Strawberry Olive Oil Shortcakes

Indulge in an exquisite twist on a beloved classic with these delightful Strawberry Shortcakes with Olive Oil Cake. Imagine tender, aromatic rounds of cake, generously topped with an abundance of luscious fresh strawberries and crowned with swirls of airy, sweetened whipped cream. This unique dessert elevates the traditional shortcake experience, offering a sophisticated flavor profile that is both comforting and unexpectedly elegant.

While traditional Strawberry Desserts are a quintessential choice for festive occasions like your Easter table, this remarkable Olive Oil Cake Recipe transcends seasonal boundaries. Its ease of preparation and refreshing taste make it a perfect treat to effortlessly whip up and enjoy throughout the vibrant spring and warm summer months. Prepare to impress your guests and delight your family with a dessert that stands out from the crowd.

Why These Olive Oil Strawberry Shortcakes Are a Must-Try

Prepare to fall in love with a dessert that redefines the classic strawberry shortcake. This recipe isn’t just another dessert; it’s a culinary experience waiting to happen. Here’s why these Strawberry Shortcakes with Olive Oil Cake deserve a prime spot in your baking repertoire:

• Unrivaled Moisture and Tenderness: The inclusion of olive oil in the cake batter is a game-changer. Unlike traditional shortcakes that can sometimes be dry or crumbly, this olive oil cake boasts an incredibly moist, tender, and delicate crumb. The olive oil contributes a subtle richness and a luxurious mouthfeel, ensuring every bite melts in your mouth. This inherent moisture also means the shortcakes stay fresh longer, making them ideal for entertaining.
• A Masterpiece from Thomas Keller: This isn’t just any cake; it’s a celebrated recipe hailing from the legendary Thomas Keller, featured in his iconic Bouchon Bakery cookbook (affiliate link). Thomas Keller is a name synonymous with culinary excellence and meticulous technique. Baking a recipe from such a revered chef means you’re creating a dessert of restaurant-quality caliber right in your own kitchen, guaranteeing a sophisticated and utterly delicious outcome.
• The Epitome of Seasonal Delight: While delectable year-round, these Strawberry Shortcakes truly shine during the peak of strawberry season. They are the perfect dessert to grace your Easter brunch, Mother’s Day celebration, or any gathering throughout the bountiful spring and summer. The fresh, vibrant flavor of ripe strawberries beautifully complements the nuanced notes of the olive oil cake, creating a harmonious and refreshing symphony of tastes that captures the essence of warmer months.
• Effortless Elegance: Despite its gourmet origins, this recipe is surprisingly straightforward to prepare. The assembly is simple, yet the resulting presentation is nothing short of elegant, making it an impressive dessert for any occasion without requiring hours of complex work.

The Bouchon Bakery Shortcake Story: Embracing the Magic of Olive Oil in Baking

My journey with this particular shortcake recipe began with a memorable trip to Las Vegas. It was there that my husband, Bill, and I had the privilege of dining at Bouchon, one of Thomas Keller’s renowned restaurants. The experience was so exceptional that Bouchon became a must-visit on Bill’s biennial business trips to Sin City. My only request? That he bring home one of Keller’s cookbooks. This ritual served us well for a time, though, as any avid cook knows, you eventually run out of new Keller treasures to acquire!

When I discovered the concept of Strawberry Shortcakes with Olive Oil Cakes within the pages of his Bouchon Bakery cookbook, I knew instantly that this recipe would be a winner. Using olive oil as the primary fat in a cake batter is a truly European approach, a technique I first encountered with Dorie Greenspan’s captivating Parisian loaf cakes. This method infuses the cake with a subtle, fruity aroma and an unparalleled moistness that butter-based cakes often struggle to achieve. The thought of pairing this sophisticated cake with simple, fresh strawberries ignited my excitement. I had a strong feeling my family, who are staunch lovers of classic strawberry shortcake, would absolutely adore this simple yet elevated fresh fruit dessert. It’s a delightful departure from the norm, offering a nuanced flavor profile that speaks to a more refined palate while retaining all the comforting familiarity of a beloved treat.

The beauty of an olive oil cake lies in its distinct texture and depth of flavor. Unlike neutral oils, good quality extra virgin olive oil imparts a delicate, peppery, or even floral note, depending on its origin. This complexity adds an intriguing layer to what would otherwise be a straightforward vanilla cake, transforming it into something truly special. When combined with the natural sweetness and slight tartness of fresh strawberries and the airy richness of whipped cream, the olive oil cake provides a grounding, earthy counterpoint that balances the entire dessert beautifully. It’s a testament to Keller’s genius to take a rustic ingredient like olive oil and integrate it into a classic American dessert, creating a harmonious blend of traditions.

Expert Tips for Crafting Perfect Olive Oil Strawberry Shortcakes

Achieving shortcake perfection is within your reach with these invaluable tips. From selecting the freshest ingredients to mastering baking techniques, these insights will ensure your Strawberry Shortcakes with Olive Oil Cake are truly spectacular:

• Strawberry Selection is Key: Since strawberries are undeniably the star of this dessert, their quality is paramount. Seek out strawberries that are deeply fragrant, uniformly red, and free from any green or yellow areas around the stems. A good indicator of ripeness and sweetness is their aroma – the more fragrant, the better. Whenever possible, prioritize buying local strawberries during their season for the absolute tastiest and most vibrant results. Consider lightly macerating your sliced strawberries with a touch of sugar for 15-30 minutes before assembly; this draws out their natural juices and intensifies their flavor, creating a delightful syrup.
• Optimal Cake Storage for Freshness: Whether you opt for traditional sweet biscuits or these exquisite olive oil cakes, proper storage is crucial to prevent them from drying out. The inherent moisture from the olive oil means these cakes have a superior shelf life compared to their biscuit counterparts, which are best enjoyed within a day or two. Store cooled, unassembled olive oil cake rounds in an airtight container at room temperature for up to 3-4 days. Once assembled with strawberries and cream, it’s best to consume them within a day or two, stored refrigerated, as the moisture from the fruit can soften the cake over time.
• PRO-Tip: Verify Your Baking Powder’s Freshness: Baking powder is a leavening agent that loses its potency over time. Unlike baking soda, it might not be used as frequently and can often expire while sitting neglected in your pantry. To test its freshness, simply add a teaspoon of baking powder to about a quarter cup of hot water. If it bubbles vigorously and immediately, it’s good to go. If you observe only weak bubbles or none at all, it’s time to replace it before attempting this dessert to ensure your cake rises properly and achieves its desired light, airy texture.
• Room Temperature Eggs for Best Results: As with most cake recipes, using room-temperature eggs is highly recommended. Eggs at room temperature emulsify more easily with other ingredients like sugar and oil, leading to a smoother, more uniform batter. This improved emulsion results in a lighter, more evenly textured cake with a finer crumb, as opposed to cold eggs which can make the batter lumpy and result in a denser cake.
• Precision Cutting with a Round Cookie Cutter: To achieve beautifully uniform “cakes” for your shortcakes, investing in a good Round Cookie Cutter Set (affiliate link) is incredibly helpful. These sets typically come with various sizes, allowing you to create individual shortcakes of your preferred dimensions, from charming mini-desserts to more substantial servings. For clean cuts, chill your baked cake slightly before cutting.
• PRO-Tip: Grease Your Pan with Olive Oil: When preparing your baking pan, reach for olive oil instead of butter or a standard nonstick spray. While it might seem counterintuitive for a cake, olive oil actually creates a more effective non-stick barrier for olive oil-based batters, significantly reducing the likelihood of sticking. Butter, especially when baked at higher temperatures, can sometimes cause the cake to adhere more readily to the pan. A light brush or spray of olive oil will ensure your cake releases cleanly and beautifully.

Frequently Asked Questions About Olive Oil Cakes

Discover More Strawberry and Dessert Favorites

If you’ve fallen in love with these delightful shortcakes, explore more of our irresistible dessert creations perfect for any occasion:

• Strawberry Topped Cheesecake: A classic cheesecake elevated with a vibrant strawberry topping.
• Best Berry Desserts: A collection of our most cherished recipes featuring seasonal berries.
• Strawberry Shortcake with White Chocolate Whipped Cream: A luxurious twist on the traditional shortcake with a hint of white chocolate.
• Mini Pavlovas: Light and crisp meringue nests filled with cream and fresh fruit.
• Strawberry Mousse: An airy and delicate strawberry-flavored dessert.
• Explore even more Dessert Recipes for endless inspiration!

The Recipe:

Strawberry Shortcakes with Olive Oil Cake

Prep Time
30 minutes

Cook Time
15 minutes

Additional Time
15 minutes

Total Time
1 hour

Yield
6 servings, but may vary depending on size of cake rounds

These tender olive oil cake rounds are the perfect base, generously garnished with fresh, ripe strawberries and a cloud of fluffy whipped cream for an unforgettable dessert experience.

Ingredients

For the Moist Olive Oil Cake:

• 1 cup + 1 teaspoon all-purpose flour
• ½ + ⅛ teaspoon baking powder
• ½ + ⅛ teaspoon kosher salt
• 1 large egg, at room temperature
• ¾ cup + 2 teaspoons granulated sugar
• ¼ cup + 3 tablespoons whole milk, at room temperature
• ¼ cup + 2 tablespoons good quality extra virgin olive oil

For the Fresh Strawberry Topping and Whipped Cream:

• 1 ½ cups fresh sliced strawberries
• 2 tablespoons powdered sugar (for strawberries)
• 1 cup heavy cream, chilled and whipped to soft peaks

Instructions

1. Preheat your oven to 350ºF (175ºC). Prepare a quarter sheet pan by lining it with a Silpat baking mat or parchment paper, then lightly spraying it with a nonstick spray, preferably olive oil spray for an olive oil cake.
2. In a medium bowl, measure out the flour. Sift in the baking powder and kosher salt over the flour, then whisk all the dry ingredients together thoroughly to ensure even distribution.
3. 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 approximately one minute, just until the ingredients are well combined.
4. Increase the mixer speed to medium and continue to whip the egg and sugar mixture for five minutes. During this time, the mixture will become noticeably thick and pale yellow, indicating that air has been properly incorporated.
5. Stop the mixer and scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are incorporated. Then, whip again on medium-high speed for another five minutes, or until the mixture has thickened considerably. When you lift the whisk, the mixture should fall back into the bowl in a slow, dissolving ribbon.
6. In a separate small bowl, combine the whole milk and extra virgin olive oil. With the mixer running on medium-low speed, gradually add half of the sifted dry ingredients to the egg mixture, mixing just until almost combined. Then, add half of the milk and olive oil mixture, continuing to mix until well combined and smooth.
7. Repeat the previous step: add the remaining dry ingredients, mix briefly, then add the remaining milk and olive oil mixture, mixing until a smooth batter forms. Be careful not to overmix.
8. Carefully pour the cake batter into your prepared sheet pan. Using an offset spatula, gently spread the batter into an even layer, ensuring it reaches all corners of the pan for uniform thickness.
9. Bake the cake for approximately 15 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, and the surface of the cake springs back lightly when gently touched. Transfer the pan to a cooling rack and allow the cake to cool completely before proceeding.
10. Once cooled, lay a piece of parchment paper on the back of a clean sheet pan or a flat surface. Run a thin knife carefully around the edges of the cake to loosen it from the pan. Gently invert the cake onto the parchment paper.
11. Carefully peel off and remove the Silpat or parchment paper from what is now the top of the cake.
12. For the cleanest cuts and best shapes, it’s recommended to briefly freeze the cooled cake (about 30 minutes) before cutting it into individual rounds or desired shapes.
13. Using a round cookie cutter or a sharp knife, cut the cake into your preferred rounds or shapes for the shortcakes.
14. To assemble: Place one cake round on a serving plate. Spread a generous layer of whipped cream on top, then arrange a layer of fresh sliced strawberries over the cream. Take another cake round and spread a layer of whipped cream on its bottom side. Carefully place this second cake round on top of the strawberries. Finish by adding another dollop of whipped cream on the very top of the stack, and garnish with an additional spoonful of sliced strawberries. Serve immediately and enjoy!

Notes

This exquisite Strawberry Shortcakes with Olive Oil Cake recipe has been thoughtfully adapted from the culinary genius of Thomas Keller, as presented in his highly acclaimed Bouchon Bakery cookbook.

For optimal freshness and convenience, the baked olive oil cake (before assembly with fruit and cream) can be stored at room temperature in an airtight container for up to four days. Alternatively, it can be refrigerated for up to three days, or frozen for up to two weeks, ensuring you always have a delicious base on hand for impromptu desserts.

As a crucial baking tip, always double-check the freshness of your baking powder. An easy test involves adding a teaspoon to hot water; vigorous bubbling indicates it’s active and ready to give your cake the perfect lift. Old baking powder can result in a dense cake.

Nutrition Information:

Yield:

6

Serving Size:

1 shortcake

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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