Olive Oil Cake with Strawberries and Chantilly Cream

By Flamingo Estate

February 11, 2026

Flamingo Estate

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

FOR THE CAKE

Eggs3 large

Granulated Sugar3/4 cup

Flamingo Estate Extra Virgin Olive Oil1/2 cup

Whole Milk1/2 cup

Vanilla Bean Paste1/2 tsp

All-Purpose Flour1 1/2 cups, and more for dusting

Baking Powder1 1/2 tsp

Kosher Salt1/2 tsp

FOR THE CHANTILLY CREAM

Heavy Whipping Cream1 cup, (chilled)

Powdered Sugar2 Tbsp, sifted

Vanilla Paste1 tsp

TO SERVE

Strawberries fresh and preserves

Steps

For Chantilly Cream
In a chilled stand mixer bowl fitted with the whisk attachment combine the heavy whipping cream, powdered sugar, and vanilla paste and whip until medium to stiff peaks form.
Transfer to a container and refrigerate until ready to use.
For the Cake
Preheat the oven to 350°F.
Oil and flour an 8 inch round cake pan; line bottom of pan with parchment paper.
In the bowl of a stand mixer, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined.
Reduce mixer speed to low. Beat in vanilla paste.
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl.
Pour batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 30 to 33 minutes. Let cool in the pan for 5 minutes.
Remove from pan, and let cool completely on a wire rack. Just before serving, brush with olive oil and top each slice with strawberry preserves, fresh strawberries and a dollop of chantilly cream.