Summer is in full swing and I bring you…cake recipes. I know that opening the oven on certain days during the season is the last thing anyone wants to do, but this recipe is an exception. I have a sweet tooth and my day is not complete without a little dessert. But when it comes to summer desserts, I’m not a big fan of chocolate (shocking, I know), preferring light and bright flavors that celebrate the season while also being easy to throw together. This strawberry olive oil cake recipe checks all those boxes and more.
With sweet summer strawberries, tangy lemon, a crunchy crumble topping, and a delicious cake base upgraded with cornmeal texture, this cake recipe is like coffee cake and strawberry shortcake having a baby. (In other words: delicious.)
I share all my cake baking tips and some recipe instructions below. Gather your ingredients and let’s start baking!
Ingredients for strawberry olive oil cake
You probably already have most of the ingredients for this cake in your pantry, but there are a few extra ingredients that can take it to the next level.
- granulated sugar. The basis of our dessert.
- lemon peel. Rub it into the sugar and it releases that amazing citrus flavor.
- olive oil. Use the good stuff – trust me, you’ll taste it.
- Eggs and yolks. The extra egg yolks help add extra moisture to this recipe.
- Greek yogurt. I made this using low fat skyr and it worked great, but you can also use full fat.
- flour. The almighty is perfect.
- baking powder. Help our cakes rise.
- Salt. No baked good is complete without it.
- strawberry. of this cake main course— and what makes it a summer treat.
Baking Tips
I tested this recipe multiple times and picked up a few notes along the way.
- Rub the lemon zest into the sugar. Use your fingers to rub the zest into the sugar until it has a sandy texture and is fragrant with lemon. This is the best way to get maximum flavor.
- Pulse polenta in food processor. I love the little crunch that polenta adds to the cake, but to make sure I don’t end up with too big chunks of polenta, I like to pulse the polenta in the food processor a few times to make sure it incorporates easily into the batter.
- Thinly slice the strawberries. I usually have issues with fruit in cakes. They always end up soggy and can make the batter soggy. By thinly slicing the strawberries and adding them to the top, they retain their bright flavor without adding extra moisture to the batter.
- Salt. Please add salt to your dessert. I plead. Sprinkling a handful into the crumble and adding it to the batter will boost all the flavor.
How to Enjoy Strawberry Olive Oil Cake
After the cake is removed from the oven, allow it to cool completely. It’s hard, I know. Once cooled, add a little granulated sugar to the cake. It makes everything look extra pretty and cafe worthy. You can also pile fresh chopped strawberries on top or spoon strawberry jam for a taste. I also like to serve this cake with some freshly whipped vanilla buttercream or a ball of ice cream. Pro tip: It also makes for a delicious breakfast the next day with a cup of coffee.
Store the cake in an airtight container on the counter for up to two days. But you’ll be lucky if it lasts that long. Keep scrolling for the recipe!
describe
The best summer cake with seasonal strawberries and olive oil.
For the cake:
- 150 gram granulated sugar
- enthusiasm 1 big lemon
- 1/4 cup olive oil
- 2 Egg
- 1 yolk
- 140 gram greek yogurt
- 180 gram all purpose flour
- 60 gram Polenta/Cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon Salt
- 5 – 6 strawberries, thinly sliced
For the crash:
- 4 tablespoons butter at room temperature
- 60 gram all purpose flour
- 75 gram granulated sugar
- a little salt
- Make it collapse. Place all ingredients in a bowl and stir until combined and the dough comes together like sugar cookie dough. Set aside.
- Preheat oven to 350 F.
- In a large mixing bowl, add sugar and lemon zest. Rub the passion powder into the sugar until it feels like sand. Add olive oil and stir together.
- Add eggs and egg yolks and beat until combined. Add yogurt and stir until smooth.
- Add flour, polenta, baking powder and salt. Slowly fold the batter together, making sure not to overmix.
- In a lined cake pan, add batter. Crush more than half of the bread crumb mixture. Arrange with the sliced strawberries, then the rest of the crumble.
- Bake in the oven for about 40 – 45 minutes, checking for doneness at 40 minutes. Remove from the oven and allow to cool for 5 minutes, then remove from the pan and place on a wire rack to cool.
- To serve, sprinkle with powdered sugar and fresh strawberries. enjoy!
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- category: cake
Keywords: Olive oil, strawberries, cake
