour, almond flour, baking powder, baking soda, and salt, remove any lumps in the process. You could also use a sifter here, too. Slowly stir in dry ingredients until cake batter is combined and there are no lumps. Pour half of the batter into the cake pan, add remaining strawberries and top with the rest of the cake batter.

4. Reduce oven temperature to 350°F and place cake in oven on the middle rack. Bake until the top is golden brown and a cake tester or toothpick inserted into the middle comes out clean, about 40 minutes. Transfer pan to a cooling rack for 10-15 minutes. When pan is cool to the touch, turn cake out onto the cooling rack and continue to cool for another 15-20 minutes. Slice and enjoy!

Notes

This cake keeps well in the fridge, covered, for 3-4 days.

Not a strawberry fan (ok, rude)? Try another fruit variation like raspberry, blueberry or pineapple.