Olive Oil Strawberry Shortcake with Balsamic Berries

by Alex Cogen
Olive Oil Strawberry Shortcake - Texas Hill Country Olive Co.

Strawberry desserts are one of our favorite summer treats. Nothing compares to fresh, cool strawberries on a hot day! Our favorite classic strawberry dessert? Strawberry shortcake!

But we make ours a little differently. We love an olive oil-based cake full of good quality, fresh ingredients. Specifically, our Sola Stella Extra Virgin Olive Oil adds that buttery flavor you love but is even better for you.

The macerated strawberries, enhanced with a touch of Strawberry Balsamic Vinegar and fresh lemon juice (or Lemonade Stand Balsamic Vinegar), create a perfect balance of sweet and tangy flavors. This mixture elevates the dessert, adding a vibrant, juicy burst of freshness to each bite of the shortcake.

Plus, olive oil whipped cream, made with the Texas olive oil of your choice, is the final touch on this life-changing dessert.

Olive Oil Strawberry Shortcake with Balsamic Berries


For the Shortcake:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Sola Stella Extra Virgin Olive Oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 large egg

For the Strawberries:

For the Whipped Cream:

  • Click here for the olive oil whipped cream recipe


Prepare the Strawberries:

  • In a large bowl, combine the sliced strawberries, granulated sugar, lemon juce, and strawberry balsamic vinegar. Mix well and let it sit for at least 30 minutes to macerate, allowing the strawberries to release their juices.

Make the Shortcake:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with a piece of parchment paper or use nonstick spray or olive oil to coat.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a separate medium bowl, prepare the wet ingredients. Mix the olive oil, milk, vanilla extract, and egg until well combined.
  • Pour the wet mix into the dry ingredients and stir until just combined. Do not overmix.
  • Drop the dough by spoonfuls onto the prepared pan to form 8-10 shortcakes.
  • Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown. Remove from the oven and let cool on a wire rack.

Whip the Cream:

Assemble the Shortcakes:

  • Option 1 (pictured below):
    • Slice each shortcake in half horizontally.
    • Add a spoonful of the strawberries and their juices on each shortcake to make the bottom layer.
    • Add a layer of the whipped cream over the strawberries.
    • Place the top half of the shortcake over the whipped cream.
  • Option 2 (main picture): 
    • For this option, all ingredients will go on top of the olive oil cake.
    • Add whipped cream to the top of the cake. Then add a layer of strawberries atop.

Garnish and Serve:

  • Add fresh mint, lemon zest, powdered sugar, or ice cream over the top of the stack if you'd like additional toppings.
  • Store remaining olive oil whipped cream in an airtight container.
  • Serve immediately and enjoy this delightful treat!
Olive Oil Strawberry Shortcake

Time to Enjoy!

We hope you love this strawberry shortcake recipe as much as we do! It's one of or favorite summer desserts, and a tried and true staple for any party and 4th of July celebration!

Want more delicious summery desserts? Try these recipes:

Click below to download a copy of the recipe (including the olive oil whipped cream recipe).

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