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+ servings
3 stacked slices of Rosemary-Strawberry Cake.

Strawberry Rosemary Cake Recipe

The scent of rosemary and sweet strawberries all in one summer cake. This pretty Strawberry Rosemary Cake is too good to be true!

*Makes 1 approximately (8 1/2-inch) loaf cake.

Course Dessert
Cuisine American
Keyword cake for breakfast, summer brunch recipes
Prep Time 30 minutes
Cook Time 1 hour
Resting TIme 20 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 301 kcal
Author Valentina K. Wein


  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 cup plus 1 tablespoon golden brown sugar, divided
  • 1/2 cup olive oil
  • 2 teaspoons vanilla extract
  • 1 3/4 teaspoon fresh rosemary, washed and dried, finely chopped
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 tablespoon boiling water
  • 1 1/4 cup strawberries, washed and dried, cut into approximately 1/4-inch thick slices


  1. Preheat the oven to 350°F, and line an approximately 8 1/2-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.

  2. In a large mixing bowl, combine the flour and baking soda. Make a well in the center and set aside.
  3. In a medium-sized mixing bowl, add 3/4 cup of the sugar, oil, vanilla, rosemary and salt. Mix until smooth. Then whisk in the eggs until they're completely blended in.

  4. 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.
  5. Fold in the boiling water. Once it's blended in, fold in 1 cup of the sliced strawberries.

  6. Pour the batter into the prepared pan, and arrange the remaining ¼ cup of sliced strawberries on top, pressing them lightly into the batter.
  7. Sprinkle the remaining 1 tablespoon of sugar evenly on top, and 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.)

  8. Let the cake rest in the pan for at least 20 minutes or so. (It will sink slightly in the center -- that's okay.)
  9. Use the parchment paper surrounding the cake to carefully lift it out of the pan. Wait about an hour before slicing.