Nothing says spring like strawberry shortcake; to me it’s the perfect dessert. While I love cake, I loathe frosting, so whipped cream topped cakes are always my favorite. I guess you could call me a bit high maintenance when it comes to cake, because I also favor bakes that are not too sweet. Combine all of my fussy/boujee criteria together and you get this stunning Matcha Olive Oil Cake with Whipped Cream and Strawberries. The matcha really brings out the fruitiness of the olive oil and gives the cake a lovely earthy flavor. Plus, that vibrant green color just screams spring.
When baking with matcha (or enjoying it as a beverage!), it’s important to make sure you are using a high quality and authentic product as an inferior matcha powder can add unpleasant bitterness to your baked goods. Matcha Kari was kind enough to send me a beautiful assortment of matcha and matcha accessories, which I used to develop this recipe. I wanted a bold matcha flavor and vibrant green color so I chose to use their Superior Organic variety, but they have a wide range of culinary grade matcha powders available as well that would be perfect in this recipe.
Besides adding a lovely color and flavor to this cake, matcha contains some of the most powerful antioxidants in the world so you can truly have your cake and eat it too. Check out some of the amazing benefits of matcha here.
If you know me, you know my dependence on caffeine is STRONG (to say the least). As I’ve gotten older (I’m ancient, thanks for asking), I find I’m becoming slightly more sensitive to my afternoon coffee (yes I need several cups throughout the day!), yet my need for a boost is not diminishing at all. I’ve started swapping my afternoon coffee for an ice matcha latte and it’s been pretty life changing. Matcha contains natural probiotics so it doesn’t irritate my stomach or mess with my appetite. It also doesn’t leave me feeling shaky, or come with that massive crash I sometimes get after a mid-day coffee.
I hope you’ll give this bright and vibrant cake recipe a try, I’m proud to say we polished off the entire thing in two days!
Matcha Olive Oil Cake with Whipped Cream and Strawberries
- 1 cup all purpose flour (130 grams)
- 1/2 tablespoon matcha powder (culinary grade works well)
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 3/4 cup granulated sugar (143 grams)
- 1/2 cup olive oil (108 grams)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup whole milk (60 grams)
- 1/4 cup sour cream (30 grams)
- 1 cup quartered strawberries
- 1 tablespoon granulated sugar
- lightly whipped cream (sweetened, if desired)
DirectionsPreheat the oven to 350˚F and line a 8 inch baking pan with parchment paper, then spray with nonstick cooking spray.
In a medium bowl, sift together the flour, matcha, baking powder and salt. Set aside.
In a large bowl, whisk the eggs, olive oil and sugar together until smooth. Add lemon juice and zest, milk and sour cream and whisk until smooth. Add the dry ingredients and whisk until fully combined and no lumps of flour remain.
Scrape the batter into the prepared pan and bake for 30-35 minutes, or until a cake tester inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes, then invert and remove from the pan and let cool completely on a wire baking rack.
While the cake cools, prepare the strawberries. Add strawberries to a medium bowl, then sprinkle with sugar. Let sit at room temperature for about 30 minutes, or until a light pink syrup begins to form.
Once the cake is cool, top with the lightly whipped cream and macerated berries and serve immediately.
I’ve had the bourbon shortbread cookies and they taste like a true “Old Fashion”.
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