Strawberry Olive Oil Cake Recipe
vanilla bean buttercream, fresh strawberry coulis, gelato, mint
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Ingredients
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Cake
Vanilla Bean Buttercream
Strawberry Coulis
To Serve
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the diced strawberries.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- 6
Cool
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Buttercream Preparation
- 7
Beat Butter
In a mixing bowl, beat the softened unsalted butter until creamy.
- 8
Add Sugar and Cream
Gradually add powdered sugar, mixing on low speed. Add heavy cream and vanilla bean paste, mixing until smooth and fluffy.
Coulis Preparation
- 9
Cook Strawberries
In a saucepan over medium heat, combine fresh strawberries, granulated sugar, and lemon juice. Cook until the strawberries break down and the mixture thickens, about 10 minutes.
- 10
Blend and Strain
Blend the mixture until smooth and strain to remove seeds if desired. Allow to cool.
Assembly
- 11
Frost Cake
Once the cake is completely cool, frost the top with the vanilla bean buttercream.
- 12
Serve
Serve slices of the cake with a drizzle of strawberry coulis, a scoop of gelato, and garnish with fresh mint leaves.