Strawberry Shortcakes with Olive Oil Cake

Strawberry Shortcakes with Olive Oil Cake


For cake

  • 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 J. Olive Co. EVOO

For Strawberry Shortcake Topping

  • 1 1/2 cups thinly sliced strawberries

  • 2 tablespoons powdered sugar

  • 2 cups Fresh Whipped Cream


  1. Preheat oven to 350º. Line the a quarter sheet pan with Silpat or spray with nonstick spray, 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.

NOTE - A great addition to this recipe is to drizzle the top using J. Olive Co. Strawberry or Dark Chocolate Balsamic for an extra layer of flavor.

Recipe modified and image courtesy of That Skinny Chick can Bake