Mixed Berry Olive Oil Shortcake Cake: A Fresh and Elegant Dessert

This Mixed Berry Olive Oil Shortcake Cake is a delightful twist on the traditional shortcake. Featuring a tender olive oil-infused cake base, it’s topped with a luxurious vanilla bean whipped cream and a vibrant mixed berry compote. The combination of flavors and textures creates a sophisticated and refreshing dessert that’s perfect for any occasion.

Why You’ll Love This: The olive oil in the cake adds a subtle depth and richness that pairs beautifully with the sweetness of the berries and the creamy vanilla whipped topping. The mixed berry compote brings a fresh, fruity brightness that complements the moist, tender cake. This dessert is not only delicious but also visually stunning, making it a great choice for impressing guests.

Perfect Occasion: Ideal for summer gatherings, brunches, or as a light dessert after a hearty meal. It’s perfect for holiday celebrations, special occasions, or simply when you want to treat yourself to something delightful and elegant. Serve it at your next garden party or as a beautiful finish to a family dinner.

Decoration Tips:

1. Garnish with fresh mint leaves for a pop of color and a hint of freshness.
2. Sprinkle some extra powdered sugar over the top for a classic look.
3. Add a few whole berries on top of the whipped cream for an eye-catching presentation.
4. Serve on a decorative cake stand to elevate the presentation and make it the centerpiece of your dessert table.

Ingredients:

• Olive Oil Shortcake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup salted butter, room temperature
  • 3/4 cup granulated sugar
  • 3 egg whites, lightly beaten
  • 3/4 cup milk of choice
  • 3 tbsp olive oil
• Vanilla Bean Whipped Cream:
  • 1 cup heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste or extract
• Mixed Berry Compote:
  • 16 oz frozen mixed berries
  • 1/4 cup maple syrup

Instructions:

1. Prepare the Mixed Berry Compote:
   • Combine frozen berries and maple syrup in a saucepan over medium heat. Bring to a boil, then reduce to a simmer. Simmer for ~10 minutes until the berries are soft.
   • Remove from heat, let cool, and chill in the fridge until ready to use.
2. Make the Cake:
   • Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Set aside.
   • In a large bowl, sift together the flour, baking powder, and salt. Set aside.
   • In another large bowl, beat the butter until smooth and creamy. Add the sugar and beat on high for ~2-3 minutes until light and fluffy.
   • Gradually add the lightly beaten egg whites with the mixer on low.
   • Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix until just combined.
   • Fold in the olive oil and gently mix until smooth.
   • Pour the batter into the prepared pan and bake for 22-25 minutes, until the edges are lightly golden.
   • Allow to cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.
3. Make the Vanilla Bean Whipped Cream:
   • In a medium bowl, whip together the heavy cream, powdered sugar, and vanilla bean paste/extract until stiff peaks form.
4. Assemble the Cake:
   • Once the cake is completely cooled, spread the whipped cream on top, reaching the edges.
   • Just before serving, spoon some of the berry compote on top and serve the rest on the side.

Enjoy this Mixed Berry Olive Oil Shortcake Cake, a perfect blend of fresh berries, rich olive oil cake, and creamy vanilla whipped cream for a delightful dessert experience!