Strawberries and Cream Olive Oil Cake
The Summer Cake You'll Be Thinking About Long After the Last Slice
Fresh strawberries, simple ingredients, and a cake that tastes like summer in every single bite.
This Strawberries and Cream Olive Oil Cake is everything we love about effortless baking. Rich ricotta creates an incredibly tender crumb, olive oil keeps every bite moist, and bright lemon zest brings just the right amount of freshness. Topped with juicy macerated strawberries and clouds of vanilla whipped cream, it's the kind of dessert that feels elegant without being fussy.
The best part? It looks beautiful on a dessert table but is simple enough to make any weekend.
Whether you're serving it at a summer gathering, celebrating a special occasion, or simply taking advantage of strawberry season, this cake is guaranteed to become a favorite.
We believe that the best desserts start with quality ingredients and are meant to be shared. Just like our handcrafted cookie gift box collections, gourmet dessert boxes, and signature cookie assortment offerings, this recipe celebrates simple ingredients transformed into something memorable. We take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.
Why You'll Love This Strawberries and Cream Olive Oil Cake
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Moist, tender ricotta olive oil cake
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Fresh strawberries in every bite
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Light and airy vanilla whipped cream topping
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Perfect for spring and summer entertaining
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Easy enough for everyday baking
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Beautiful presentation with minimal effort
If you're looking for a dessert that feels both rustic and elegant, this is it.
Ingredients
Olive Oil Cake
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1½ cups sugar
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2 tbsp lemon zest
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15 oz whole milk ricotta, well drained
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½ cup olive oil
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2 tbsp lemon juice
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1 tsp vanilla bean paste
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3 eggs
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1½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Macerated Strawberries
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1–1½ lbs fresh strawberries, sliced
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2 tbsp sugar
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1 tbsp lemon juice
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Pinch of salt
Whipped Cream
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¼ cup cream cheese, softened
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¼ cup + 1 tbsp sugar
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1 tsp vanilla bean paste
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2 cups heavy cream
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Pinch of salt
The Method
1. Prep the Pan
Preheat the oven to 325°F.
Line a 9-inch round cake pan or springform pan with parchment paper and lightly grease.
For the best texture, drain the ricotta for 30–60 minutes before using.
2. Infuse the Sugar
In a large bowl, rub the sugar and lemon zest together using your fingertips until fragrant and slightly damp, like wet sand.
This simple step helps release the natural oils from the lemon zest and creates incredible flavor throughout the cake.
3. Build the Batter
Add the ricotta, olive oil, lemon juice, and vanilla bean paste.
Mix until smooth and creamy.
Add the eggs one at a time, mixing gently until just combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
5. Bring Everything Together
Add the dry ingredients to the wet ingredients and stir gently until just combined.
Do not overmix.
Allow the batter to rest for 5–10 minutes.
6. Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 55–60 minutes until the edges are lightly golden and the center is just set with a slight jiggle.
A toothpick inserted into the center should come out with moist crumbs rather than wet batter.
If the cake begins browning too quickly, loosely tent with foil around the 35–40 minute mark.
7. Cool Completely
Allow the cake to cool completely in the pan before assembling.
Make the Macerated Strawberries
Combine sliced strawberries, sugar, lemon juice, and a pinch of salt in a bowl.
Toss gently and allow to sit for 20–30 minutes.
The berries will release their juices and create a naturally sweet strawberry syrup.
Make the Vanilla Whipped Cream
Beat the cream cheese and sugar until smooth.
Add:
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Heavy cream
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Vanilla bean paste
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Pinch of salt
Whip until soft, billowy peaks form.
Refrigerate until ready to use.
Assemble the Cake
Spread the whipped cream over the cooled cake.
Spoon the macerated strawberries and their juices over the top.
Optional (But Highly Recommended)
Before adding the whipped cream, spoon a little of the strawberry syrup directly onto the cake and allow it to soak in.
This adds even more strawberry flavor and keeps the cake incredibly moist.
Slice generously and enjoy.
Xo
Tips for the Best Strawberries and Cream Cake
Drain the Ricotta
Removing excess moisture helps create a richer texture and more stable crumb.
Use Fresh, Ripe Strawberries
Peak-season strawberries provide the best flavor and natural sweetness.
Don't Overmix
Gentle mixing helps maintain the cake's soft, tender texture.
Chill Before Serving
A short chill after assembly helps the whipped cream set beautifully.
Make Ahead
Bake the cake a day in advance and assemble just before serving.
The Perfect Dessert Table Addition
This cake pairs beautifully with a summer dessert spread featuring mini cookies, assorted cookies, or one of our signature dessert boxes.
Looking for thoughtful gifts? Our cookie gift boxes, Cookie of the Month Club, brownie subscription box, and premium cookie assortment collections are designed to make every celebration sweeter. For parties and special events, our bulk cookies are always a crowd favorite, while our cookie decorating kit and cookie kit options offer a fun, interactive experience for family and friends.
We also offer carefully curated vegan gifts and gourmet treats that make meaningful gifts year-round.
Final Thoughts
This Strawberries and Cream Olive Oil Cake is proof that simple ingredients can create something truly unforgettable.
Moist ricotta cake, sweet summer strawberries, fluffy vanilla whipped cream, and bright lemon flavor come together in a dessert that's elegant enough for a celebration and easy enough for a casual weekend.
One slice is never enough.