1/3 cup extra virgin olive oil (QUALITY MATTERS!)
1 1/2 cups organic strawberries, halved or quartered
2 tablespoons organic brown sugar, or organic raw cane sugar
1 tablespoon vanilla extract
1/3 cup organic brown sugar or organic raw cane sugar
1/2 cup milk (raw cow’s milk or almond milk is best)
1/2 teaspoon sea salt
1 cup flour (I use sprouted spelt flour because it is sprouted and whole grain. 100% Einkorn flour will work also. I don’t recommend other baking blends, such as gluten-free flours as they can spike your glucose and age us faster by increasing cellular inflammation.)
1 teaspoon aluminum-free baking powder
Preheat the oven to 350ºF and prepare an 8-inch baking dish with some olive oil. Place the strawberries in a medium bowl and add the 2 tablespoons sugar, the pinch of sea salt, and vanilla extract. Toss the strawberries lightly and set them aside to macerate.
In a large bowl, whisk together the 1/3 cup olive oil and the 1/3 cup sugar, milk, and salt. Add the flour and baking powder and whisk gently until the batter is smooth. Spread your batter evenly into the prepared baking dish. Spoon the macerated strawberries and their juices over the top of the batter in an even layer.
Bake for 35 to 40 minutes until a toothpick inserted comes out mostly clean. Note: The strawberries will continue to release moisture as they cook, which will make the top of the cake very moist. Cool for 3 to 5 minutes before serving.
Serve in bowls with a dollop of lightly sweetened whipped cream.
Original Recipe Adapted from Olive Oil Hunter’s Newsletter