Lemon Olive Oil Cake with Roasted Strawberries
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Lemon Olive Oil Cake with Roasted Strawberries
This Lemon Olive Oil Cake with Roasted Strawberries is light, tender, and bursting with bright citrus flavor. Made with olive oil instead of butter, fresh lemon, and juicy roasted strawberries, this elegant cake strikes the perfect balance between rustic simplicity and bakery-worthy sophistication. The olive oil creates an incredibly moist crumb while the roasted strawberries add natural sweetness and a rich, jammy finish that pairs beautifully with the vibrant lemon flavor. Dairy-free, Vegan, Gluten-free, Make Ahead, + Freeze-options!
When it comes to cake, I'm always looking for classic flavors that have a nice twist or edge to them and this Lemon Olive Oil Cake with Roasted Strawberries. While I'm a layered cake girlie, I truly have fallen in love with a simple 1-layer olive oil cake that feels spongy, soft, and just downright GOOD! This recipe is definitely a variation of my very first Olive Oil Cake which just has that traditional feel. But with the roasted strawberries? -- Truly next level! And if you're into the lemon-strawberry combo like I am, then you'll want to try this Strawberry Lemon Layer Cake, Strawberry Sweet Rolls with Lemon Cream Cheese Glaze, and Refreshing Strawberry Lemonade.
Perfect for spring gatherings, brunches, Mother's Day celebrations, Easter desserts, or everyday baking, this lemon olive oil cake is simple to make yet impressive enough for special occasions. Whether served with fresh berries, a dusting of powdered sugar, or enjoyed on its own, every bite is bright, fresh, and irresistibly delicious. Plus, it's easy to adapt with dairy-free and vegan-friendly options for a dessert everyone can enjoy.
What Is an Olive Oil Cake?
Olive oil cake is a simple, Mediterranean-inspired cake made with olive oil instead of butter. Unlike traditional butter cakes, olive oil cakes are known for their incredibly moist texture, tender crumb, and subtle richness.
Because olive oil remains liquid at room temperature, the cake stays soft and moist for days after baking.
Jump to:
- What Is an Olive Oil Cake?
- Why Olive Oil Works So Well with Lemon
- Is Olive Oil Cake Healthy?
- SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS LEMON OLIVE OIL CAKE!
- How to Make Lemon Olive Oil Cake with Roasted Strawberries
- Ingredients
- Fresh vs. Roasted Strawberries
- Why You'll Love This Recipe
- Why Roast Strawberries?
- Tips for the Best Lemon Olive Oil Cake
- Best Toppings for Lemon Olive Oil Cake
- Make-Ahead Tips for Lemon Olive Oil Cake
- For Parties and Entertaining
- Can I Freeze It?
- Common Q+As for Lemon Olive Oil Cake with Roasted Strawberries
- More Family Summer Favorite Recipes
- MADE OUR RECIPE(S)?
- Lemon Olive Oil Cake with Roasted Strawberries
Why Olive Oil Works So Well with Lemon
Lemon and olive oil are a classic Mediterranean pairing.
The fruity richness of olive oil enhances the bright acidity of lemon, creating a dessert that's flavorful without feeling overly sweet or heavy.
Is Olive Oil Cake Healthy?
While it's still a dessert, olive oil cake is often considered a more wholesome alternative to traditional butter cakes because it uses olive oil as its primary fat source.
Many people love olive oil cakes because they:
- Use simple ingredients
- Feel lighter than traditional cakes
- Pair beautifully with fresh fruit
- Can easily be adapted for dairy-free baking
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS LEMON OLIVE OIL CAKE!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially for Lemon Olive Oil Cake with Roasted Strawberries. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
How to Make Lemon Olive Oil Cake with Roasted Strawberries
Start by roasting the strawberries until soft, juicy, and slightly caramelized. While the strawberries cool, prepare the lemon olive oil cake batter by whisking together the wet and dry ingredients until smooth and well combined.
Pour the batter into your prepared cake pan and bake until golden and tender. Once cooled, top the cake with the roasted strawberries and their syrupy juices. Finish with a dusting of powdered sugar, fresh lemon zest, or a dollop of whipped cream, if desired.
Ingredients
Here's what you need to make this lemon olive oil cake batter + roasted strawberry topping:
- All-Purpose Flour. Provides the structure and tender crumb for the cake.
- Baking Powder. Helps the cake rise and creates a light, fluffy texture.
- Sea Salt. Balances the sweetness and enhances the lemon flavor.
- Sugar. You'll need both organic cane sugar and brown sugar. Adds sweetness while helping create a soft, moist crumb.
- Extra Virgin Olive Oil. The star ingredient that gives the cake its signature richness and incredibly moist texture.
- Eggs. Add structure, richness, and stability. For a vegan version, simply omit the eggs and use your preferred egg substitute if desired.
- Fresh Lemon Juice. Adds bright, fresh citrus flavor throughout the cake.
- Lemon Zest. Provides concentrated lemon flavor and aroma.
- Vanilla Extract. Rounds out the citrus notes and adds warmth.
- Milk or Vegan Buttermilk. Creates moisture and tenderness while helping the cake stay soft.
- Fresh Strawberries. Sweet, juicy berries that become jammy and intensely flavorful when roasted.
- Sugar. Enhances the strawberries' natural sweetness and helps create a syrupy texture.
- Optional Lemon Juice. Adds brightness and complements the lemon cake beautifully.
Fresh vs. Roasted Strawberries
Fresh Strawberries
- Bright and juicy
- Slightly tart
- Firmer texture
Roasted Strawberries
- Sweeter and more concentrated
- Soft and jammy
- Richer, deeper flavor
Why You'll Love This Recipe
- Bright, fresh lemon flavor in every bite
- Moist, tender cake thanks to olive oil
- Roasted strawberries add natural sweetness and elegance
- Perfect for spring and summer entertaining
- Great for brunches, showers, Easter, and Mother's Day
- Simple ingredients with bakery-quality results
- Naturally dairy-free adaptable
- Easy to make vegan-friendly
- Beautiful enough for special occasions
- Tastes even better the next day
Why Roast Strawberries?
While fresh strawberries are delicious on their own, roasting them transforms their flavor completely.
As strawberries roast, their natural sugars begin to caramelize, creating a deeper, sweeter, almost jam-like flavor. The berries become softer, richer, and more concentrated, making them the perfect complement to the bright citrus notes in this cake.
Benefits of Roasting Strawberries
- Intensifies their natural sweetness
- Creates a rich, syrupy texture
- Enhances strawberry flavor
- Adds a gourmet touch
- Reduces excess moisture compared to fresh berries
Tips for the Best Lemon Olive Oil Cake
Use Fresh Lemons
Fresh lemon juice and zest make a huge difference in flavor.
Bottled lemon juice simply can't match the brightness and aroma of fresh lemons.
Choose a Good Quality Olive Oil
Since olive oil is the star ingredient, use one you enjoy the taste of.
Look for:
- Mild extra virgin olive oil
- Fruity olive oil
- Smooth olive oil
Avoid heavily peppery or bitter oils, which can overpower the cake.
Use Room Temperature Ingredients
If using eggs and milk, allow them to come to room temperature before mixing.
This helps create a smoother batter and more even bake.
Don't Skip Roasting the Strawberries
Roasting concentrates the flavor and creates a delicious syrup that soaks beautifully into the cake.
This simple step takes the dessert from good to bakery-worthy.
Measure Flour Correctly
Too much flour can lead to a dry or dense cake.
For best results:
- Spoon flour into the measuring cup
- Level with a knife
- Avoid packing it down
Don't Over-bake
Bake just until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Over-baking is the quickest way to lose that signature moist olive oil cake texture.
Add Extra Lemon Zest for More Flavor
Love a bold lemon dessert?
Add extra zest to:
- The batter
- The roasted strawberries
- The finished cake
The zest provides the most concentrated lemon flavor.
Let the Cake Cool Before Topping
Allow the cake to cool completely before adding the strawberries.
This helps the strawberries stay beautifully on top instead of sinking into the cake.
Best Toppings for Lemon Olive Oil Cake
One of the best things about a lemon olive oil cake is how versatile it is. Whether you're serving it for brunch, a spring gathering, Mother's Day, or a simple weeknight dessert, the right topping can take it from simple to stunning.
Roasted Strawberries. The sweet, jammy roasted strawberries are the star of this recipe. Their rich flavor perfectly balances the bright citrus notes of the cake.
Fresh Lemon Zest. A sprinkle of fresh lemon zest adds:
- Extra citrus flavor
- Beautiful color
- Fresh aroma
Powdered Sugar. Simple, elegant, and timeless. Perfect if you want the strawberries and cake flavors to shine.
Whipped Cream. Light, creamy, and delicious.
Try:
- Homemade whipped cream
- Vanilla whipped cream
- Coconut whipped cream (dairy-free)
Vanilla Ice Cream. The warm strawberries and cool vanilla ice cream create an incredible contrast. Perfect for entertaining.
Fresh Strawberries. Layer fresh berries on top for extra texture and color. Especially beautiful during spring and summer.
Fresh Mint. Adds a bright, refreshing finish. Great for brunches and special occasions.
Honey or Maple Drizzle. A light drizzle adds extra sweetness and a beautiful presentation.
Toasted Coconut Flakes. Perfect for a dairy-free variation. Adds crunch and subtle sweetness.
Toasted Pistachios or Almonds. A Mediterranean-inspired topping that pairs beautifully with olive oil and lemon. Adds texture, crunch, and elegance.
Make-Ahead Tips for Lemon Olive Oil Cake
One of the best things about olive oil cakes is that they often taste even better the next day. As the cake rests, the lemon flavor deepens and the crumb becomes even more moist and tender.
Make the Cake 1–2 Days Ahead
You can bake the cake up to 2 days in advance and store it tightly covered at room temperature.
This is actually my preferred method because the flavors have time to develop.
Roast the Strawberries Ahead of Time
The roasted strawberries can be prepared 1–3 days ahead and stored in an airtight container in the refrigerator.
Before serving:
- Bring them to room temperature or
- Gently warm them for a few minutes
The strawberries become even more jammy and flavorful after resting.
For Parties and Entertaining
If you're serving this cake for:
- Easter
- Mother's Day
- Bridal showers
- Brunch gatherings
- Spring celebrations
I recommend:
Day Before
- Bake the cake
- Roast the strawberries
Day Of
- Assemble
- Add toppings
- Serve
Can I Freeze It?
Yes!
To freeze:
- Allow the cake to cool completely.
- Wrap tightly in plastic wrap.
- Wrap again in foil or place in a freezer-safe container.
Freeze for up to 2 months.
For best results, freeze the cake without the strawberry topping and add the roasted strawberries after thawing.
Common Q+As for Lemon Olive Oil Cake with Roasted Strawberries
Olive oil cake is a moist, tender cake made with olive oil instead of butter. It's known for its soft crumb, rich flavor, and ability to stay moist longer than many traditional cakes.
Not strongly. A good-quality mild olive oil adds subtle richness and depth without overpowering the lemon flavor. Most people simply notice how moist and tender the cake is.
Yes, but roasting the strawberries intensifies their sweetness and creates a delicious syrup that complements the cake beautifully.
Absolutely.
Simply:
Thaw completely
Drain excess liquid
Roast as directed
Yes! Use plant-based milk to create the buttermilk and choose dairy-free toppings if desired. The cake itself adapts beautifully to dairy-free baking.
Yes.
To make it vegan:
Omit the eggs and use your preferred egg replacement
Use plant-based milk for the buttermilk
Choose dairy-free toppings
Not as written, but you can substitute a quality 1:1 gluten-free flour blend designed for baking.
A mild extra virgin olive oil works best.
Look for:
Fruity flavor
Smooth finish
Minimal bitterness
Avoid strongly peppery olive oils.
This can happen if:
Too much flour was added
The batter was over-mixed
The cake was over-baked
Measure carefully and mix only until combined.
Yes! In fact, olive oil cakes often taste even better the next day as the flavors continue to develop.
Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Yes.
Wrap tightly in plastic wrap
Store in a freezer-safe container
Freeze for up to 2 months:
For best results, freeze the cake before adding the strawberries.
This cake pairs beautifully with:
Tea
Coffee
Espresso drinks
Fresh berries
Whipped cream
Vanilla ice cream
Lemon adds brightness and acidity while olive oil contributes richness and moisture. Together they create a balanced dessert that's fresh, flavorful, and not overly sweet.
More Family Summer Favorite Recipes
If you thoroughly enjoyed this Lemon Olive Oil Cake with Roasted Strawberries recipe, don't forget to add these bright, fresh tasting recipes to your "must-make" list:
- Iced Maple Turmeric Latte
- Southern Peach Cobbler Cinnamon Rolls
- Chicken Bacon Ranch Chopped Kale Salad
- Southern Peach Cobbler Cheesecake
- Best Creamy Seafood Pasta Salad
- Blueberry Dump Cake
- Easy Bruschetta Pasta
- Insanely Good Strawberry Milkshake
- Creamy Weeknight Alfredo Pasta
- Refreshing Homemade Lemonade
- Homemade Pico de Gallo
- Southern Strawberry Dump Cake
- BBQ Braised Rib Street Tacos
- Strawberry Shortcake Bundt Cake
- Hubby’s Favorite Oven-Baked BBQ Ribs
- Grapefruit Aperol Spritz Mocktail
For more Summer Recipes, visit my Summer Archives!
MADE OUR RECIPE(S)?
If you tried my Lemon Olive Oil Cake with Roasted Strawberries Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Lemon Olive Oil Cake with Roasted Strawberries
Ingredients
CAKE:
- 1 cup Extra virgin olive oil
- 2 cups organic all-purpose flour
- 1 cup organic cane sugar
- ¾ cup organic brown sugar
- 1 ½ tsps baking powder
- ½ teaspoon sea salt
- 3 large organic eggs, at room temp.
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 lemon, freshly-squeezed
- 1 teaspoon lemon zest
- 1 cup Buttermilk (You'll need 1 cup of heavy cream + 1 tablespoon lemon juice mixed together; If using plant-based milk, you only need ½ cup + 1 tablespoon lemon juice)
ROASTED STRAWBERRIES:
- 2 cups fresh strawberries, stems removed + sliced
- 2 Tbsps Extra virgin olive oil
- 1 tablespoon organic brown sugar
- ½ teaspoon ground cinnamon
TOPPING (OPTIONAL):
- Powdered sugar, sifted
Instructions
TO MAKE THE CAKE:
- Begin by preheating the oven to 350 degrees Fahrenheit. Lightly grease (w/ olive oil or spray) and line the bottom with parchment round paper of a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, lemon zest, and sea salt until combined. Set aside.
- In a bowl, add the olive oil and sugars, beating them together using a hand-mixer (on high-speed), until wet and combined, about 2-3 minutes.
- Reduce the speed and add in the eggs (one at a time), vanilla, buttermilk, and the lemon juice followed by the dry ingredients, mixing everything together until well combined and smooth, about 1-2 minutes. NOTE: DO NOT over-mix!
- Pour batter into prepared pan, spreading everything around for a perfect evenness.
- Bake for 30-35 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
TO MAKE THE ROASTED STRAWBERRIES:
- Add the sliced strawberries onto a baking sheet lined with parchment (in a single layer) and drizzle with olive oil and sprinkle with brown sugar and cinnamon. Bake for 10-15 minutes or until strawberries are wilted and somewhat caramelized, and the juices are bubbling. Remove from oven and let it cool completely.
REMOVE CAKE + LET COOL:
- Once done, remove the cake from the oven and let cool for about 10-15 minutes before carefully lifting it from the pan and unto a serving platter or plate.
- Top with roasted strawberries and sifted powdered sugar, if desired.
- Slice and serve with a bit of ice cream or whipped cream for an extra treat!
- Bon Appetit!
Tips & Tricks
- STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
- DAIRY BUTTERMILK: Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens. For the dairy-free buttermilk, mix together your plant-based milk (only ½ cup is needed) with the lemon juice.
- VEGAN + OTHER OPTIONS: See FAQ section!
Nutrition
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this sounds and looks incredible! craving these flavors right now. thank you for sharing!
Hi Caitlin! Absolutely! It's SO good! I hope that you love it! 🙂