Strawberry Shortcake with Olive Oil Cake

This is my take on a strawberry shortcake. To me this is all about those childhood memories of cake, strawberries and whipped cream. As a child I don’t know anything much better than that for dessert. This is basically the same thing but an adult version with a few more details to make the dessert that much better. I added creme anglaise which is good on anything, along with harry berries strawberry sorbet. If you don’t know about harry berries strawberries, they are famous out on the west coast for being the sweetest strawberries you have ever tasted. Have your wallet prepared though because one pound of strawberries could cost around $20. I’m not going to debate whether they are worth it or not, I will simply say they are one of the best strawberries you will ever eat. With the sugar content in the strawberries being so high you can only imagine how much better that makes the sorbet and overall dessert. Here is my version of strawberry shortcake, I hope you enjoy it!

Olive Oil Cake (Adapted from Bouchon Bakery)

2 cups of flour

1 1/4 tsp of baking powder

1 1/4 tsp of salt 

2 tbsp of orange zest

3 tbsp of amaretto

1 tbsp of vanilla

2 eggs

1 1/2 cups plus 1 tbsp of sugar

3/4 cup of milk

2/3 cup plus 2 tbsp of olive oil

Creme Anglaise

1/2 cup whole milk

1/2 cup whipping cream

1 2-inch piece vanilla bean, split or a 1 tbsp of vanilla paste

3 large egg yolks

1/4 cup of sugar

Strawberry Sorbet

2 cups of sugar

2 1/2 cup of water

4 cups of whole strawberries 

1 large lemon juiced

1 tsp of vanilla

Whipped Cream

1/2 cup of cream

4 tbsp of powdered sugar

2 tsp of vanilla paste

2 cups of sliced strawberries

How to make strawberry sorbet,

Place water and sugar in a pot.  Bring to a boil and cook for 2 minutes.  Then cool slightly and place in a blender with the 4 cups of whole strawberries.  Puree until smooth, and the lemon juice, then chill until completely cold.  Place in your ice cream maker according to their instructions.  Place  in an airtight container and place in the freezer 

For the Olive Oil Cake,  Preheat 350 degrees

Sift dry ingredients together into a bowl.  Place eggs and sugar in a stand mixer and mix with a whisk for 4 minutes.  Then mix oil, milk, amaretto, vanilla, and zest together.  Then alternate 1/3 dry ingredients and 1/3 wet ingredients into the egg mixture.  Continue that process until all is well incorporated.  Then spray a rectangular half sheet baking pan with non-stick spray and pour in the cake batter.  Place in the oven and bake for 25-30 minutes or until a cake tester comes out clean.  Take out and let it cool to room temperature.  Here you can cut out any shape of cake you want, round, square, etc…

For the Anglaise
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.  Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

For the whipped cream

Simply place cream in a stand mixer and whisk on medium speed for 2 minutes. Then add powdered sugar and whip until thick, light, and holds shape.  Place in a container and set aside.

To Finish,

Add a spoonful of cream anglaise down on each plate. Then add a slice of olive oil cake. Add sliced strawberries on top of the cake. Add a spoonful of the whipped cream and top with strawberry sorbet. Serve and enjoy!

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