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.
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.
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!
- Asparagus Tips with Cucumber Vinaigrette by Anna from annaDishes
- Chocolate Chip Bread Pudding with Rum Cinnamon Sauce by Rebekah from Making Miracles
- Cloverleaf Rolls by Wendy from A Day in the Life on the Farm
- Grilled Lamb Chops Dijon by Sue from A Palatable Pastime
- Honey and Thyme Glazed Ham by Lea Ann from Cooking on the Ranch
- Honey Balsamic Carrots by Stacy from Food Lust People Love
- Jalapeno Cheddar Biscuits by Lisa from Authentic Suburban Gourmet
- Lemon Loaf by Lauren from Sew You Think You Can Cook
- Maple Bacon Braised Brussels Sprouts by Christiane from Taking on Magazines
- New Potato Salad Tartare by Kate from Kate’s Kitchen
- Rosemary Cheddar Cornbread Muffins by Amy from Amy’s Cooking Adventures
- Sgroppino al Limon by Kathy from A Spoonful of Thyme
- Strawberry Shortcakes with Olive Oil Cake by Liz from That Skinny Chick Can Bake
- Surprise Carrot Cake by Debra from Eliot’s Eats
- Sweet Almond Pastry by Kathy from Bakeaway with Me
- The Muddler by Christy from Confessions of a Culinary Diva
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!
Serves: Varies depending on size of cutouts
- 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
- 1½ cups thinly sliced strawberries
- 2 tablespoons powdered sugar
- 2 cups Fresh Whipped Cream
- 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.
- Place the flour in a medium bowl. Sift the baking powder and salt, whisk to combine.
- 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.
- 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.
- 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.
- 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.
- 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.
- If you are going to cut the cake into shapes it should be frozen before you cut it.
- Cut cake into rounds or shape of choice.
- 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.