Strawberry Rosemary Cake, made with olive oil, would be lovely for any summer occasion. Every bite is full of fresh summer strawberries and the scent of rosemary.
Strawberry Rosemary Loaf Cake is a fantastic summer treat for a brunch, an after-dinner dessert, an afternoon snack with coffee or tea -- or really, any time.
Summer strawberries are truly perfect as they are, but it's also fun to combine them with fresh herbs, and strawberries and rosemary are a match made in heaven.
You must make this cake and experience the delicious blend of flavors, and learn how luscious cakes made with olive oil are.
About the Key Ingredients
- fresh strawberries - Use the most beautiful in-season strawberries you can find. Substitution: You can substitute with frozen strawberries, but they must be thawed and drained completely before you use them.
- fresh rosemary - If it's not in your yard, it's quite possible it's in your neighbor's.
- Extra virgin olive oil - Use a high quality olive oil. I like Spanish olive oils. The use of olive oil in the cake helps give it a delicate, moist texture.
How to Make Strawberry Rosemary Cake
- Preheat the oven to 350°F, line a loaf pan with parchment paper and combine the flour and baking soda in a large bowl.
- In a medium-sized bowl, add ¾ cup of the sugar, oil, vanilla, rosemary and salt. Mix, and then whisk in the eggs.
- Pour the wet ingredients into the well in the dry ingredients and mix only until combined, then fold in 1 cup of the sliced strawberries.
- Pour the batter into the prepared pan, and arrange the remaining sliced strawberries on top, and sprinkle the remaining sugar on top. Bake in the preheated oven until the cake no longer jiggles, about 1 hour.
- Let the cake rest in the pan for at least 20 minutes. Use the parchment paper surrounding the cake to carefully lift it out of the pan, and wait at least an hour before slicing.
Recipe Tip: The cake will sink a bit in the center. This will happen even if it's baked well. That said, if it's under-baked at all, it will be exaggerated.
Variations
- You can try this cake with other berries and herbs. Here are a few ideas: thyme and blueberries, basil and blackberries and mint and raspberries.
- Gluten-free version. Use Cup4Cup Gluten-Free Multi Purpose Flour instead of the regular all-purpose flour.
Serving Suggestions
- I really love this Strawberry Rosemary Cake in the morning with my coffee.
- Add it to a brunch buffet with sweet and refreshing Grapefruit Brûlée and sweet and savory Buttermilk Bacon and Eggs French Toast Bake.
- Of course it's equally as lovely for an after-dinner dessert. Especially warmed slightly and served with a scoop of vanilla bean ice cream on top.
- It's also a great afternoon summer snack -- perhaps with a cold glass of My Mom's Lemonade.
Storing the Cake
Room temperature. In a tightly sealed container, or wrapped tightly with plastic wrap, the cake can be kept at room temperature for about 24 hours.
Refrigerator. In a tightly sealed container, or wrapped tightly with plastic wrap, it can be stored in the refrigerator for about 4 days.
Freezer. Sealed tightly, you can store the cake for about a month in the freezer.
More Must-Try Scrumptious Strawberry Recipes
I hope you love this strawberry cake as much as my family and I do.
Strawberry Rosemary Cake Recipe
Equipment
Ingredients
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ cup plus 1 tablespoon golden brown sugar, divided
- ½ cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 1¾ teaspoon finely chopped fresh rosemary, washed and dried
- ½ teaspoon salt
- 2 large eggs
- 1¼ cup strawberries, washed and dried, cut into approximately ¼ inch thick slices
Instructions
- Set oven, prepare pan. Preheat the oven to 350°F, and line an approximately 8½ inch loaf pan with parchment paper. (Use a large piece that will cover all 4 sides and cut slits in each corner so that it will lay flat.) Set aside.
- Make batter. In a large mixing bowl, combine the flour and baking soda. Make a well in the center and set aside. In a medium-sized mixing bowl, add ¾ cup of the sugar, olive oil, vanilla, rosemary and salt. Mix until smooth. Then whisk in the eggs until they're completely blended in.Pour the wet ingredients into the well in the dry ingredients and mix only until combined -- just until you no longer see any dry spots. Then fold in 1 cup of the sliced strawberries.
- Assemble. Pour the batter into the prepared pan, and arrange the remaining ¼ cup of sliced strawberries on top, pressing them lightly into the batter. Sprinkle the remaining 1 tablespoon of sugar evenly on top.
- Bake. bake in the preheated 350°F oven until the cake becomes solid and looks completely dry. It should no longer jiggle if you move the pan, and a toothpick should come out clean when stuck in the center -- about 1 hour. (If the top is getting too dark before it's fully cooked, very loosely cover with foil for the remaining cooking time.)
- Cool. Let the cake rest in the pan for at least 20 minutes or so. (It will sink slightly in the center -- that's okay.) Use the parchment paper surrounding the cake to carefully lift it out of the pan. Wait about an hour before slicing.
Linda
I bet it would be fantastic with whipped cream cheese on the side!
valentina
Linda, yes! XO
David
Well, you have me convinced to try this! Looks perfect and summery!
valentina
oh good. hope you like it! 🙂
David
I tried to get strawberries at our market this morning - the season done for local berries. 🙁 I can still try this with TJ’s berries, right? I love the “cake for breakfast” tag! xox
valentina
Oh no! Can't believe the season is over already. I tried some from TJ's last week and they were pretty good -- especially for baking. 🙂
Gordon
Have you tried a gluten free all purpose flour for this?
valentina
Hi Gordon, I haven't tried it, but I'm pretty certain it would work. (I like the all-purpose GF flour from Trader Joe's or Bob's Red Mill.) Often with a GF flour for this sort of recipe, the cake will sink a lot more after being out of the oven for a while. Should still be delicious though! Hope it works for you! 🙂
Coco in the Kitchen
This is just so interesting. I've never paired strawberries with rosemary, let alone tossing them both into cake batter.
I have got to taste this. Thanks!
valentina
Thank you, Colette! Hope you enjoy it. 🙂
Jessy
Do you think this recipe would work with frozen strawberries? should I put less of them? How about stevia instead of sugar?
valentina
Hi Jessy. Though I have never tried this with frozen berries, I think it should work. I'd thaw them and be sure they don't add too much liquid to the recipe by using a paper towel to "dry" them. I haven't worked with Stevia in recipes so I can't say how that would be -- I'd try it. Hope it all goes well. Enjoy! 🙂
Coco in the Kitchen
What a beauty! The rosemary w strawberries sounds so interesting. I’m going to make this in the morning!
valentina
Hi Colette! I hope you love it! Perfect for breakfast! 🙂
Rocky Mountain Woman
I’m just going to have to make this. I love strawberries and my rosemary is just starting to come on. Looks perfect for afternoon tea on the deck!
valentina
So happy you like this recipe -- hope you do try it and love it as much as I do. 🙂
Healthy Kitchen 101
I've tried the rosemary as an ingredient for my recipe but this cake looks gorgeous! It's absolutely worth trying!
- Natalie Ellis
valentina
It's a really interesting and delicious combination. I hope you try it and love it! 🙂
Docmike5
Very good breakfast or dessert bread. Loaf had a nice crunch to the crust. Not too sweet, berries were baked almost to a jam consistency with the rosemary flavor there, but not overwhelming. Thanks, Valentina.
valentina
So happy this was a hit! It's one of my favorite summer treats. Love it especially with coffee in the morning. 😉 Thanks so much for sharing how you liked it! 🙂 ~Valentina