Strawberry Lemon Olive Oil Cake

A round cake with smooth white frosting, topped with swirls of whipped cream, fresh lemon slices, and halved strawberries, displayed on a glass cake stand in natural light.

5 from 1 vote

Strawberry Lemon Olive Oil Cake

This strawberry lemon olive oil cake is made using a lemon olive oil cake base, strawberry compote, lemon curd, lemon simple syrup, and the BEST ultra-light & airy cream cheese frosting. The cake is bursting with flavor, indulgent yet light, tart and sweet.

Prep Time45

Cook Time25

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cake, olive oil, Olive oil cake

Servings:

Ingredients

Cake Ingredients:

2½ cups 312g all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
1 cup 200g granulated sugar
Zest of 2 lemons
¾ cup 180ml extra virgin olive oil
3 large eggs
⅓ cup 80g plain skyr
⅔ cup 160ml whole milk
¼ cup 60ml fresh lemon juice
2 tsp vanilla extract

Strawberry Compote

1 lb 450g strawberries, hulled and halved
2 –3 tbsp sugar to taste
1 tsp lemon juice

Lemon Curd

½ cup fresh lemon juice
Zest of 1 lemon
½ cup 100g sugar
3 large egg yolks
1/2 tsp cornstarch
4 tbsp 60g unsalted butter, cut into cubes
Pinch of salt

Lemon Syrup (optional but amazing):

¼ cup 60ml fresh lemon juice
¼ cup 50g sugar

Airy Cream Cheese Frosting

16 oz 450g cream cheese, softened
½ cup 120g plain skyr
1/2 cup - 1 cup powdered sugar to taste
2 tsp vanilla extract
1 cup cold heavy cream

Instructions

Cake Instructions:

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, rub lemon zest into sugar with fingers until fragrant. Whisk in olive oil, then eggs one at a time.
Add skyr, milk, lemon juice, and vanilla. Whisk until smooth.
Add dry ingredients and fold until just combined. Don’t overmix.
Divide into pans and bake 30–35 min, until a toothpick comes out clean.
Cool 10 minutes in pans, then transfer to wire racks. Cool completely before slicing.

Strawberry Compote Instructions:

Combine in saucepan over medium heat.
Cook 10–15 minutes until soft and syrupy.
Cool completely. (It’ll thicken more as it cools.) Refridgerate until ready to use.

Lemon Curd Instructions:

Whisk juice, zest, sugar, yolks, cornstarch and salt in a small pot.
Cook over a low heat, stirring constantly, until thickened (about 5–7 min).
Remove from heat, stir in butter until melted.
Strain through fine mesh sieve if needed. Chill until thick. Refridgerate until ready to use.

Lemon Syrup Intructions:

Combine the lemon juice and sugar in small pot over medium heat. Stir until sugar is dissolved, about 2-3 minutes. Allow to cool and refridgerate until ready.

Frosting Instructions:

Whip heavy cream until you have stiff peaks, set aside.
In another bowl, beat cream cheese and powdered sugar until smooth. Add skyr and vanilla, beat until creamy.
Gently fold the whipped cream into the frosting. Refridgerate until ready to use, letting sit out 10 minutes prior to soften.

Assembly

Optional: Slice both cakes in half horizontally to make 4 layers.
On the first cake layer, brush on the lemon simply syrup then spread a thin layer of lemon curd, then a few spoonfuls of strawberry compote.
Repeat: cake → simply syrup → lemon curd → strawberry → cake.
Frost the sides and top with the skyr cream cheese frosting.
Decorate with fresh strawberries, lemon wedges, or edible flowers.

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