This strawberry olive oil snack cake is soft, light, and not overly sweet  the perfect spring dessert. I used Filippo Berio Extra Light Tasting Olive Oil as an easy swap for butter, and it gave the cake the most moist, tender texture.

Ingredients:

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Dry Ingredients

•   1 1/2 Cup All-Purpose Flour
•   1 Tsp Baking Powder
•   1/2 Tsp Baking Soda 
•   1/2 Tsp Salt

Wet Ingredients

•   3/4 Cup Granulated Sugar
•   2 Large Eggs
•   1/2 Cup Filippo Berio Extra Light Tasting Olive Oil
•   1/2 Cup Whole Milk (You can also use Buttermilk)
•   1 Tsp Vanilla Extract
•   1 Lemon (Zest)

Strawberry Glaze

•   1 Cup Powdered Sugar
•   2 Tbsp Strawberry Puree
•   1-2 Tbsp Milk
•   1/2 Tsp Lemon Juice

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Preheat oven to 350°F and grease an 8-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together sugar and eggs until smooth. Slowly whisk in olive oil. Add milk, vanilla, and lemon zest.
4. Fold dry ingredients into wet ingredients until just combined.
5. Gently fold in strawberries.
6. Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
7. Let cool completely before glazing.
8. Whisk glaze ingredients together until smooth and pour over cake. Top with fresh strawberries and lemon zest if desired.

Notes

• Don’t overmix the batter.
• Pat strawberries dry before adding to the batter.
• The glaze should be thick enough to slowly drip down the cake.