5 from 11 votes
pistachio olive oil strawberry cake
Pistachio olive oil cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.

Course: Dessert
Cuisine: American
Keyword: cake, olive oil cake, pistachio cake
Servings: 8 servings
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
  1. Preheat the oven to 350 degrees F. Grease tree 6 inch cake pans with olive oil and line with the bottom with parchment paper.

  2. In a mixing bowl, whisk together the flours, baking powder, and baking soda then set aside.

  3. 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. 

  4. Add the dry ingredients into the yogurt mixture.

  5. Divide the cake mixture between the pans and level out the top with an offset spatula.

  6. 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.

  7. While the cakes are cooling, make the yogurt frosting.

  8. 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.

  9. Hull two thirds of the strawberries and slice them lengthwise if they are big.  

  10. If the cakes are uneven, trim the tops so you have a nice flat surface to decorate. 

  11. 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. 

  12. 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. 

  13. Place the third layer on top cut side down.

  14. Cover the entire cake with a thin layer of frosting to seal the crumbs and refrigerate for 20 minutes.

  15. Spread the remaining frosting all over the cake with an offset spatula.

  16. Add a thin layer of chopped pistachios near the bottom and garnish the top with whole strawberries.