pistachio olive oil strawberry cake
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5 from 13 votes

Pistachio olive oil cake

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Vy Tran

Ingredients

Yogurt frosting

  • 2 pints organic strawberries, hulled and sliced
  • 1 1/2 cups organic heavy cream
  • 3/4 cup Greek yogurt
  • 2 tbsps honey
  • remaining whole strawberries for garnish
  • 2 tbsps pistachios, whole strawberries for garnish

Instructions

  • Preheat the oven to 350 degrees F. Grease tree 6 inch cake pans with olive oil and line with the bottom with parchment paper.
  • In a mixing bowl, whisk together the flours, baking powder, and baking soda then set aside.
  • In a stand mixer fitted with the whisk attachment, beat the eggs, olive oil, yogurt, honey, and lemon zest on low speed until well combined. 
  • Add the dry ingredients into the yogurt mixture.
  • Divide the cake mixture between the pans and level out the top with an offset spatula.
  • Bake the cakes in the middle rack in the oven for 30 minutes until golden on top and a skewer inserted in the center comes out clean. Allow the cakes to cool in the pan for an hour.
  • While the cakes are cooling, make the yogurt frosting.
  • Whip the heavy cream with honey until soft peaks form. Gently fold in the yogurt until well combined. Refrigerate the frosting for 30 minutes to firm up.
  • Hull two thirds of the strawberries and slice them lengthwise if they are big.  
  • If the cakes are uneven, trim the tops so you have a nice flat surface to decorate. 
  • Place one cake layer on a serving plate and spread ½ cup of yogurt on top. Arrange the strawberries over the cream. Repeat with the next layer. 
  • Place one cake layer on a serving plate and spread ½ cup of yogurt on top. Arrange the strawberries over the cream. Repeat with the next layer. 
  • Place the third layer on top cut side down.
  • Cover the entire cake with a thin layer of frosting to seal the crumbs and refrigerate for 20 minutes.
  • Spread the remaining frosting all over the cake with an offset spatula.
  • Add a thin layer of chopped pistachios near the bottom and garnish the top with whole strawberries.