Olive Oil Strawberry Shortcake
Serves 8
15 mins prep
45 mins cook
60 mins total
A simple vanilla olive oil cake topped with unsweetened coconut whipped cream and seasonal strawberries, perfect for summer!
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1: Preheat oven to 350°F. 2: Combine olive oil, almond milk, honey, eggs, and vanilla in a large bowl and whisk well. 3: Fold in almond flour, baking soda, baking powder, and salt. 4: Transfer to a greased or parchment lined 9” round baking dish. 5: Bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean. 6: Allow cake to cool completely before removing from the cake pan. 7: Spread whipped cream in an even layer on top of the cake. 8: Decorate with strawberries before serving.
