Mixed Berry Olive Oil Shortcake Cake
Savor the essence of summer with this Mixed Berry Olive Oil Shortcake Cake. This single-layered delight features a tender shortcake infused with the richness of olive oil. Topped with a luxurious layer of vanilla bean whipped cream and finished with a vibrant mixed berry compote, it's a harmonious blend of flavors and textures that promises to elevate any occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
All-purpose flour
Baking powder
Salt
Salted butter
Egg whites
Milk of choice
Olive oil
Heavy whipping cream
Powdered sugar
Vanilla bean paste or extract
Frozen berries
Maple syrup
Tips for making a Mixed Berry Olive Oil Shortcake Cake:
Quality Ingredients: Use a high-quality olive oil for the shortcake to enhance the flavors of the cake.
Proper Mixing: When making the shortcake batter, be careful not to over-mix. Mix until just combined to avoid a tough texture.
Even Baking: Ensure the shortcake bakes evenly by spreading the batter evenly in the pan and rotating the pan halfway through baking if necessary.
Cooling Time: Allow the shortcake to cool completely before assembling the cake. This prevents the whipped cream from melting.
Chill Whipped Cream: Chill the whipped cream and mixing bowl in the refrigerator before whipping. This helps it whip up faster and to stiff peaks.
Layering: Spread the whipped cream evenly over the cooled shortcake layer, ensuring it reaches the edges. This creates a smooth base for the berry compote.
Balanced Flavors: Adjust the sweetness of the berry compote to balance the flavors of the cake. Taste and add more maple syrup as needed. Feel free to add a touch of lemon juice to balance the sweetness, if desired.
Garnish Creatively: Before serving, garnish the cake with the mixed berry compote for an attractive presentation,
How to store a Mixed Berry Olive Oil Shortcake Cake:
Refrigeration: Store the assembled cake in an airtight container in the refrigerator. This will help preserve the freshness of the whipped cream and berry compote. Ensure the cake is covered to prevent it from drying out. It's important to remember that once the compote is served over the cake, the leftovers don't keep well for very long. I recommend only doing this if the whole cake is being served and eaten in one sitting!
Individual Slices: If you have leftover slices, wrap each slice tightly in plastic wrap or aluminum foil. Place them in a resealable plastic bag or airtight container before refrigerating. This helps maintain the cake's moisture and prevents it from absorbing odors from the fridge.
Freezing: While this cake is best enjoyed fresh, you can freeze individual slices for longer storage. Wrap each slice tightly in plastic wrap and then aluminum foil to prevent freezer burn. Place the wrapped slices in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator before serving.
Separate Components: If you anticipate storing the cake for an extended period or want to maintain the integrity of each component, consider storing them separately. Keep the shortcake, whipped cream, and berry compote in separate airtight containers in the refrigerator. Assemble the cake just before serving for the best texture and flavor.
Best Consumed Fresh: While the cake can be stored for a short period, it's best enjoyed fresh when the flavors and textures are at their peak. Aim to consume it within 2-3 days for optimal taste and quality.
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Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this mixed berry olive oil shortcake cake. Happy baking!
