- Nutmeg Nanny - https://www.nutmegnanny.com -

Roasted Strawberry Olive Oil Cake

Sharing is caring!

This roasted strawberry olive oil cake is perfect for spring! Super simple to make and perfect for dessert or even breakfast. You’ll love how easy it is to make roasted strawberries and you’ll love them even more when put into a cake! 

I have major love for strawberries but even more so when those strawberries are roasted. I’ve made a couple things with roasted strawberries like my Roasted Strawberry Greek Yogurt SconesRoasted Strawberry Crostini or my Roasted Berry Cream Cheese Spread and everyone turns out crazy delicious. Mostly because roasted strawberries are the bomb diggity. Yes, people are still saying that. Well, I mean I guess I’m still saying that. I don’t know about other people.

BUT back to this cake. The cake is awesome. It’s a simple olive oil cake batter that is jazzed up with thyme and topped with maple syrup roasted strawberries and chopped almonds. It’s so good that I had a slice for dessert and another for breakfast the next day #yolo. 

I also LOVE how the roasted strawberries look on this cake. They are just so pretty. Plus they taste crazy delicious because who doesn’t love roasted strawberries? I also added a bunch of fresh thyme leaves because I have a real thing for baked goods with herbs. They brighten up the whole dish and make me happier that a fat kid with cake. <— I get to say that because I’m a fat kid and I know how I feel when there is cake in the room.


{Looking for more delicious cake recipes? Try my Greek Yogurt Grapefruit Poppy Seed CakeCream Sherry Bundt CakeApple Pie Coffee CakeChocolate Zucchini Date CakeMaple Cake with Maple Cream Cheese FrostingBlueberry Fritter CakeZucchini Coffee CakeBlack Forest Cake or my Chocolate Orange Gingerbread Cake}

Roasted Strawberry Olive Oil Cake

This roasted strawberry olive oil cake is perfect for spring! Super simple to make and perfect for dessert or even breakfast. You'll love how easy it is to make roasted strawberries and you'll love them even more when put into a cake!

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes


  • 8 ounces strawberries, tops trimmed and halved
  • 2 tablespoons maple syrup
  • 1/3 cup olive oil + 1 tablespoon, divided
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 lemon, zested
  • 3/4 cup vanilla yogurt
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla bean paste
  • 1/3 cup sliced almonds

Adapted from Food52


Preheat oven to 375 degrees.

Line a rimmed baking sheet with parchment paper and add strawberries, maple syrup and 1 tablespoon olive oil. Toss to combine and add to the preheated oven. Roast for about 15 minutes or until the berries are soft and have released their juices.

Remove from the oven and lower the temperature to 350 degrees.

Line an 8x8 pan with parchment paper and set aside.

In a large mixing bowl whisk together flour, fresh thyme leaves, baking powder, kosher salt and baking soda, set aside.

In a medium sized mixing bowl add eggs, lemon zest, vanilla yogurt, brown sugar, 1/3 cup olive oil and vanilla bean paste. Whisk together until smooth.

Add the wet ingredients to the flour mixture and stir to combine.

Add the batter to the prepared 8x8 pan. Top the batter with roasted strawberries, including the juices, and sliced almonds.

Bake for about 30 minutes or until the cake is fully baked and springs back when touched. You can also test the cake by putting a toothpick into the middle of the cake if it comes out clean the cake is fully cooked.

Let the cake cool and serve.