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Daniela Gerson's hands holding the cast iron skillet with the olive oil cake with strawberries, pre-oven.
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5 from 2 votes

Olive Oil, Ricotta & Cornmeal Cake with Balsamic Glazed Strawberries

A deliciously moist olive oil cake with creamy ricotta, textured cornmeal, tangy balsamic and sweet and juicy fresh strawberry flavor! Wonderfully easy to make and perfect to enjoy any time of day!
Prep Time20 mins
Cook Time50 mins
Course: Brunch, Dessert
Cuisine: Californian, Italian
Servings: 10
Author: Daniela Gerson


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


  • 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.


  • For best results, use Filippo Berio organic extra virgin olive oil and Filippo Berio classic balsamic glaze. 
  • When possible, buy local and organic strawberries. 
  • Use medium-ground cornmeal for this recipe, as a coarser grind will give the cake a gritty texture.
  • The strawberries will shrink and sink a bit during baking so place a little more on the batter than you’d like to see when it comes out of the oven.  
  • Can jazz up the balsamic glazed strawberries toppings with thyme, basil, mint or lavender.