Strawberry Shortcakes with Olive Oil Cake
These exquisite Strawberry Shortcakes with Olive Oil Cake are made with rounds of cake topped with fresh strawberries and whipped cream.
Strawberry Desserts are perfect to grace your Easter table, though this Olive Oil Cake Recipe is easy enough to whip up all through the summer.
Why You Must Make
- The unique olive oil cakes make for moist, tender shortcakes.
- It’s a Thomas Keller recipe featured in his terrific Bouchon Bakery cookbook.
- Strawberry Desserts are perfect for Easter and all through the spring and summer.
Bouchon Bakery Shortcake Recipe
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!
I knew these strawberry shortcakes with olive oil cake would be winners. 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 strawberry dessert, and I had a feeling my strawberry shortcake lovin’ family would enjoy this simple fresh fruit dessert!
- Strawberries are the star of the show so make sure to look for fragrant, red strawberries without green or yellow areas by the stems for the tastiest results. Buy local when available.
- Whether you make sweet biscuits or olive oil cakes, store them properly so they don’t dry out. The olive oil version will last longer than biscuits, which are best eaten within a day or two.
- PRO-Tip: Make sure your baking powder is fresh. It is not used as often as baking soda and often expires while sitting in your cabinet. You can test its freshness by adding a teaspoon to some hot water. If it bubbles vigorously it’s good. If not, replace it before making this dessert.
- As with most cake recipes, using room-temperature eggs is recommended.
- PRO-Tip: Grease your pan with olive oil. It actually works better than butter which tends to stick more.
Frequently Asked Questions
The Europeans have been making these cakes for years and years. The subtle taste of olive oil is intoxicating, plus it keeps these cakes super moist. They will not dry out quickly like biscuit shortcakes.
It will stay fresh for up to 4 days in an airtight container.
Yes, it freezes well for up to 2 months in an airtight container or wrapped well in plastic wrap, then foil. Make sure it’s completely cooled to room temperature before wrapping and freezing.
To defrost, place the cake, still in its wrapping or container, in the refrigerator overnight.
You May Also Like:
- Strawberry Topped Cheesecake
- Best Berry Desserts
- Strawberry Shortcake with White Chocolate Whipped Cream
- Mini Pavlovas
- Strawberry Mousse
- More Dessert Recipes
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- 1 cup + 1 teaspoon flour
- 1/2 + 1/8 teaspoon baking powder
- 1/2 + 1/8 teaspoon kosher salt
- 1 large egg
- 3/4 Cup + 2 teaspoons sugar
- 1/4 cup + 3 tablespoons whole milk
- 1/4 cup + 2 tablespoons good quality extra virgin olive oil
- 1 1/2 cups sliced strawberries
- 2 tablespoons powdered sugar
- 1 cup heavy cream, whipped
- 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.
- 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.
Adapted from Bouchon Bakery by Thomas Keller
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.
Make sure your baking powder is fresh.
Serving Size:1 shortcake
Amount Per Serving: Calories: 222Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 77mgSodium: 61mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 3g
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