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Campari-Macerated Strawberries with Olive Oil Spoon Cake & Salty Mascarpone

Campari-Macerated Strawberries with Olive Oil Spoon Cake & Salty Mascarpone

Spring desserts often lean predictably sweet. We fix that by introducing measured bitterness—Campari and orange zest transform standard strawberries into something complex and restaurant-tier. Paired with a sturdy olive oil spoon cake and cold, salted mascarpone, this is minimal fuss with maximum contrast.

Theo Glass
Theo Glass
Prep: 20 minutes
Cook: 30 minutes
8
easy
dessert
springmacerationolive oil cakeminimalist+1

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Timeline

1 hour 20 minutes
0m15m30m45m1h1h15
Prep oven and dries
10m
Mix cake batter
Bake cake
30m
Macerate strawberries
Whip salted mascarpone
Cool cake
30m
Plate and serve

Ingredients

  • 400 g Strawberries(Hulled and quartered. Roughly 1 pound.)
  • 195 g Caster sugar(Divided: 150g for cake, 45g for maceration)
  • 30 g Campari(The one-contrast upgrade. Provides measured bitterness.)
  • 5 g Orange zest(Zest of about 1 medium orange)
  • 120 g Fruity olive oil(High quality, cold-pressed)
  • 100 g Whole milk(Room temperature)
  • 2 large Eggs(Room temperature (approx 100g total))
  • 140 g All-purpose flour
  • 50 g Almond flour(Provides structure and moisture retention)
  • 6 g Baking powder
  • 5 g Kosher salt(Divided: 3g for cake, 2g for mascarpone. I prefer Diamond Crystal.)
  • 200 g Mascarpone(Keep refrigerator cold until whipping)
  • 50 g Heavy cream(Cold)
  • 3 g kosher salt(Used in step 1)
  • 150 g caster sugar(Used in step 2)
  • 2 g kosher salt(Used in step 5)

Instructions

  1. 1

    Preheat your oven to 175°C (350°F) and line an 8-inch square baking pan with parchment. In a medium bowl, whisk together 140g all-purpose flour, 50g almond flour, 6g baking powder, and 3g kosher salt. Precision is freedom here—weigh the flours so the cake crumb stays open and tender.

    10 min

    Tip: Label your dry mix bowl with painter's tape if you're prepping ahead. Organization lowers anxiety.

  2. 2

    In a separate bowl, briskly whisk 120g fruity olive oil, 150g caster sugar, 100g whole milk, and 2 large eggs until fully combined. Pour this into your dry ingredients and fold gently with a spatula just until no dry streaks remain. Pour the batter into your lined pan.

    5 min

    Tip: Do not overmix. We want a tender crumb, not bread.

  3. 3

    Transfer the pan to the oven and bake for 30 minutes. You’re looking for a deep golden top that springs back slightly when pressed in the center.

    30 min

  4. 4

    While the cake bakes, we engineer our contrast. In a mixing bowl, combine 400g strawberries, 45g caster sugar, 30g Campari, and 5g orange zest. Toss gently. Set a timer for at least 30 minutes. Why this works: Maceration is osmotic extraction. The sugar draws out the berry’s water to create a syrup, while the alcohol acts as a solvent, pulling the zest's essential oils directly into the fruit.

    5 min

    Tip: The longer they sit, the more syrup you get. 30 minutes is the minimum; 2 hours is exceptional.

  5. 5

    In a chilled bowl, whisk together 200g mascarpone, 50g heavy cream, and 2g kosher salt until it just holds a soft peak. We aren't adding sugar here—the sweet cake and syrupy berries need a savory, fatty anchor. Chill this in the fridge until you're ready to plate.

    5 min

    Tip: Mascarpone can split if overworked. Whisk by hand to maintain control.

  6. 6

    Pull the cake from the oven. Let it cool completely in the pan. Future you deserves clean slices, and attempting to portion warm olive oil cake is a rookie mistake.

    30 min

    Tip: Residual heat continues the baking process. Let it rest.

  7. 7

    To serve, cut a square of the cooled cake. Dollop generously with the cold, salted mascarpone, and spoon a heavy pour of the deeply red, Campari-macerated strawberries and their syrup over the top.

    5 min

    Tip: The two-texture rule applies here: the dense, tender cake against the juicy, sharp berries.

Chef's Notes

The mascarpone intentionally lacks sugar. Trust the balance. If you don't consume alcohol, swap the Campari for fresh blood orange juice and simply rely on the orange zest for that aromatic lift. The cake holds beautifully wrapped at room temperature for up to three days, making this an ideal dinner party dessert. We're not adding steps—just improving decisions.

Frequently Asked Questions

How long does Campari-Macerated Strawberries with Olive Oil Spoon Cake & Salty Mascarpone take to make?

Campari-Macerated Strawberries with Olive Oil Spoon Cake & Salty Mascarpone takes about 50 minutes total. That includes 20 minutes of prep and 30 minutes of cooking.

How many servings does this recipe make?

This recipe makes 8 servings.

What skill level is needed for Campari-Macerated Strawberries with Olive Oil Spoon Cake & Salty Mascarpone?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Campari-Macerated Strawberries with Olive Oil Spoon Cake & Salty Mascarpone?

The main ingredients are: Strawberries, Caster sugar, Campari, Orange zest, Fruity olive oil, Whole milk, Eggs, All-purpose flour, Almond flour, Baking powder, Kosher salt, Mascarpone, Heavy cream, kosher salt, caster sugar, kosher salt.

What type of meal is Campari-Macerated Strawberries with Olive Oil Spoon Cake & Salty Mascarpone?

Campari-Macerated Strawberries with Olive Oil Spoon Cake & Salty Mascarpone is categorized as: dessert.