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    Home » Desserts » Cakes & Pies » Strawberry Rosemary Cake

    Strawberry Rosemary Cake

    Jun 15, 2018 · by Valentina · 20 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.  Sliced Strawbery-Rosemary Cake on a white and pink cloth with fresh rosemary sprigs and whole strawberries in background.

    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.
    Whole strawberries and rosemary sprigs.

    Ingredients for Strawberry Rosemary Cake


    • fresh strawberries
    • fresh rosemary
    • all-purpose flour
    • baking soda
    • golden brown sugar
    • olive oil
    • pure vanilla extract
    • salt
    • eggs

    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 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.Raw Strawberry-Rosemary cake batter in loaf cake pan ready for the oven.- 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.

    Baked Rosemary-Strawberry Cake in loaf pan, right out of oven on hot pads.

    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.

    Three slices of Strawbery-Rosemary Cake on a small white, square plate.

    Serving Suggestions


    • 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.

    Sliced Strawbery-Rosemary Cake on a white and pink cloth with fresh rosemary sprigs.

    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
    3 stacked slices of Rosemary-Strawberry Cake.

    Strawberry Rosemary Cake Recipe

    Valentina K. Wein
    The scent of rosemary and sweet strawberries all in one summer cake. This pretty Strawberry Rosemary Cake is made with olive oil and is almost too good to be true!
    *Makes 1 approximately (8 ½ inch) loaf cake.
    5 from 1 vote
    Print
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Resting TIme 20 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 301 kcal

    Equipment

    • 8½ inch loaf pan

    Ingredients
     
     

    • 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

    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.

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 301kcal
    Keywords summer brunch recipes, cake for breakfast
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. David

      May 31, 2014 at 3:47 pm

      Well, you have me convinced to try this! Looks perfect and summery!

      Reply
      • valentina

        June 01, 2014 at 4:07 am

        oh good. hope you like it! 🙂

        Reply
        • David

          June 17, 2018 at 4:54 pm

          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

          Reply
          • valentina

            June 17, 2018 at 9:09 pm

            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. 🙂

            Reply
    2. Linda

      May 31, 2014 at 9:39 pm

      I bet it would be fantastic with whipped cream cheese on the side!

      Reply
      • valentina

        June 01, 2014 at 4:07 am

        Linda, yes! XO

        Reply
    3. Gordon

      June 05, 2014 at 12:45 am

      Have you tried a gluten free all purpose flour for this?

      Reply
      • valentina

        June 05, 2014 at 2:17 am

        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! 🙂

        Reply
    4. Coco in the Kitchen

      June 10, 2014 at 4:57 pm

      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!

      Reply
      • valentina

        June 10, 2014 at 11:30 pm

        Thank you, Colette! Hope you enjoy it. 🙂

        Reply
    5. Jessy

      February 17, 2016 at 7:51 pm

      Do you think this recipe would work with frozen strawberries? should I put less of them? How about stevia instead of sugar?

      Reply
      • valentina

        February 17, 2016 at 10:38 pm

        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! 🙂

        Reply
    6. Coco in the Kitchen

      June 16, 2018 at 11:48 pm

      What a beauty! The rosemary w strawberries sounds so interesting. I’m going to make this in the morning!

      Reply
      • valentina

        June 17, 2018 at 8:04 am

        Hi Colette! I hope you love it! Perfect for breakfast! 🙂

        Reply
    7. Rocky Mountain Woman

      June 17, 2018 at 2:59 pm

      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!

      Reply
      • valentina

        June 17, 2018 at 9:09 pm

        So happy you like this recipe -- hope you do try it and love it as much as I do. 🙂

        Reply
    8. Healthy Kitchen 101

      June 29, 2018 at 12:39 am

      I've tried the rosemary as an ingredient for my recipe but this cake looks gorgeous! It's absolutely worth trying!
      - Natalie Ellis

      Reply
      • valentina

        July 01, 2018 at 9:35 pm

        It's a really interesting and delicious combination. I hope you try it and love it! 🙂

        Reply
    9. Docmike5

      July 07, 2019 at 2:37 pm

      5 stars
      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.

      Reply
      • valentina

        July 07, 2019 at 8:04 pm

        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

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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