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Category: Dessert
Olive Oil Strawberry Shortcake - TastyPlanner.com
Chef: Galateadia (Pro Member)
The cake has a tight, tender crumb and a mildly sweet flavor. You get a slight fruitiness from the olive oil in the cake (use a good quality olive oil that you like the flavor of).
Recipe Source: Baking Bites blog
Ingredients
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
2 large eggs
1 1/2 cups sugar
1/2 cup butter, melted and cooled
1/3 cup extra virgin olive oil
2/3 cup milk (low fat or regular)
2 1/2 cups lightly sweetened whipped cream
2/3 cup plain yogurt (greek style, pref.)
2 cups fresh, sliced strawberries
Instructions
Preheat the oven to 350F. Grease and flour a 9-inch springform pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together eggs and sugar until smooth. Whisk in the saffron. Blend in melted butter and olive oil. Stir in half of the flour mixture, followed by the milk. Stir in the remaining flour mixture, stirring only until no streaks of dry ingredients remain and batter is just combined. Pour into prepared pan.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clear or with just a few moist crumbs attached. Cool in the pan on a wire rack.
Cake can be stored, well wrapped, for a day or two before serving.
When ready to serve, slice the cake in half.
In a medium bowl, fold together whipped cream and plain yogurt. Spread about 2/3 of the cream mixture between the cake layers and top generously with strawberries. Top with remaining cake layer and use extra whipped cream to top each slice before serving.
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