12 people

Olive Oil Cake

  • 2 cups flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp salt
  • 2 tbsp orange zest
  • 3 tbsp amaretto
  • 1 tbsp vanilla paste or extract
  • 2 whole eggs
  • 1 1/2 cups sugar plus 1 tbsp
  • 3/4 cup milk
  • 2/3 cup olive oil plus 2 tbsp

Creme Anglaise

  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 piece vanilla bean
  • 3 egg yolks
  • 1/3 cup sugar

Strawberry Sorbet

  • 2 cups sugar
  • 2 1/2 cups water
  • 4 cups strawberries
  • 1 whole lemon juiced
  • 1 tsp vanilla paste

Whipped cream

  • 1/2 cup heavy whipping cream
  • 4 tbsp powdered sugar
  • 2 tsp vanilla paste


  • 2 cups strawberries sliced

Nutritional information

Calories: 487kcalCarbohydrates: 112gProtein: 6gFat: 13gSaturated Fat: 7gCholesterol: 95mgSodium: 522mgPotassium: 227mgFiber: 3gSugar: 89gVitamin A: 524IUVitamin C: 52mgCalcium: 117mgIron: 2mg
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 people

How to make strawberry sorbet

  • Place water and sugar in a pot.  Bring to a boil and cook for 2 minutes.  Then cool slightly and place in a blender with the 4 cups of whole strawberries.  
    Puree until smooth, and the lemon juice, then chill until completely cold.  Place in your ice cream maker according to their instructions.  Place  in an airtight container and place in the freezer 

How to make Olive oil cake

  • Sift dry ingredients together into a bowl.  Place eggs and sugar in a stand mixer and mix with a whisk for 4 minutes.  Then mix oil, milk, amaretto, vanilla, and zest together.  
    Then alternate 1/3 dry ingredients and 1/3 wet ingredients into the egg mixture.  Continue that process until all is well incorporated.  Then spray a rectangular half sheet baking pan with non-stick spray and pour in the cake batter.  
    Place in the oven and bake for 25-30 minutes or until a cake tester comes out clean.  Take out and let it cool to room temperature.  Here you can cut out any shape of cake you want, round, square, etc…

How to make creme anglaise

  • Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.  
    Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan.
    Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

For the whipped cream

  • Simply place cream in a stand mixer and whisk on medium speed for 2 minutes. Then add powdered sugar and whip until thick, light, and holds shape.  Place in a container and set aside.

To finish

  • Add a spoonful of cream anglaise down on each plate. Then add a slice of olive oil cake. Add sliced strawberries on top of the cake. Add a spoonful of the whipped cream and top with strawberry sorbet. Serve and enjoy!
    Strawberry Shortcake with olive oil cake

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