Strawberry Olive Oil Sheet Cake with Whipped Goats Cheese and Fresh Mint Mousse

by Zarina
Strawberry Olive Oil Sheet Cake with Whipped Goats Cheese and Fresh Mint Mousse

Using olive oil instead of butter made this cake extra moist with much more of a fruity taste than a butter cake, and the bonus is it keeps for longer.   I can’t tell you how gorgeously delicious this cake turned out, it was so light and fluffy, and the whipped goat’s cheese mousse with the mint and tang of the lemon was the perfect pairing.  We loved it so much we had it for breakfast and dessert!

While researching recipes, the inspiration for this strawberry cake came from a Bon Appétit recipe. As usual, I put my own twist on it with quite many changes and loved the outcome!

Strawberry Olive Oil Sheet Cake with Whipped Goats Cheese and Fresh Mint Mousse

Strawberry Olive Oil Sheet Cake with Whipped Goats Cheese and Fresh Mint Mousse

Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 10 large strawberries
  • 180ml Extra virgin olive oil – I used @colive.oil
  • 230g Sugar
  • 120g Plain flour
  • 60g Ground almonds
  • 60g Fine ground cornmeal (polenta) – I used @natcofoods
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 3 Large Eggs
  • 2 Large Egg yolks
  • 150g Sour cream
  • 2 Lemons finely grated zest only
  • 3 tbsp Lemon juice
  • 2 tsps Vanilla extract
  • 160g Strawberry jam – I used @bonnemaman_uk
  • Sprinkle of icing sugar for the top
  • 170ml Double cream
  • 100g Goats cheese – room temperature
  • 2 tbsps Sugar
  • 1 tsp Lemon zest chopped fine
  • 1½ tsps Lemon juice
  • 10 Mint leaves chopped very fine


  1. Pre-heat oven to 180°C
  2. Slice strawberries thinly lengthways put in a bowl with 1 tbsp sugar and a pinch of salt, mix well, and set aside.
  3. Grease a sheet pan with olive oil and line with baking paper, leaving a little hanging out at the sides.
  4. Put strawberry jam through a sieve to remove any lumps, set aside
  5. Sprinkle 2 tbsp sugar into the pan and spread out evenly, remove any excess
  6. Whisk together flour, ground almonds, cornmeal, baking powder, baking soda, 1 cup sugar, and salt
  7. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a bowl until combined
  8. Add dry ingredients to the mixture and whisk until combined
  9. Carefully fold in the olive oil with a spatula until all the oil is combined well into the mix
  10. Scrape mixture into a sheet pan and spread evenly
  11. Dot jam all over the surface and then swirl around with a fork
  12. Arrange half the strawberries in a flower pattern (or any desired pattern) on top of the mixture and very gently press down
  13. Place in the oven and bake for 10-15 minutes until strawberries have sunk halfway down
  14. Remove from oven and finally put the top layer of strawberries in your desired pattern, sprinkle with a few tablespoons of sugar, and put back in the oven
  15. Bake another 30 minutes, or until golden in colour. You can test if the cake is made by inserting a skewer into the centre to see if it comes out clean
  16. To prepare goats cheese and fresh mint mousse, whip the cream to medium-stiff peaks, set it aside in the refrigerator 
  17. Whisk goats cheese and sugar together, add lemon zest, lemon juice, and finely chopped mint
  18. Carefully fold whipped cream into goats cheese mixture until mixture is smooth, set aside
  19. Just before serving, sieve a little icing sugar on the top 
  20. Serve cake at room temperature with the whipped mousse
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.


Dorothy's New Vintage Kitchen February 22, 2021 - 2:54 pm

This is beautiful!

Zarina July 5, 2021 - 2:27 pm

Thank you so much!

Zarina July 13, 2021 - 11:32 am

Thank you so much Dorothy! Hope you get the chance to try making it.


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