Strawberry Pistachio Olive Oil Cake (Moist, Fresh & Bakery-Style)

Light, moist, and beautifully balanced, this Strawberry Pistachio Olive Oil Cake combines fresh strawberries, rich olive oil, and crunchy pistachios into an elegant spring dessert that feels bakery-worthy without the effort. The olive oil creates a tender crumb while juicy strawberries add natural sweetness and pistachios bring delicate texture and nutty flavor.

This moist strawberry olive oil cake is perfect for brunch, spring gatherings, afternoon coffee, or simple desserts alongside favorites like Strawberry Shortcake, No-Bake Strawberry Cheesecake Cups, and Strawberry Spinach Salad. For more fruity desserts, browse 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 ripe strawberries, chopped (150 g)

• ½ cup shelled roasted 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. Sprinkle with coarse sugar if desired for a lightly crisp bakery-style finish.

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

• Serve this cake alongside lighter spring recipes like Baked Pears with Honey & Pistachios or pair it with a cozy brunch spread featuring Blueberry Lemon Scones.

• Finish with a tiny sprinkle of flaky sea salt to balance the sweetness and enhance the pistachio 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.

Can I make this cake ahead for brunch?

Yes. This olive oil cake stays moist for days, making it perfect for spring brunches, showers, and make-ahead desserts.

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 served slightly warm or at room temperature for brunch or dessert, it’s a recipe that feels special without being complicated. If you love easy, fresh fruit desserts, try our Strawberry Icebox Cake.