Olive Oil Cake with Chunky Strawberry Sauce – Recipe! Image 1
Cake, Laugh

Olive Oil Cake with Chunky Strawberry Sauce – Recipe!

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A slice of Olive Oil Cake with Chunky Strawberry Sauce is naturally creamy with a fruity compote — it’s one delicious seasonal dessert.

I have a number of olive oil cake recipes here on my blog because I truly enjoy a quick-baking cake that tastes fresh and moist from the oven without a lot of fuss.  Olive oil is the star of the show and creates a batter that’s thick and rich with healthy fat.  This single layer cake is a nice sweet treat to enjoy after a meal or for any casual occasion.

Chunky strawberry sauce is just that – strawberries that have some texture after being cooked with some sugar, lemon juice and a splash of water.  The sauce can be made ahead and refrigerated, or prepared while the cake bakes — either way it’s fast, fresh and fabulous.  If there’s any strawberry sauce leftover, it’s pretty nice over ice cream too.

Olive Oil Cake with Chunky Strawberry Sauce – Recipe! Image 2



1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3 large eggs, room temperature

1 1/4 cups granulated sugar + 2 tablespoons

3/4 cup good olive oil

2 teaspoons lemon zest

1 tablespoon lemon juice

1/3 cup sour cream or plain yogurt

Strawberry Sauce

2 cups strawberries, cleaned and sliced

1/3 cup granulated sugar

1 tablespoon lemon juice

1/4 cup water

(Serves 6-8)

Olive Oil Cake with Chunky Strawberry Sauce – Recipe! Image 3

Olive Oil Cake with Chunky Strawberry Sauce – Recipe! Image 4

To Prepare:

  1. Preheat oven to 350 degrees.  Spray 9-inch springform with baking spray or oil, set aside.
  2. In a large bowl, whisk together flour, baking powder and salt, set aside.
  3. In a stand mixer or separate large bowl, mix together on high – eggs and sugar for 4 minutes.  Turn mixer to low and drizzle in olive oil.
  4. Add lemon zest and juice and continue to mix for 1 minute.
  5. Alternate dry ingredients with sour cream in three additions until combined.  Spoon into prepared pan and sprinkle with remaining sugar.
  6. Bake for 45 minutes or until a toothpick comes mostly clean.  Remove cake from oven and let cool 30 minutes, before removing ring and bottom of pan.
  7. While cake is baking, add strawberries, sugar, lemon juice and water to pan.  Place over medium heat and cook until strawberry mixture begins to thicken, about 10 minutes.  Remove from heat and let cool 5 minutes.
  8. Using a fork, gently mash some strawberries against side of pan.  Pour into serving bowl.
  9. Place cake on serving board with chunky strawberry sauce to serve.  Enjoy!



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