For a truly delightful dessert, this strawberry olive oil cake bursts with both flavor and texture! Picture a soft, moist cake that’s fragrant with fresh strawberries and accented with crunchy pistachios, making it the perfect choice for a sweet treat.
This recipe addresses dryness, lack of flavor, and texture challenges commonly faced in cakes, ensuring a delightful experience for all bakers.
I’ll be honest, navigating gluten-free baking has its challenges. I used to worry about things like cakes turning out too dense or dry, but after testing this recipe multiple times, I’m excited to say it hits all the right notes and solves that gluten dilemma. It’s all about finding that sweet spot.
What I love about this cake is how simple it is to pull together, just 30 minutes of prep and 40 minutes in the oven. The result is a lovely cake that’s best served warm, with a light crumb and an irresistible flavor.
If you’re eager for another dessert that will impress, try my Strawberry Shortcake Cake Roll.
Table of contents
Why You Will Love This Recipe
- Moist and Flavorful Texture , The use of extra-virgin olive oil adds a rich, tender crumb to the cake, while the strawberries bring bursts of juicy sweetness that keep each slice moist.
- Quick Preparation , This cake comes together in just about 30 minutes of prep time, making it an easy choice for unexpected gatherings or last-minute desserts.
- Crisp and Nutty Topping , Toasted pistachios not only add a lovely crunch but their earthy flavor complements the strawberries beautifully, making it visually appealing and delicious.
- Long-Lasting Freshness , Thanks to the olive oil, this cake remains flavorful and moist for days, allowing you to enjoy delicious slices well beyond baking day.
Strawberry Olive Oil Cake with Pistachios
- Prep Time: 30 minutes
- Cool Time: N/A
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: dessert
- Method: Baking
- Diet: Gluten Free
Description
Delicious strawberry olive oil cake topped with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ cup (60 g) raw pistachios, unsalted
- 1 cup (200 g) granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs, room temperature
- ½ cup (120 ml) extra-virgin olive oil
- ¾ cup (180 ml) whole milk
- 2 medium lemons, zested and juiced
- 1 teaspoon vanilla extract
- 4 cups (approx. 600 g) fresh strawberries, sliced
- 2 tablespoons (25 g) granulated sugar
- 2 tablespoons (30 ml) champagne, citrus, or wine vinegar
- ¼ cup (30 g) chopped pistachios, for garnish
- 1 cup (240 ml) heavy cream
- 2 tablespoons (15 g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease your cake pan to prevent sticking and ensure easy removal once baked.
- Step 2: Chop the raw pistachios finely using a food processor or a sharp knife. Aim for a crumbly texture without turning them into a paste to add nutty flavor and texture to the cake.
- Step 3: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. For a lighter cake and to prevent clumps, sift these dry ingredients before mixing.
- Step 4: In a separate bowl, whisk the extra-virgin olive oil, granulated sugar, large eggs, lemon zest, lemon juice, and vanilla extract until the mixture turns creamy, smooth, and slightly thickened. This takes about 1 minute and helps the cake rise beautifully.
- Step 5: Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix; stop when a few flour streaks remain to avoid a dense cake.
- Step 6: Pour the batter into the prepared pan and bake for approximately 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Rotate the pan halfway through baking to ensure even cooking.
- Step 7: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. Proper cooling sets the texture and prevents a gummy bite.
- Step 8: While the cake cools, slice fresh strawberries and combine them with granulated sugar and vinegar. Let the mixture macerate to release the berries’ natural juices and create a sweet syrup.
- Step 9: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Take care not to overwhip to avoid turning cream into butter. For non-dairy alternatives, use coconut cream.
- Step 10: Layer the cooled cake with the macerated strawberry topping and whipped cream. Garnish with chopped pistachios for added color and crunch. For presentation, consider sprinkling pistachios evenly across the top.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days to retain moisture and flavor.
- Refrigeration: Keep the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come back to room temperature before serving.
- Freezing: Wrap the cake tightly in plastic wrap, place it inside a freezer-safe container, and freeze for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
- When the cake domes excessively during baking, gently tap the pan on the counter midway through baking to even out the surface.
- If your cake turns out dense, ensure the wet ingredients are whisked until smooth, approximately one minute, to achieve a uniform consistency.
- To prevent sticking, lightly grease the sides of the pan before pouring in the batter.
- If the cake is undercooked, return it to the oven for an additional 5 to 10 minutes, checking doneness periodically with a toothpick.
- When the strawberries are too tart, sprinkle 2 tablespoons of sugar over them 30 minutes before serving to increase sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Strawberries: Choose ripe, juicy strawberries for that fresh flavor. Look for bright red berries with no white spots. They add natural sweetness and moisture to the cake.
- Olive oil: Go for high-quality extra-virgin olive oil. It enhances the cake’s richness and gives a depth of flavor. Properly measured, it helps achieve a tender crumb.
- Pistachios: Use unsalted pistachios to control the saltiness. Look for vibrant green nuts; they bring a nice crunch and nutty flavor to complement the strawberries.
- Sugar: Granulated sugar works best here. It sweetens while helping with the cake’s structure. Make sure it’s fresh to avoid clumping.
- All-purpose flour: Choose good quality all-purpose flour for the right texture. Check that it’s fresh; old flour can affect the cake’s rise.
- Baking powder: Fresh baking powder is key for a good rise. Check the expiration date; you want it to work effectively to make the cake light and airy.
- Eggs: Use large eggs at room temperature for even mixing. They help bind the ingredients and add moisture, which is crucial for a tender cake.
- Vanilla extract: Opt for pure vanilla extract for a true flavor boost. It complements the strawberries beautifully and enhances sweetness.
- Strawberries: Choose ripe, juicy strawberries for that fresh flavor. Look for bright red berries with no white spots. They add natural sweetness and moisture to the cake.
- Olive oil: Go for high-quality extra-virgin olive oil. It enhances the cake’s richness and gives a depth of flavor. Properly measured, it helps achieve a tender crumb.
- Pistachios: Use unsalted pistachios to control the saltiness. Look for vibrant green nuts; they bring a nice crunch and nutty flavor to complement the strawberries.
- Sugar: Granulated sugar works best here. It sweetens while helping with the cake’s structure. Make sure it’s fresh to avoid clumping.
- All-purpose flour: Choose good quality all-purpose flour for the right texture. Check that it’s fresh; old flour can affect the cake’s rise.
- Baking powder: Fresh baking powder is key for a good rise. Check the expiration date; you want it to work effectively to make the cake light and airy.
- Eggs: Use large eggs at room temperature for even mixing. They help bind the ingredients and add moisture, which is crucial for a tender cake.
- Vanilla extract: Opt for pure vanilla extract for a true flavor boost. It complements the strawberries beautifully and enhances sweetness.
Recipe Tips
- If strawberries are too tart, sprinkle 2 tablespoons of sugar over them 30 minutes before serving to create a sweeter topping.
- When the cake domes too much while baking, gently tap the pan on the counter midway through baking to even the surface.
- For dense texture, mix the wet ingredients until smooth, aiming for a uniform consistency after about 1 minute of whisking.
- If the cake sticks to the pan, lightly grease the sides before pouring the batter in to ensure a seamless release.
- When the cake is undercooked, return it to the oven and bake for an additional 5 to 10 minutes, checking for doneness with a toothpick.
Serving Suggestions
Serve the strawberry olive oil cake with fresh whipped cream or a scoop of vanilla ice cream. Pair it with a side of macerated strawberries for an extra fruity touch.
Use to make strawberry shortcake or layer it with yogurt for a parfait. Add to a brunch spread or serve alongside chocolate mousse for dessert.
Top with a drizzle of honey or a sprinkle of powdered sugar for added sweetness. Add a splash of citrus juice for a zesty finish.
Recipe variations
- You can use chopped almonds or walnuts in place of raw pistachios for a slightly different texture and taste in your strawberry olive oil cake.
- Add 1 teaspoon of vanilla extract and zest from 2 lemons to the wet ingredients to boost the cake’s aromatic flavor without overpowering the strawberries.
- Either whole milk or almond milk can be used to provide moisture in this cake; almond milk works well if you prefer a dairy-free option.
- If baking for more than eight slices, double the recipe and use a 10-inch round pan, adjusting baking time by adding 5 to 10 minutes as needed for doneness.
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How to Store?
To keep your strawberry olive oil cake fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and store at room temperature up to 2 days to preserve moisture and flavor.
Refrigeration: Use an airtight container, refrigerate the cake for up to 5 days, and allow it to return to room temperature before serving.
Freezing: Wrap the cake tightly in plastic wrap and place inside a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
Other Recipes You’ll Love
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