Frosted Strawberry Olive Oil Cake

Instructions

1. Preheat the oven to 350°F. Grease an 8-inch round cake pan then line the bottom with parchment. Grease the parchment lightly then flour bottom and sides of the pan. Tap the pan to remove any excess flour.
2. In a medium bowl, whisk the flour, baking powder, baking soda and salt together.
3. In a large mixing bowl, beat sugar and eggs together on medium speed until light and fluffy, about 3 minutes. Slowly stream in the olive oil, then gradually add the milk and vanilla.
4. Add the dry ingredients and stir until just combined. Fold in the strawberries.
5. Pour batter into the prepared pan and bake until top is golden and toothpick inserted in the center comes out clean, about 35 to 40 minutes.
6. Move to a wire rack and let cool in the pan for 15 minutes. Run a knife or toothpick along the inside edge of the pan to release the cake. Place a plate on top and flip to invert. Then flip back over onto the rack to finish cooling.
7. To make the cream cheese frosting, beat the cream cheese and butter in the bottom of a large bowl using an electric or stand mixer until smooth and creamy, about 2 minutes. Add the vanilla and salt, then the confectioners sugar, 1 cup at a time, beating well after each addition. If icing is too thick, add 1 or 2 tablespoons milk and beat until fluffy. Cover the top of the cake with frosting.
8. In a small bowl, toss the strawberries with sugar. Let sit at least 5 minutes and up to 30 minutes, then add to the top of the cake for garnishing.