Strawberry Pistachio Olive Oil Cake (Moist Olive Oil Cake with Fresh Strawberries & Pistachios)

Light, moist, and beautifully balanced, this Strawberry Pistachio Olive Oil Cake is the kind of spring dessert that feels both simple and elegant. The olive oil creates a tender crumb with subtle richness, while fresh strawberries add bursts of sweetness and pistachios bring a delicate crunch. It’s soft, fragrant, and perfectly suited for warmer days.

This strawberry pistachio cake fits right into your spring dessert lineup alongside recipes like Strawberry Shortcake, No-Bake Strawberry Cheesecake Cups, or even lighter pairings like Strawberry Spinach Salad. Whether served as a brunch cake, afternoon treat, or simple dessert, it delivers a fresh, bakery-style feel with minimal effort. If you’re looking for more ideas, explore my full strawberry dessert recipes collection.

Why You’ll Love This

• Moist, tender olive oil cake texture

• Fresh strawberries for natural sweetness

• Pistachios add crunch and flavor contrast

• Perfect for a spring brunch or dessert

• Slightly elevated but still easy to make

Recipe Card

Servings: 8 Prep Time: 15 minutes Cook Time: 40–45 minutes Total Time: 1 hour

Nutrition Information

(per serving)

• Calories: 380

• Protein: 6g

• Carbohydrates: 38g

• Fat: 23g

• Fiber: 2g

• Sugar: 22g

Ingredients

• 1½ cups all-purpose flour (180 g)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup sugar (150 g)

• 2 large eggs

• ½ cup olive oil (120 ml)

• ½ cup milk (120 ml)

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• 1 cup fresh strawberries, chopped (150 g)

• ½ cup shelled pistachios, roughly chopped (60 g)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) cake pan.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, whisk sugar and eggs until light and slightly fluffy.

4. Slowly whisk in olive oil, then add milk, vanilla, and lemon zest.

5. Stir the dry ingredients into the wet ingredients until just combined.

6. Gently fold in strawberries and pistachios.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool before slicing and serving.

Tips & Variations

• Use extra virgin olive oil for a richer flavor

• Add a light powdered sugar dusting for a bakery-style finish

• Swap strawberries for raspberries or cherries

• Add a simple lemon glaze for extra brightness

• Toast pistachios beforehand for a deeper flavor

Make-Ahead & Storage

Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. This cake also freezes well for up to 2 months—wrap tightly for best results.

FAQ

Does the cake taste like olive oil?

No, it adds moisture and richness without overpowering flavor.

Can I use frozen strawberries?

Fresh is best, but frozen can be used if thawed and drained well.

Can I make this dairy-free?

Yes, substitute milk with almond or oat milk.

Final Thoughts

This Strawberry Pistachio Olive Oil Cake is the perfect blend of simple and sophisticated. With its moist texture, fresh fruit, and subtle nuttiness, it’s a beautiful way to highlight spring flavors. Whether you’re serving it for brunch or dessert, it’s a recipe that feels special without being complicated.