Strawberry and Pink Peppercorn Olive Oil Cake

Elevate your Mother's Day Brunch.

By: kyoord
Strawberry and Pink Peppercorn Olive Oil Cake

A simple snack cake is taken to the next level without the additional effort required in elevating a recipe from everyday to exceptional. This glistening, berry-studded beauty will satisfy everyone at the table and takes no more than a few minutes of prep. Strawberry and Pink Peppercorn Olive Oil Cake.

Perfect for Mother’s Day brunch, but also for curing the midday slump that hits right before your 3 o’clock meeting. Customizable and quick, feel free to substitute with whatever fruit or spices you have.


  • 1 1/2 cups of thinly sliced strawberries 
  • 1 1/4 cups of granulated sugar divided 
  • 1 tsp salt, divided
  • 3/4 cup kyoord High-phenolic Olive Oil + more for greasing the pan
  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of semolina flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • Three large eggs
  • Two large egg yolks
  • 1/2 cup of full-fat Greek yogurt or sour cream
  • 2 tbsp of Meyer lemon zest (or whatever citrus you have on hand)
  • 3 tbsp of fresh Meyer lemon juice (or whatever citrus you have on hand)
  • 1 tbsp of crushed pink peppercorn, divided 

Method of Preparation:

  1. Preheat the oven to 350°.
  2. By lightly brushing with olive oil, prepare a 10″ springform or 9×13″ rectangular pan. Line the bottom of the pan with a layer of parchment, then brush the parchment with olive oil lightly as well. Sprinkle the pan with 2 tbsp of granulated sugar, rotating the pan while you generously coat the sides and the base. Tap out the extra.
  3. In a large bowl, toss the sliced berries, 2 tbsp of sugar, 1/2 tsp of salt, 1 tsp of crushed pink peppercorn, and 1 tbsp of lemon zest. Put aside while you prepare the batter.
  4. Whisk together the all-purpose flour, semolina flour, baking powder, baking soda, 1 cup of sugar, 1 tsp of crushed pink peppercorn, and 1/2 tsp of salt in a large bowl.
  5. Thoroughly whisk the eggs, egg yolks, yogurt, remaining lemon zest, and juice in a separate mixing bowl. 
  6. Pour the dry ingredients over top of the wet, and fold the batter together gently till smooth and no lumps of flour remain. 
  7. Pour the olive oil into the mixture, and gently fold the oil into the batter till all of the oil is fully incorporated, and the batter is homogenous. 
  8. Pour 1/2 of the batter into the sugar-coated pan. Add a single layer of sliced strawberries, using about half of them. Pour the remaining batter over the layer, spreading with a spatula to create an even surface. 
  9. Using the remaining strawberries, top the olive oil cake with another single layer. Again, some overlap is fine– get artistic! Finally, sprinkle the last 1 tsp of crushed pink peppercorn over the top and 1 tbsp of granulated sugar.
  10. Bake the cake for 40-50 minutes until it develops a golden brown crust and a toothpick inserted in the center comes out clean.
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