I’m not sure there’s a cake the embodies spring more than this cake. Well, I take that back, there are probably plenty, but I’m currently loving this lighter version of vanilla cake. It’s hands down one of the moistest cakes I’ve ever made. So perfectly sweet, every bite is delicious. I’ve been wanting to make some form of strawberry cake for over a month now. I just didn’t know what kind. I’ve already done plenty of spring layer cakes (do you remember this fun coconut Eton mess cake?). So I knew I wanted to do something different. I will be the first to admit that I LOVE layer cakes so very much. I love making them and sharing their deliciousness with family friends. What is it that I love most about creating a new layer cake recipe? I absolutely love making them pretty. I know that probably sounds so odd. But over the last couple of years I’ve really grown to love making cakes look as pretty as can be. The funny thing is, for a while I used to dread baking cakes. I had the hardest time making them look “pinterest” perfect. I would strive so hard to make a cake that looked professionally decorated and flawless. It took all the fun out of simply baking a cake to share with the ones I love. Somewhere down the road, I slowly started to realized a couple of things. One, I am no cake (or cookie) decorator. Two, I much prefer the perfectly imperfect look, because nothing in this world is perfect. I’ve really learned to love imperfections, especially with food. Have an awkwardly shaped strawberry? I want it, it’s unique and different, and that’s something I really love so much. Anyway, point is, I love layer cakes. I always tend to sway towards making something very eye-catching. Like a three-layered cake, or even taller….have you seen this cake? With today’s cake however, I wanted to challenge myself to create something different, something I have not done much of. A single layer cake. But a single layer cake that was just as eye-catching, pretty, and delicious as a three layer cake. Enter this strawberry chamomile olive oil cake. It’s everything I imagined, but better. It’s pretty simple, SO GOOD, and so very pretty. I could not love it more. First things first, do not be afraid of baking with olive oil. I know it’s slowly becoming more and more popular, but I also know some of you may think it odd. I promise, it is not. Olive oil adds only the slightest hint of fruitiness. And as mentioned above, it creates a cake that has way more moisture than any butter cake. Promise. The key to this cake is to first start out by beating the eggs with the sugar until they’re extra pale and fluffy. This will give you a cake that is airy, light. Every bite will have just the right amount of “crumb” to it. The cake is hinted with lemon and vanilla, and sweetened ever so lightly with a bit of sugar. It’s very simple, but also very flavorful. While the cake is baking, make the strawberries and ricotta. This time of year I love using chamomile tea to add flavor to spring desserts. So I infused some honey with chamomile, and then tossed in freshly sliced strawberries. The chamomile adds a sweet floral flavor that I always find pairs so well with spring time strawberries. Which can sometimes be a little less sweet. And then, you must serve each slice of cake with honeyed ricotta and strawberries. Sure, you could use regular cream or even ice cream. But a little honeyed sweet whipped ricotta is a million times more special. Trust me. This cake can be served slightly warm or at room temperature. If you’d like to prepare the cake a few days ahead of time, it stores really well. Just be sure to keep it covered and in a cool place. There’s also no need to refrigerate this cake. Making it the perfect make ahead brunch or dessert for Easter, Mother’s Day and any other occasion in between… Like maybe…Saturday morning brunch. Hey, it’s the first weekend of April, and that’s the perfect excuse to bake up this delicious cake. One thing? Just be sure the leftovers are enjoyed as a late Saturday night treat…SOO GOOD! If you make this strawberry olive oil cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
