Go Back
–+ servings
Strawberry shortcake loaf on a white plate with fresh strawberries and whipped cream on top with the rest of the loaf in the background.

Strawberry Shortcake Loaf with Olive Oil and Roasted Strawberries

Beth Lee
Strawberry Shortcake Loaf made with olive oil and roasted strawberries is a show stopper, yet it comes together so easily, without even a stand mixer for the cake. With a texture somewhere between a tender layer cake and a buttery biscuit, this olive oil-based quick bread serves as a hearty base for roasted and fresh strawberries and an orange-scented fresh whipped cream.
4.73 from 22 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Ingredients
  

Roasted Strawberries:

  • 2 pints of strawberries approx. 24 oz cut in small bite-size pieces
  • scant ¼ cup balsamic vinegar I used a sweet berry balsamic but regular will work
  • 1 tablespoon sugar

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cup sugar
  • 1 teaspoon orange zest
  • 6 tablespoons extra virgin olive oil
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange liqueur I use 43 from Spain but other orange liqueurs will work
  • ½ cup roasted strawberries a generous ½ cup will work if you like your cake extra moist

Whipped Cream:

  • 2 cups heavy whipping cream
  • 2-3 tablespoons powdered sugar to your taste
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons orange liqueur
  • 1 teaspoon orange zest optional

For serving:

  • Fresh sliced strawberries if serving the whole cake – slice at least 1 pint of strawberries
  • Optional – sprigs of mint for serving

Instructions
 

Roasted Strawberries:

  • Preheat oven to 400℉ and place the cut strawberries on a parchment-lined baking sheet.
  • Combine the balsamic vinegar and sugar and then pour on strawberries and toss to coat evenly.
  • Place baking sheet in the oven. The strawberries will be done in about 15 minutes but start checking at about 12 minutes. If they are bubbling and just starting to break down, they are ready. You want them to start caramelizing and softening up but not fall apart. Go by sight, not just by time.
  • Will yield about 1.5 cups of roasted strawberries with some syrupy juice. Can be made up to a day ahead of time. Refrigerate until use.

Cake:

  • Preheat the oven to 350℉. Grease and flour your 8-inch or 9-inch loaf pan. Even if it is non-stick, using a piece of parchment overhanging on each side is a nice extra layer of security that it will come out easily.
  • Place dry ingredients in a small bowl, whisk together and set aside.
  • Unless you are using orange-flavored olive oil, place the sugar in the medium-sized bowl first, along with the orange zest and using your hands, incorporate the zest with the sugar.
  • In the medium-sized bowl with the sugar and zest, add in the eggs and olive oil and beat vigorously. Then add the buttermilk, vanilla, and liqueur and whisk until incorporated again.
  • Add the dry ingredients about ⅓ at a time just until incorporated. I used a whisk to start, then a wooden spoon to finish.
  • Spoon about ½ of the batter into your prepared loaf pan. Measure out a generous ½ cup of your roasted strawberries and spoon about half of those on top of the batter. Then spoon most of the batter over that layer, Then the rest of the strawberries, then the final bit of batter over those. The second layer of strawberries does not need to be covered completely.
  • Take a chopstick and make a figure 8 type of pattern in the batter moving down the pan – probably will take about 3 strokes. This movement will “marble-ize” the added strawberries into the batter. It's ok to repeat this process one more time but don’t overdue do it or it will not have the marble look.
  • Bake at 350℉ for 40 – 45 min. The cake will brown up nicely. Use a toothpick or longer wooden skewer to test doneness or just touch the middle. When it is nearly firm to the touch, it is done. Let the cake cool in the pan, then remove to a cutting board or serving platter. Note that if you use the 8-inch loaf pan vs. the 9-inch, the height of the batter may result in slightly longer cooking time, so use your visual and sensory cues to know when it is done.

Whipped Cream:

  • While the cake is cooking, make whipped cream either using a stand mixer fitted with the whisk attachment or whip by hand with a large whisk. Add all ingredients - whipping cream, vanilla, liqueur, powdered sugar, and optional orange zest to the bowl and beat until stiff peaks (or to your liking) but pay attention, if you whip too far, you could end up with butter!

Serve:

  • To serve the cake, place a slice on a plate, spoon on some roasted strawberries, then a dollop of whipped cream, then fresh strawberries, a sprig of mint and enjoy.

Notes

  1. Make the roasted strawberries ahead of time. They will last in the refrigerator for several days.
  2. No time to make the roasted strawberries? This shortcake loaf is still terrific as a strawberry shortcake base. Just add fresh strawberries and whipped cream. But I'm urging you to try roasting strawberries - you'll be glad you did!
  3. I used a fancy pan with an orange pattern in it in some of the photos above, BUT - a plain loaf pan is fine. Do not purchase a special pan - your 8- or 9-inch loaf pan will work great. If it's an 8-inch and the batter is a bit deeper, it may take an extra couple minutes vs the 9-inch size. Use the cues in the recipe instructions to figure out when your loaf is done baking.

Nutrition

Calories: 320kcalCarbohydrates: 39gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 82mgSodium: 231mgPotassium: 263mgFiber: 2gSugar: 19gVitamin A: 650IUVitamin C: 46.6mgCalcium: 86mgIron: 1.5mg
Keyword shortcake, strawberry, strawberryshortcake
Tried this recipe?Let us know how it was!