Olive Oil Shortcake*****

By Gigirox

Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 1/2 cups sugar
• 1/2 cup butter, melted and cooled
• 1/3 cup light olive oil
• 2/3 cup milk

Details

Servings 8
Adapted from bakingbites.com

Preparation

Step 1

-Preheat the oven to 350F. Grease and flour a 9-inch springform pan.
-In a medium bowl, whisk together flour, baking powder and salt.
-In a large bowl, whisk together eggs and sugar until smooth.
-Blend in melted butter and olive oil.
-Stir in half of the flour mixture, followed by the milk.
-Stir in the remaining flour mixture, stirring only until no streaks of dry ingredients remain and batter is just combined.
-Pour into prepared pan.
-Bake for 40 minutes, or until a toothpick inserted into the center comes out clear or with just a few moist crumbs attached. Cool in the pan on a wire rack.
-Cake can be stored, well wrapped, for a day or two before serving.
-When ready to serve, cut into wedges and serve with sliced strawberries and fresh whipped cream.