Strawberry Shortcakes with Tender Olive Oil Sponge Cake
These elegant strawberry shortcakes feature a uniquely tender sponge cake made with olive oil instead of butter, creating a delicate crumb with subtle fruity notes. The olive oil cake is lighter than traditional biscuit-style shortcakes while still providing the perfect base for fresh strawberries and billowy whipped cream. The cake bakes as a sheet and can be cut into any shape you prefer, making it ideal for special occasions or when you want to a classic summer dessert with sophisticated flavors.
Ingredients
- 1 cup + 1 teaspoon flour
- ½ teaspoon + 1/8 teaspoon baking powder
- ½ teaspoon + 1/8 teaspoon kosher salt
- 1 large egg
- ¾ cup + 2 teaspoons sugar
- ¼ cup + 3 tablespoons whole milk
- ¼ cup + 2 tablespoons extra virgin olive oil, good quality
- 1 ½ cups strawberries, sliced
- 2 tablespoons powdered sugar
- 1 cup heavy cream, whipped
Instructions
- 1
Preheat oven to 350 degrees and prepare quarter sheet pan with silicone mat, nonstick spray, or parchment paper
- 2
Sift flour, baking powder, and salt together in medium bowl and whisk to combine
- 3
Beat egg and sugar in stand mixer with whisk attachment on medium-low speed for one minute
- 4
Increase to medium speed and whip for five minutes until mixture is thick and pale yellow
- 5
Scrape bowl and whip on medium-high for another five minutes until mixture forms slowly dissolving ribbon when lifted
- 6
Combine milk and olive oil in separate container
- 7
Add half the dry ingredients to egg mixture on medium-low speed, then half the milk mixture, mixing until combined
- 8
Repeat with remaining dry ingredients and milk mixture
- 9
Pour batter into prepared pan and spread evenly to corners with offset spatula
- 10
Bake for about 15 minutes until skewer comes out clean and cake springs back when touched
- 11
Cool completely on cooling rack
- 12
Invert cake onto parchment-lined sheet pan and remove silicone mat or parchment from top
- 13
Freeze cake before cutting if desired for clean shapes
- 14
Cut cake into rounds or desired shapes
- 15
Layer bottom cake piece with whipped cream and strawberries
- 16
Spread whipped cream on bottom of top cake layer and close the sandwich
- 17
Top with more whipped cream and finish with strawberries
Tips
Freeze the cake before cutting for cleaner edges and more precise shapes, especially if making decorative rounds or squares.
The olive oil cake batter should form a slowly dissolving ribbon when the whisk is lifted - this indicates proper aeration for a light texture.
Use good quality extra virgin olive oil as its flavor will come through subtly in the finished cake.
Good to Know
Store assembled shortcakes covered in refrigerator for up to 2 days, though cake layer can be stored wrapped at room temperature for 3 days.
Bake cake up to 2 days ahead and store wrapped. Slice strawberries and whip cream day of serving for best texture.
Serve immediately after assembly for best texture contrast between crisp edges and soft cream.
Common Mistakes
Don't skip the ribbon stage when whipping eggs and sugar to avoid dense cake.
Avoid overmixing once flour is added to prevent tough texture.
Don't assemble too far ahead to prevent cake from becoming soggy.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without a stand mixer?
Yes, but use a hand mixer and expect to whip the eggs and sugar longer to achieve the proper ribbon stage for a light cake.
What if I don't have a quarter sheet pan?
Use an 8x8 or 9x9 square pan, adjusting bake time to 18-22 minutes and checking with a skewer for doneness.
How long will leftover cake keep?
Unassembled cake keeps wrapped at room temperature for 3 days or frozen for up to 3 months.