Indulge in an extraordinary dessert experience with these exquisite Strawberry Shortcakes with Olive Oil Cake. Far from your traditional shortcake, this gourmet rendition features tender, moist rounds of olive oil cake generously topped with luscious fresh strawberries and airy whipped cream, creating a symphony of flavors and textures.
While strawberry desserts are an absolute staple for elegant Easter tables and Mother’s Day brunches, this unique Olive Oil Cake Recipe is remarkably simple to prepare, making it a perfect light and refreshing treat to whip up and enjoy throughout the vibrant spring and sunny summer months. Its sophisticated yet approachable nature ensures it will be a crowd-pleaser for any occasion.
Why This Gourmet Strawberry Shortcake is a Must-Try
If you’re looking to impress with a dessert that’s both familiar and wonderfully novel, these Strawberry Shortcakes with Olive Oil Cake are an absolute revelation. Here’s why this recipe deserves a permanent spot in your culinary repertoire:
- Unparalleled Moisture and Tenderness: The inclusion of olive oil in the cake batter creates a uniquely moist, incredibly tender, and remarkably flavorful shortcake base that stands out from traditional biscuit versions. It’s a game-changer!
- A Touch of Culinary Excellence: This recipe is a delightful adaptation from Thomas Keller’s renowned Bouchon Bakery cookbook. Thomas Keller, a titan in the culinary world, brings his signature precision and elegance to this seemingly simple dessert, guaranteeing a professional-grade result in your home kitchen.
- Perfect for Any Occasion: While strawberry desserts naturally shine during Easter, these shortcakes are incredibly versatile. Their light, fresh flavors make them ideal for any spring celebration, summer gathering, or simply as an everyday indulgence. They embody the essence of seasonal delight.
- Elevated Flavor Profile: The subtle, fruity notes of quality olive oil beautifully complement the sweetness of ripe strawberries and the richness of whipped cream, adding a sophisticated depth to every bite.
- Longer Freshness: Unlike traditional shortcake biscuits which can dry out quickly, the olive oil cake remains moist and delicious for days, making it an excellent make-ahead dessert.
Crafting Elegance: Baking with the Thomas Keller Touch
My culinary journey has been punctuated by unforgettable dining experiences, and one particular trip to Las Vegas remains a highlight, primarily for a memorable dinner at Bouchon, one of Thomas Keller’s esteemed restaurants. The experience was so exceptional that my husband, Bill, now makes it a point to dine there during his biennial business trips to Sin City. My request has always been for him to bring me home a cookbook, a tradition that has beautifully enriched my recipe collection – though, regrettably, we’ve now exhausted the available titles!
It was with immense excitement that I discovered this recipe for strawberry shortcakes with olive oil cake. I inherently knew they would be absolute winners. The concept of incorporating olive oil into a cake resonates deeply with European culinary traditions; I distinctly recall Dorie Greenspan using olive oil in one of her exquisite Parisian loaf cakes. This inspired a sense of delicious anticipation, and I was eager to introduce this sophisticated strawberry dessert to my family, who are ardent lovers of classic strawberry shortcake. I had a strong feeling they would wholeheartedly embrace this simple yet elegantly fresh fruit dessert, a delightful twist on a beloved classic.
Expert Tips for Flawless Strawberry Shortcakes
Achieving perfect strawberry shortcakes, especially with the unique olive oil cake base, requires attention to detail. Follow these expert tips for truly exceptional results:
- Selecting the Star of the Show – Strawberries: Since strawberries are the absolute highlight of this dessert, their quality is paramount. Always seek out deeply fragrant, uniformly red strawberries. Avoid any with green or yellow patches near the stems, as these indicate under-ripeness. For the most intense flavor, opt for local, in-season strawberries whenever possible.
- Proper Cake Storage: Whether you’re making traditional sweet biscuits or these innovative olive oil cakes, proper storage is key to maintaining their freshness. The beauty of the olive oil cake is its inherent moisture, allowing it to stay fresh much longer than traditional biscuit shortcakes, which are best consumed within a day or two. Store your olive oil cake rounds in an airtight container at room temperature for up to 3-4 days to preserve their tender texture.
- PRO-Tip: Verify Baking Powder Freshness: Baking powder is a crucial leavening agent for a light and airy cake. Because it’s often used less frequently than baking soda, it can expire unnoticed in your pantry. To test its freshness, simply add a teaspoon of baking powder to a small bowl of hot water. If it fizzes vigorously, it’s still active and good to use. If not, replace it before starting your dessert to ensure your cake rises perfectly.
- Room Temperature Eggs are a Must: As with most high-quality cake recipes, using room-temperature eggs is highly recommended. Eggs at room temperature emulsify more effectively with sugar and other ingredients, leading to a smoother batter and a more evenly textured, tender cake.
- PRO-Tip: Optimize Your Pan Greasing: For this particular olive oil cake, grease your baking pan with olive oil instead of butter. Olive oil often creates a superior non-stick surface, preventing the cake from adhering and ensuring easy release, especially with the delicate texture of this batter.
- Macerating the Strawberries: For the most flavorful strawberries, slice them and toss gently with a tablespoon or two of granulated sugar (adjust to taste and ripeness). Let them sit for at least 30 minutes at room temperature. This process, called maceration, draws out their juices, creating a delicious syrup that enhances the overall dessert.
- Chilled Whipping Cream: For stable, fluffy whipped cream, ensure both your heavy cream and your mixing bowl (and whisk attachment) are thoroughly chilled. This helps the cream whip up faster and hold its volume longer.
Frequently Asked Questions About Olive Oil Cake Shortcakes
Bakers in Mediterranean and European regions have cherished olive oil cakes for centuries, and for good reason! The subtle, nuanced flavor of quality olive oil is utterly intoxicating, adding a unique depth that butter simply can’t replicate. Beyond taste, olive oil is a natural humectant, meaning it helps the cake retain moisture exceptionally well. This results in a cake that is incredibly moist, tender, and won’t dry out quickly like traditional biscuit-based shortcakes, staying fresh and delicious for days.
One of the fantastic advantages of olive oil cake is its excellent shelf life. Unassembled cake rounds will stay wonderfully fresh for up to 4 days when stored in an airtight container at room temperature. If assembled with strawberries and whipped cream, it’s best enjoyed within 1-2 days, kept refrigerated, as the moisture from the berries can soften the cake over time.
Absolutely! Olive oil cake freezes beautifully, making it perfect for preparing ahead. Wrap individual cake rounds thoroughly in plastic wrap, then an additional layer of aluminum foil, or place them in an airtight freezer-safe container. They can be frozen for up to 2 months. Ensure the cake is completely cooled to room temperature before wrapping and freezing. To defrost, simply transfer the wrapped cake to the refrigerator overnight. For best results, avoid freezing the cake once it has been assembled with fresh strawberries and whipped cream.
For baking, especially in delicate desserts like this shortcake, opt for a good quality extra virgin olive oil with a mild, fruity, or slightly peppery flavor. Avoid intensely robust or bitter olive oils, as their strong flavor can overwhelm the other ingredients. A lighter, more fragrant olive oil will enhance the cake without dominating it.
While freshly whipped cream is always best, you can make it a few hours in advance. Whip the cream to firm peaks, then store it in an airtight container in the refrigerator. If it loses some of its stiffness, a quick whisk by hand before serving will bring it back to life. For longer hold, consider adding a touch of cream cheese or gelatin stabilizer to your whipped cream, though for this recipe, a simple, fresh whipped cream is usually sufficient.
Discover More Delightful Dessert Recipes
If you’ve fallen in love with these strawberry shortcakes, you’ll be thrilled to explore more of my favorite sweet treats. Here are some other delightful desserts that pair beautifully with spring and summer flavors:
- Strawberry Topped Cheesecake: A rich, creamy cheesecake made even more irresistible with a vibrant fresh strawberry topping.
- Best Berry Desserts: A collection of my top recipes showcasing the incredible versatility and flavor of fresh berries.
- Strawberry Shortcake with White Chocolate Whipped Cream: A classic shortcake elevated with the luxurious touch of white chocolate in the whipped cream.
- Mini Pavlovas: Light, crisp meringue shells filled with cream and fresh fruit – an elegant and airy dessert.
- Strawberry Mousse: A silky, airy, and intensely strawberry-flavored mousse that’s surprisingly easy to make.
- Explore even more Irresistible Dessert Recipes for every craving and occasion.
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Strawberry Shortcakes with Olive Oil Cake
30 minutes
15 minutes
45 minutes
6 shortcakes, but may vary depending on size
Tender olive oil cake rounds elegantly garnished with vibrant fresh strawberries and a cloud of fluffy whipped cream.
Rating: 4.8 stars based on 9 reviews.
Ingredients
For the Olive Oil Cake:
- 1 cup + 1 teaspoon all-purpose flour
- 1/2 teaspoon + 1/8 teaspoon baking powder
- 1/2 teaspoon + 1/8 teaspoon kosher salt
- 1 large egg (at room temperature)
- 3/4 Cup + 2 teaspoons granulated sugar
- 1/4 cup + 3 tablespoons whole milk
- 1/4 cup + 2 tablespoons good quality extra virgin olive oil
For the Strawberry Topping & Whipped Cream:
- 1 1/2 cups fresh sliced strawberries
- 2 tablespoons powdered sugar (for strawberries)
- 1 cup heavy cream, chilled (for whipped cream)
- Optional: 1-2 tablespoons granulated sugar for macerating strawberries
- Optional: 1 teaspoon vanilla extract for whipped cream
Instructions
- Prepare Baking Pan: Preheat your oven to 350ºF (175ºC). Line a quarter sheet pan (approximately 9×13 inches) with a Silpat mat or parchment paper. If using parchment, spray it lightly with nonstick spray (olive oil spray works wonderfully here).
- Combine Dry Ingredients: In a medium-sized bowl, place the flour. Sift the baking powder and kosher salt over the flour. Whisk these dry ingredients together thoroughly to ensure they are well combined.
- Whip Eggs and Sugar (First Stage): In the bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature egg and granulated sugar. Mix on medium-low speed for about one minute, just until the ingredients are combined.
- Whip Eggs and Sugar (Second Stage): Increase the mixer speed to medium and continue whipping for five minutes. The mixture should become thick, pale yellow, and noticeably increased in volume.
- Achieve Ribbon Stage: Scrape down the sides and bottom of the bowl with a spatula. Increase the speed to medium-high and whip for an additional five minutes, or until the mixture is very thick. When you lift the whisk, the batter should form a slowly dissolving “ribbon” on the surface.
- Incorporate Wet and Dry Ingredients (First Half): In a separate small bowl, whisk together the whole milk and extra virgin olive oil. With the mixer running on medium-low speed, gradually add half of the dry ingredients to the egg mixture, mixing until just combined. Then, slowly pour in half of the milk and olive oil mixture, continuing to mix until fully incorporated.
- Incorporate Wet and Dry Ingredients (Second Half): Repeat the process with the remaining dry ingredients, followed by the remaining milk and olive oil mixture. Mix only until the batter is smooth and no dry streaks remain, being careful not to overmix.
- Bake the Cake: Pour the prepared batter evenly into the lined sheet pan. Use an offset spatula to spread it into an even layer, ensuring it reaches all corners of the pan. Bake for approximately 15 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back lightly when touched.
- Cool Completely: Remove the baked cake from the oven and transfer the pan to a wire cooling rack. Allow the cake to cool completely in the pan.
- Invert and Peel: Once cooled, lay a piece of parchment paper on the back of another sheet pan or a flat surface. Run a thin knife around the edges of the cake to loosen it, then carefully invert the cake onto the new parchment paper.
- Remove Lining: Gently peel off the Silpat mat or parchment paper that was originally on top of the cake.
- Prepare for Cutting: For the cleanest cuts, it is highly recommended to freeze the cake for about 30-60 minutes before cutting it into shapes. This firms up the delicate crumb.
- Cut Cake Rounds: Using a round cookie cutter (or a knife for square shapes), cut the cake into your desired shortcake rounds or shapes.
- Assemble the Shortcakes: To assemble, gently split each cake round horizontally if desired, creating two layers. Spread a generous layer of whipped cream on the bottom half of the cake. Arrange a layer of fresh, sweetened strawberry slices over the cream. For the top cake layer, spread another thin layer of whipped cream on its underside before carefully placing it on top of the strawberries. Finish each shortcake with an additional dollop of whipped cream on top and a spoonful of extra strawberry slices. Serve immediately for the best experience!
Notes
This recipe is an adaptation from the acclaimed Bouchon Bakery cookbook by Thomas Keller, celebrated for its precision and exceptional results.
The olive oil cake rounds, once baked and cooled, can be stored at room temperature for up to four hours, refrigerated in an airtight container for up to three days, or frozen for up to two weeks (ensure proper wrapping as described in the FAQ). This makes it an excellent make-ahead component for entertaining.
Always double-check the freshness of your baking powder. An expired leavening agent can drastically affect the cake’s rise and texture. Refer to the expert tips section for a quick test.
For the most vibrant strawberry flavor and a touch of syrup, gently toss your sliced strawberries with 1-2 tablespoons of granulated sugar and let them sit for at least 30 minutes before assembling the shortcakes. This process, called maceration, enhances their natural sweetness and juiciness.
Nutrition Information:
Yield:
6 Servings
Serving Size:
1 shortcake
Approximate Amount Per Serving:
Calories: 222
Total Fat: 20g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 77mg
Sodium: 61mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 7g
Protein: 3g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
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