Strawberry Lemon Olive Oil Cake

With fluffy strawberry whipped cream!

Ingredients:

• 1/2 cup olive oil 
• 2 cups (400 g) white sugar
• 1 Tbsp vanilla extract  
• 3 eggs
• 2 1/2 cups (330 g) cake flour
• 2 1/2 tsp baking powder
• 1 tsp salt  
• 2 Tbsp lemon zest
• 1/2 cup lemon juice
• 1 1/2 cups buttermilk

For the Strawberry Whipped Cream:

• 2 cups heavy whipping cream, cold
• 2/3 cup (90 g) powdered sugar
• 2/3 cup strawberry jam

Directions:

1. Preheat oven to 350°F. Grease (2) 8” cake pans. 
2. In a large bowl, evenly combine olive oil, sugar, vanilla, & eggs. 
3. Then, mix in flour, baking powder, & salt. 
4. Mix in lemon zest, lemon juice, & buttermilk. 
5. Pour an even amount of batter into each cake pan, then bake for 30-35 minutes, until a tooth pick inserted into the center comes out clean. Then, cool the layers completely. 
6. Meanwhile, make the strawberry whipped cream: with an electric mixer, beat heavy cream & powdered sugar on high speed until thick & fluffy (about 5-7 minutes). Then, gently fold in strawberry jam. 
7. Frost the cake: you can slice each cake layer in half horizontally to make a total of 4 layers or you can keep them as they are. Spread strawberry whipped cream in between each layer, on top, & all around. Then, top with more strawberries, & pretty things & enjoy!