Olive Oil Strawberry Shortcake
3/4 cup Ayvalik Extra Virgin Olive Oil
1 1/2 cups granulated sugar
1/2 cup milk
1 tablespoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
2 cups flour
2 teaspoons baking powder
1/2 teaspoon Fleur de Sel
pinch of cinnamon
1 pint fresh strawberries, sliced
2 tablespoons granulated sugar
2 tablespoons Citrus Mint or Bianco White Balsamic Vinegar
Preheat oven to 350°F. In a large bowl or electric mixer whisk together the wet ingredients (EVOO, sugar, eggs, milk, vanilla, lemon zest, and juice) until blended and smooth. Sift the dry ingredients into the wet mix (flour, baking powder, salt, and cinnamon. Using a rubber spatula, stir to combine (do not over-mix the batter).
Pour batter into a greased or parchment-lined loaf pan and bake at 350F for 60-65 minutes or until the cake is completely cooked through. Remove from the oven and let cool.
While the cake is cooking, toss strawberries with sugar and vinegar. Keep refrigerated until ready to assemble the cakes.
Slice cakes and top with strawberries whipped cream and mint before serving.