MIXED BERRY OLIVE OIL SHORTCAKE CAKE

Start with the mixed berry compote. Combine the frozen berries and maple syrup in a saucepan over medium heat. Bring to a boil and then reduce to a simmer. Simmer for ~10 minutes until the berries are soft.
Remove from heat and let cool. Chill in the fridge completely before adding on top of the cake.
Make the cake. Preheat the oven to 350F. Grease the bottom and sides of a 9” round cake pan, and line the bottom with a round piece of parchment paper; set aside.
În a large bowl, sift together the flour, baking powder and salt. Set aside.
In a separate large bowl using a handheld mixer, beat the butter until smooth and creamy. Add in the sugar, and beat on high until for ~2-3 minutes.
With the mixer on low, gradually add in the lightly beaten egg whites.
Then, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix until just combined.
Fold in the oil and gently mix until smooth and incorporated into the batter.
Pour the batter into the prepared pan.
Bake at 350F for 22-25 minutes, or until the edges are lightly golden.
Allow to cool for 15 minutes in the pan. Then, remove from the pan and cool completely.
Make the vanilla bean whipped cream. In a medium bowl, whip together the heavy cream, powdered sugar, and vanilla bean paste/extract until stiff peaks have formed.
Once the cake is completely cooled, pile the whipped cream on top and spread it out to the edges. Just before serving, spoon some of the berry compote on top and serve the rest of the side.
Slice and serve immediately.
Enjoy!