Olive oil strawberry cake

Strawberries are in season, so it’s the perfect time to make a delicious strawberry cake! This time with esti extra virgin olive oil for extra deliciousness and texture!



Olive oil strawberry cake


3 cups all-purpose flour

1 1/2 cups granulated sugar

3 eggs

1/2 cup esti Extra Virgin  Olive Oil

1/2 cup  milk

zest and juice of 1 lemon

1 tsp vanilla extract

2 tsp baking powder

1/2 tsp baking soda

1 pinch of salt

½ kilo fresh strawberries


Preheat the oven to 180 degrees.

Wash and dry the strawberries, cut off the tops, and cut in half or quarters if they’re big in size.

Cover the inside of a 20 cm cake pan with some esti extra virgin olive oil.

In a bowl combine flour, baking powder, baking soda and salt.

In another bowl whisk together the sugar, olive oil, milk, vanilla extract, lemon zest, and lemon juice. Mix until well combined, and then add in the eggs one by one. Whisk until smooth, and then add in the flour mixture. Whisk until the batter is light and fluffy. Pour into your prepared cake pan. Starting from the center of the cake, lay down the strawberry halves (or quarters) close together, and work your way out until the whole cake is covered. Bake the cake for about 50 minutes or until a toothpick inserted in the center comes out clean.  If the surface gets dark rather quickly, covers the cake with aluminum foil- so do check in the first ½ hour how it goes. Let cool for at least ½ hour before removing from the pan.

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