So I know this recipe is not like traditional olive oil cake recipes I looked at, but I’m still gonna call it olive oil cake because that was the inspiration for the recipe. Instead of milk I used olive oil and the result is a rich delicious cake with the bright flavor of strawberry. You will not be able to stop eating. It will call to you like the ocean calls to moana.

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Ingredients

• 2 cups flour
• 1 cup sugar
• 1/2 cup (1 stick) butter
• 1/3 cup olive oil
• 1 egg
• 1/2 cup sliced strawberries
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease a square 8×8 cake pan and line it with parchment paper.
2. In the bowl of your mixer with the whisk attachment cream together your sugar and butter until it’s fluffy.
3. Add your egg and vanilla and whisk to combine.
4. Add all your dry ingredients and whisk to combine. It will be slightly dry.
5. Slowly whisk in your oil until you get a well combined hydrated batter. You may need more oil or you may need less. It will be a slightly thick consistency.
6. Fold in your strawberries until well distributed.
7. Place in your prepared tin and bake for 40 minutes. It will still look soft but will firm up as it sits.
8. Top with powdered sugar and serve to happy people.