Strawberry Rosemary Cake is made with olive oil and would be lovely for any occasion. Every bite is full of fresh summer strawberries and the scent of rosemary.
Strawberry Rosemary Cake with Olive Oil is a fantastic summer treat for a brunch, an after dinner dessert, an afternoon snack with coffee or tea — 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.
Ingredients for Strawberry Rosemary Cake
- fresh strawberries
- fresh rosemary
- all-purpose flour
- baking soda
- golden brown sugar
- olive oil
- pure vanilla extract
How to Make it
– Preheat the oven to 350°F, and line a loaf pan with parchment paper.
– In a large bowl, combine the flour and baking soda.
– In a medium-sized bowl, add 3/4 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.– Sprinkle the remaining 1 tablespoon of sugar on top, and bake in the preheated oven until the cake becomes solid. It should no longer jiggle if you move the pan, and a toothpick or sharp knife should come out clean when stuck in the center — about 1 hour.
– Let the cake rest in the pan for at least 20 minutes. (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, and wait at least an hour before slicing.
Recipe Tips and Substitutions
- You can try this cake with other berries and herbs. Here are a few ideas: thyme and blueberries, basil and blackberries, mint and raspberries — or a combination of anything in between.
- As I mentioned above, this 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, this will be exaggerated.
- I really love this Strawberry Rosemary Cake in the morning with my coffee.
- 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 Meyer Lemonade, coffee or tea.
Storing the Cake
Room temperature. In a tightly sealed container, or wrapped tightly will with plastic wrap, the cake can be kept at room temperature for about 24 hours.
Refrigerator. In a tightly sealed container, or wrapped tightly will 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.
Enjoy every last bite of this Strawberry Rosemary Cake with Olive Oil!
More strawberry dessert recipes:
- Strawberry Frangipane Toast
- Easy Strawberry Swirl Ice Cream
- Mint Simple Syrup with Strawberries and Apricots
Strawberry Rosemary Cake Recipe
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ cup plus 1 tablespoon golden brown sugar, divided
- ½ cup 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
- 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.