Roasted Strawberry Olive Oil Cake

Hannah Neeleman
2025-06-28T09:00:12-06:00

Nothing says summer like a ripe,juicy garden strawberry. Pair that strawberry with a moist, aromatic, olive oil-perfumed cake and fresh whipped cream... the perfect summer dessert.

We paired up with Brightland Olive Oil to bring this vibrant Roasted Strawberry Olive Oil Cake to your table.

Serves: 6-8

Ingredients

1 ½ cups sugar (plus more for the whipped cream)

2 eggs

½ cup Brightland Alive Olive Oil

¼ cup Brightland Arise Basil Flavored Olive Oil

⅔ cups buttermilk

Zest of 1 lime

¼ cup + 1 tablespoon lime juice (or lemon)

1 ⅓ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon Ballerina Farm Vanilla Bourbon French Salt

2lb strawberries

Icing sugar for dusting

Basil, for garnish

Optional: sliced almonds

Whipped Cream

2 cups whipping cream

2 teaspoon vanilla bean paste

Method

Cake

1. Preheat oven to 350 F.

2. Slice up 1 lb of strawberries in half and dust generously with sugar and a pinch of Vanilla Bourbon French Salt.

3. Line a sheet tray with parchment paper and place in the oven until reduced slightly and deep red, about 15 minutes.

4. Remove from the pan and place into a bowl with all their juices. Let rest.

5. For the remaining strawberries, slice and cut into quarters and toss with a dusting of sugar and the remaining 1 tablespoon lime juice. Set aside in the fridge until ready to assemble.

6. Grease a 9 inch loaf pan and line the bottom with parchment. Optional: layer the bottom of the pan with sliced almonds, pistachios, or pine nuts for added nuttiness and texture.

7. Whisk together the sugar, eggs, olive oil, buttermilk, 4 tablespoons of lime juice and lime zest. Sieve together the flour, baking powder, baking soda and salt in a bowl. Whisk in the wet ingredients until just combined.

8. Pour into the prepared loaf pan, alternating between the roasted strawberries and the cake batter and bake for 35-45 minutes, or until a cake tester comes out clean.

9. Leave to cool for 10 minutes in the pan before turning out onto a wire rack to cool to room temperature.

10. Once cooled, dust generously with icing sugar.

Whipped Cream

1. Add your whipping cream, vanilla bean paste, and sugar to a bowl. Whip until soft peaks form and add sugar to your desired sweetness.

Assembly

1. To assemble, slice a piece of the olive oil cake, top with your strawberries, some of the strawberry juices, whipped cream and fresh basil. Finish with more dusting sugar if you like.

Bon appétit !

Recipe by Chef Alex Blosil

Recipe in Collaboration with Brightland Olive Oil