Olive Oil Cake with Strawberries

A subtly sweet olive oil and fresh strawberry cake with creamy ricotta, textured cornmeal, and a tangy balsamic glaze! Very easy to make and apropos for any time of day.

Why this Recipe Works

• Simple to make! Quickly & easily whip up the cake batter with just 2 bowls and 1 whisk.
• All the Flavors! Fruity olive oil, creamy ricotta, textured cornmeal, and tangy balsamic pair with sweet and juicy strawberries.
• The balsamic intensifies the flavor of the strawberries and brings out their sweetness.
• Apropos of any time of day! Eat this cake with your morning coffee, afternoon tea, post dinner dessert or as a midnight snack.

The ask: develop a seasonal summer recipe highlighting a clients olive oil and balsamic vinegar glaze.

Balsamic vinegar and olive oil make a classic vinaigrette. Balsamic vinegar and strawberries are a classic pairing. Let’s combine all 3 in a cake!

This not subtly sweet and very moist cake with intriguing tartness is perfect for summer!

Baking with Olive Oil

Olive oil, perhaps more commonly associated more with savory food, provides a wonderful moisture, tenderness, and richness baked goods. It’s slightly savory and intensely fruity notes lends appealing complexity to our cake.

Baking with olive oil instead of butter both simplifies and expedites the baking process: there’s no waiting for the butter to come to room temp then beating it with sugar.  

In this recipe simply whisk the dry ingredients in one bowl, whisk the wet ingredients in another, then combine and the cake batter is done.

The olive oil is distinct enough to make a difference but subtle enough that it’s not overpowering. 

How to Make this Olive Oil Cake

• Whisk all the dry ingredients in a bowl
• Whisk all the wet ingredients in another bowl
• Add the dry ingredients to the wet ingredients 
• Slice the strawberries and mix them with the balsamic glaze 
• Fold in 1/3 of the strawberries into the cake batter 
• Pour batter in a skillet or cake pan
• Top batter with remaining strawberries. A pattern can make it look extra fancy but go with whatever design you want (or none at all). Add fresh herbs, such as thyme, basil, mint or lavender (optional).
• Bake & enjoy.

No strawberries? No problem! This cake is too damn good to be limited to strawberry season. Try it with other berries, figs, stone fruits or grapes.  

Cooks Tips

• When possible, buy local and organic strawberries. 
• Choose a medium-ground cornmeal for this recipe (a coarser grind will give the cake a gritty texture).
• Keep in mind the strawberries will shrink and sink slightly during baking.  
• Serving suggestions: vanilla ice cream, yogurt, additional ricotta and/or additional strawberries.

Other Strawebrry-licious Recipes

• Roasted Strawberries
• Strawberry-Rhubarb Galette
• Strawberry Rhubarb Crisp
• Strawberry Snack Cake
• Strawberry Salsa
• Strawberry Gazpacho
• Strawberry Salad with Burrata

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and awesome adventures!

Let’s make waves in the kitchen!

Print Recipe

5 from 4 votes

Olive Oil and Fresh Strawberry Cake

A subtly sweet olive oil and fresh strawberry cake with creamy ricotta, textured cornmeal, and a tangy balsamic glaze! Very easy to make and apropos for any time of day.

Prep Time20 mins

Cook Time50 mins

Course: Brunch, Dessert

Cuisine: Californian, Italian

Servings: 10

Author: Daniela Gerson

Ingredients

For the Olive Oil Cake:

• 1 cup flour
• 1 cup cornmeal
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 cup ricotta
• 1 cup Filippo Berio organic extra virgin olive oil
• 3 eggs
• 1 tablespoon vanilla
• 1 tsp kosher salt
• 1 teaspoon baking powder

For the Balsamic Glazed Strawberries:

• 2 cups strawberries
• ½ cup Filippo Berio classic balsamic glaze
• Handful of fresh herbs such as thyme basil, mint or lavender

Instructions

• Preheat oven to 350°F. Coat bottom and sides of an 9-inch pan or cast iron skillet with a drizzle of olive oil.
• In a bowl, whisk the flour, cornmeal, both sugars, baking powder, and salt together. In another bowl, whisk the olive oil, ricotta, eggs, and vanilla together. Slowly add the dry ingredients to the wet ones and whisk until just combined.
• Slice the strawberries and mix them with the balsamic glaze. Fold in 1/3 of the strawberries into the cake batter with a spatula. Pour the batter into the prepared pan, smooth the top, and arrange remaining strawberries on top of batter. Add fresh herbs (optional).
• Bake until top is golden brown, center is firm, and a cake tester or toothpick inserted in the center comes out clean, 45-55 minutes. Let cake cool in pan for 15 minutes.
• Servings suggestions: vanilla ice cream, yogurt or more ricotta and/or more fresh balsamic glazes strawberries.

Notes

• When possible, buy local and organic strawberries. 
• Choose a medium-ground cornmeal for this recipe (a coarser grind will give the cake a gritty texture).
• Keep in mind the strawberries will shrink and sink slightly during baking.  
• Serving suggestions: vanilla ice cream, yogurt, additional ricotta and/or additional strawberries. 

Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!