Name: Olive Oil Strawberry Shortcake
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pint strawberries, stemmed and halved; Zest and juice of 1 orange; 1 1/4 cups plus 2 tablespoons sugar; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 4 eggs; 1 cup olive oil, preferably California Arbequina; 1 cup milk; 1/2 cup strawberry jelly; Unsalted butter, for buttering the cake pan; Whipped cream, for serving

Directions

Watch how to make this recipe.

Place strawberries, orange zest and juice and 1/4 cup sugar into a medium saucepan over medium heat. Cook until strawberries are soft and broken down, about 10 minutes. Remove from heat and allow to cool to room temperature.
Preheat oven to 350 degrees F.
Sift flour, baking powder and salt into a bowl. Pour eggs and 1 cup sugar into the bowl of a stand mixer fitted with the whisk attachment. Whip until frothy and pale yellow. Slowly add olive oil, continuing to whip. Slowly add the flour mixture. Add milk and mix for 2 more minutes. Fold in the strawberry compote. Swirl the jelly in with a spatula, but don't overmix.
Butter a 9-inch round cake pan. Transfer batter to the cake pan. Sprinkle remaining 2 tablespoons sugar over the top. Bake on the middle rack until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in pan for 15 minutes, then invert out of the pan to a rack to cool completely, 45 minutes to 1 hour.
Serve cake sliced into wedges with whipped cream.

This recipe has been updated and may differ from what was originally published or broadcast.

Olive Oil Strawberry Shortcake

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