A simple cake that can be made in one bowl without a mixer makes a perfect dessert. Strawberry Olive Oil Cake is one of those cakes. You can put this cake together in just a few minutes. This is the first thing I make when it is strawberry season!
Olive oil cakes are the moistest cakes and not overly sweet. They are a similar density to a pound cake. Simply sprinkle the top of the cake with powdered sugar and you are ready to go. They are light enough to be served as a dessert at lunch but can also round out a great dinner party!
Strawberry Olive Oil Cake can be served alone or you can garnish it with whipped cream and additional sliced berries on the top of the cake.
If you like an easy cake that you can make in one bowl, no mixer needed, check out Orange Olive Oil Cake, Blueberry Lemon Olive Oil Cake, Chocolate Olive Oil Cake and Pumpkin Olive Oil Cake. If you are a fan of stone fruits, check out Cherry Olive Oil Cake.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Room temperature eggs will incorporate more air when beaten and blend in much easier.
- Make sure your milk is at room temperature to help it mix more smoothly with the other ingredients of the strawberry olive oil cake.
- A well prepared cake pan with grease and flour is one of the most important parts of making the cake. If you are not familiar with the process, check out How to Grease and Flour Baking Pans.
SPECIAL EQUIPMENT NEEDED:
- Food Processor or Blender: To puree the fresh strawberries into a smooth consistency. While you can manually mash the strawberries, a food processor or blender achieves a finer, more uniform puree.
- Fine Mesh Strainer (Optional): If you prefer a smoother puree without seeds, you can strain the strawberry puree through a fine mesh strainer. This step is optional based on your texture preference.
- Electric Mixer or Whisk: For mixing the cake ingredients. While this can be done by hand, it’s much faster and more efficient with an electric mixer.
- 10-inch Round Cake Pan: The specific size of the pan is important for this recipe. It ensures that the cake bakes evenly and has the right thickness. Too large or too small of a pan can affect baking time and cake texture.
Wire Rack: For cooling the strawberry olive oil cake after baking. Cooling it on a wire rack prevents the bottom from becoming soggy, which can happen if it cools in the pan.
SUBSTITUTIONS:
- Extra Virgin Olive Oil tends to be more expensive and it is not required in this strawberry olive oil cake recipe. You can use a regular olive oil for the cake. If you would like to learn more about this, check out Grades of Olive Oil. If you do not have olive oil, canola oil or vegetable oil will work in the recipe as well.
- You can substitute the all purpose flour with whole wheat flour in the same ratio.
- If you do not have granulated sugar, you can use a light brown sugar in the same ratio.
- If you do not have fresh strawberries, you can use frozen berries that have been defrosted. Raspberries would also be a good substitute for the cake.
HOW TO STORE LEFTOVER STRAWBERRY OLIVE OIL CAKE:
- This moist cake can be covered with plastic wrap on your serving plate or placed into an airtight container and stored at room temperature for 2-3 days.
- This strawberry olive oil cake freezes well. Wrap it with freezer paper or place it into a freezer bag. You can freeze it for 2-3 months.
- To defrost the cake, place it onto a wire rack uncovered until it is a room temperature. Cover the cake once it is defrosted.
Preheat oven to 350 degrees Grease and flour a 10 inch round cake pan.
In a large bowl or in the bowl of an electric mixer, whisk together the olive oil, milk, eggs, and strawberry puree.
Add the sugar, flour, salt, baking powder and baking soda to the wet ingredients. Combine the dry ingredients in well so the flour mixture is fully incorporated.
Pour the batter into the prepared pan. Use a rubber spatula to scrape batter off the sides of the bowl. Bake the strawberry olive oil cake for 50 minutes on the middle rack of the oven until the top is firm and golden brown.
Strawberry Olive Oil Cake
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Ingredients
- 1 cup olive oil
- 1 ¼ cups whole milk
- 3 large eggs (at room temperature)
- ½ cup fresh strawberry puree
- 1 ¾ cup sugar (granulated)
- 2 cups all purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- OPTIONAL:
- Confectionary sugar, fresh strawberries and lemon zest for garnish.
Instructions
Preheat oven to 350 degrees
Grease and flour a 10 inch round cake pan.
You can mix the strawberry olive oil cake in the bowl of a stand mixer that has a whisk attachment or you can mix it together by hand in a large bowl with a whisk.
In a large bowl or in the bowl of an electric mixer, whisk together the olive oil, milk, eggs, and strawberry puree.
Add the sugar, flour, salt, baking powder and baking soda to the wet ingredients. Combine the dry ingredients in well so the flour mixture is fully incorporated.
Pour batter into the prepared pan. Use a rubber spatula to scrape batter off the sides of the bowl.
Bake cake for 50 minutes on the middle rack of the oven until the top is firm and golden brown. Oven temperatures vary so if your oven tends to run hot, start checking in on the cake several minutes sooner.
Insert a cake tester or toothpick into the center of the cake. If it comes out clean, the cake is done.
Cool for 15 minutes. Invert the cake onto a wire rack that has been lined with parchment paper and cool completely.
Optional:
Lightly sift confectionary sugar over the top of the strawberry olive oil cake. Add sliced fresh strawberries. You could also add whipped cream and a touch of lemon zest.
2 comments
Looks delicious! I’ll definitely have to try this version 🙂
Thank you for introducing me to Olive Oil cakes!