Strawberry Shortcakes with Olive Oil Cake #BloggerCLUE

These Strawberry Shortcakes with Olive Oil Cake would be perfect to grace your Easter table, though easy enough to whip up all through the summer.

Strawberry Shortcakes with Olive Oil Cake | Tender cake rounds topped with sweetened whip cream and ripe, juicy strawberry slices

Olive Oil Cake for March’s Blogger CLUE

It’s that time again. My Blogger CLUE friends and I are sharing Easter recipes from our assigned blogs. Lucky me was assigned  Annadishes, the lovely blog written by my sweet friend, Anna. Anna hails from Florida, but we’ve been lucky enough to meet up at blog conferences in Seattle and Chicago. I zeroed in on her Olive Oil Cake for two reasons. First, she dolled it up with berries and whipped cream, just my style. Then I saw that the recipe came from Thomas Keller’s amazing Bouchon Bakery cookbook. I was sold.

Strawberry Shortcakes with Olive Oil Cake | Tender cake rounds topped with sweetened whip cream and ripe, juicy strawberry slicesBouchon Bakery

On my one and only trip to Las Vegas, I made sure Bill and I had dinner reservations at Bouchon, one of Thomas Keller’s restaurants. Bill  loved it so much that he makes sure to dine there when he’s on his biennial business trips to Sin City. I just ask that he brings me home a cookbook and that has worked out nicely—but we’ve run out of those! With Anna’s endorsement, I knew this would be a winner. Using olive oil in a cake is very European, or at least, I recall Dorie Greenspan using olive oil in one of her Parisian loaf cakes. I was excited to try this one out, and I had a feeling my strawberry shortcake lovin’ family would enjoy this dessert!Strawberry Shortcakes with Olive Oil Cake | Tender cake rounds topped with sweetened whip cream and ripe, juicy strawberry slices

Easter Recipes

With Easter arriving on March 27 this year, our Blogger CLUE team is sharing all sorts of inspiration for your holiday table. Even if you don’t celebrate Easter, you’re certain to find a delicious, must make recipe. Thanks so much, Anna, for inspiring me with your marvelous  Olive Oil Cake recipe!

Strawberry Shortcakes with Olive Oil Cake #BloggerCLUE

Prep time: 

Cook time: 

Total time: 

Serves: Varies depending on size of cutouts

A moist olive oil cake garnished with fresh strawberries and cream.
Ingredients
  • For cake:
  • 1 cup + 1 teaspoon flour
  • ½ + ⅛ teaspoon baking powder
  • ½ + ⅛ teaspoon kosher salt
  • 1 large egg
  • ¾ Cup + 2 teaspoons sugar
  • ¼ cup + 3 tablespoons whole milk
  • ¼ cup + 2 tablespoons good quality extra virgin olive oil
For Strawberry Shortcake Topping:
  • 1½ cups thinly sliced strawberries
  • 2 tablespoons powdered sugar
  • 2 cups Fresh Whipped Cream
Instructions
  1. Preheat oven to 350º. Line the a quarter sheet pan with Silpat or spray with nonstick spray (I used olive oil), or line with parchment paper and spray the paper.
  2. Place the flour in a medium bowl. Sift the baking powder and salt, whisk to combine.
  3. Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about one minute to combine. Increase the speed to medium and whip for five minutes, until the mixture is thick and pale yellow. Scrape down the sides and bottom of the bowl, then whip on medium-high speed for another five minutes, or until the mixture has thickened; when the whisk is lifted the mixture should form a slowly dissolving ribbon.
  4. Combine the milk and olive oil. With the mixture running on medium-low speed, add half of the dry ingredients, then half the milk mixture, mixing until well combined. Repeat with the remaining dry ingredients, then remaining milk mixture.
  5. Pour the batter into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches the corners. Bake for about 15 minutes, until a skewer inserted comes out clean and the cake springs back when you touch it lightly. Set on a cooling rack and cool completely.
  6. Lay a piece of parchment paper on the back of a sheet pan. Run a knife around the edges to loosen the cake, and invert it onto the parchment. Remove the Silpat or parchment from the top of the cake.
  7. Can be kept at room temperature for up to four hours, or refrigerated for up to three days, or frozen for up to two weeks.
  8. If you are going to cut the cake into shapes it should be frozen before you cut it.
  9. Cut cake into rounds or shape of choice.
  10. Spread the whipped cream on the bottom layer, then add a layer of strawberries. On the bottom of the top layer of the cake, spread another layer of the whipped cream. Close the layers, then add another layer of the whipped cream on top of the stack and finish with a spoonful of the strawberries.
Notes
Adapted from Bouchon Bakery by Thomas Keller

 
Strawberry Shortcakes with Olive Oil Cake | Tender cake rounds topped with sweetened whip cream and ripe, juicy strawberry slices

Comments

  1. Liz, your shortcakes wioth olive oil sound delicious; i really love your strawberries color
    I’ll give it a go.
    Thanks for sharing.

  2. I think my hubby would love this! amazing recipe. Thanks a lot for sharing

  3. Lynn@Happier Than A Pig In Mud says:

    Yum-the berries look beautiful, I’m getting very excited for spring:@)

  4. It is strawberry season here too! That’s a perfect recipe to start consuming them!

  5. Your photos of this beautiful dessert are incredible. Pinning this one. I’ve been to Buchon in Napa, so that name always catches my attention. This is a must try and very soon.

  6. I think that these strawberry shortcakes would be the perfect dessert to serve at an Easter dinner. I love your pictures!

  7. This is a WOW kind of desert. And we do have nice strawberries in the market.
    Amalia
    xo

  8. Absolutely perfect for spring! The strawberries are already appearing along our roadside stands. This would be a wonderful ending to the Easter celebration.

  9. Never made an olive oil cake — really need to and find out what I’ve been missing. The strawberry topping looks wonderful! We’ve had some good strawberries in stores lately, so it’s time I get the first of the year. Really nice — thanks.

  10. They look so very beautiful, Liz. I love the all those fresh berries…glorious!

  11. Seems like a perfect breakfast or dessert idea. So nice! Let me try to make it soon :).

  12. So pretty! Always a lovely dessert.

  13. Hi Liz:)
    Oh my goodness, those are some gorgeous looking strawberries let alone your Strawberry Shortcakes! I was just looking at strawberries at the grocery store today and they just didn’t do it for me. Yours, however, are perfect!!!

    As is these shortcakes. I haven’t yet tried an Olive Oil Cake. it’s high time I do though. These would be perfect for Easter and most definitely for strawberry season too!!!

    Thanks so much for sharing, Liz…I love that “deal” you have with your hubby:)

  14. You can’t go wrong with shortcake!

  15. Strawberry Shortcake is a perfect Easter Dessert and this looks like a lovely recipe.

  16. What a perfect choice for this month’s theme! Looks divine! Love the olive oil in the cake.

  17. What gorgeous shortcakes! I’ve used olive oil in other cakes, but never shortcake! Great one, Liz! No go tell Thomas Keller to write a new book!

  18. I’ve never had olive oil cake, but I’ve always wanted to. This looks like the perfect recipe to start with! Yum!

  19. Dear Lizzy, these shortcakes look beautiful. I know Tammy would love these! The olive oil is a wonderful idea to try. xo, Catherine

  20. Absolutely beautiful presentation, Lizzy! I love olive oil cakes…this one sounds fabulous! So glad short cake season is upon us!

  21. Pretty shortcakes! We’ve got nice ripe strawberries being picked in the fields here in Florida now and this would be a wonderful way to use some of them.

  22. This strawberry shortcake looks gorgeous and delicious, Liz! Can’t wait until I can get local strawberries!

  23. I love strawberry shortcake, these are gorgeous!

  24. Perfect. The only thing I’m not much fond of with strawberry shortcake is the heavy, salty biscuit that’s usually used. I think the olive oil cake is a fantastic substitution. It definitely looks light and fluffy.

  25. Like you I am sold on anything with whipped cream and berries, these are certainly beautiful and what a perfect treat to welcome back the sunshine.

  26. Mr. Sweets still says he doesn’t like sweets (ha) but he would flip for this one!

  27. The Japanese influence of loving anything strawberry is evident as my stomach grumbles for a slice right now! Intrigued to try the European influenced olive oil infused cake =)

  28. I wish I could eat it now!! I love everything with strawberries 🙂 And the photos are mouth-watering

  29. Such beautiful berries! Your dessert looks really fabulous.

  30. I love baking with olive oil! Beautiful presentation.

  31. I never thought to use olive oil for cakes. These look perfect!

  32. These are stunning!

  33. I’m so glad berry season is upon us! This cake looks delish!

  34. This recipe has me ready for Summer strawberries! Gorgeous!

  35. This is delicious. 5 star to this post for sure. Thanks for sharing.

Trackbacks

  1. […] Strawberry Shortcakes with Olive Oil Cake by Liz from That Skinny Chick Can Bake […]

  2. […] Strawberry Shortcakes with Olive Oil Cake by Liz from That Skinny Chick Can Bake […]

  3. […] Strawberry Shortcakes with Olive Oil Cake by Liz from That Skinny Chick Can Bake […]

  4. […] Strawberry Shortcakes with Olive Oil Cakes – Oh my word! Tis the season for all things strawberry. Even if it is a bit   early. […]

Speak Your Mind

*