Indulge in a delightful culinary journey with our tantalizing Strawberry Basil Cake adorned with luscious Strawberry Buttercream. This exquisite cake is a symphony of flavors, textures, and aromas that will captivate your taste buds and transport you to a realm of pure bliss.
The Strawberry Basil Cake is a moist and fluffy vanilla sponge cake infused with the vibrant essence of fresh basil, creating a unique and refreshing twist. Its tender crumb is complemented by layers of velvety Strawberry Buttercream, a luscious frosting made with real strawberries and a hint of tangy cream cheese. The cake is then garnished with sliced strawberries, adding a pop of color and a burst of sweetness to each bite.
In addition to the main recipe for the Strawberry Basil Cake and its accompanying Strawberry Buttercream, this article also provides a selection of other delectable recipes that are sure to satisfy any sweet tooth:
- Strawberry Swirl Cheesecake: A classic cheesecake with a delightful twist, featuring a creamy filling swirled with fresh strawberry puree.
- Strawberry Basil Ice Cream: Cool down on a hot summer day with this refreshing ice cream, bursting with the flavors of sweet strawberries and aromatic basil.
- Strawberry Basil Jam: Preserve the taste of summer with this easy-to-make jam, perfect for spreading on toast, scones, or your favorite baked goods.
- Strawberry Basil Shrub: Create a refreshing and tangy shrub, a non-alcoholic drink made with strawberries, basil, and vinegar.
With its enticing flavors and stunning presentation, the Strawberry Basil Cake with Strawberry Buttercream is a showstopper that is perfect for any occasion. It's a dessert that will leave you and your guests in awe, creating memories that will last a lifetime. So gather your ingredients and let's embark on this culinary adventure together!
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE
This fresh strawberry cake is made from FRESH strawberry reduction! The cake is moist and tender with a beautiful pink color. The perfect cake for summer! This recipe makes three 8"x2" cake rounds with strawberry buttercream and strawberry filling.
Provided by Elizabeth Marek
Categories Dessert
Time 1h10m
Number Of Ingredients 26
Steps:
- I recommend making this reduction the day before you're ready to make your cake.
- Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
- Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
- Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
- Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.
- You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
- Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
- Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
- Grease three 8" cake pans with cake goop or preferred pan release
- In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
- Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
- Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
- Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
- Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
- Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
- Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
- Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
- Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
- Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
- Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
- Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
- Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.
- Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
- Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
- Add a layer of strawberry buttercream, I shoot for about 1/4". Smooth it with your offset spatula until it's flat.
- Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.
Nutrition Facts : ServingSize 1 serving, Calories 603 kcal, Carbohydrate 63 g, Protein 3 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 102 mg, Sodium 222 mg, Fiber 1 g, Sugar 50 g
STRAWBERRY CAKE WITH BASIL WHIPPED CREAM
Provided by Trisha Yearwood
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the basil whipped cream: Bring the cream to a simmer in a small saucepan. Remove from the heat and stir in the basil. Let sit 30 minutes, then strain and refrigerate until cold, at least 2 hours.
- For the cake: Preheat the oven to 350 degrees F with a rack in the middle. Butter and flour a 9-inch cake pan and line the bottom with a circle of parchment.
- Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar on high speed in a mixer fitted with the paddle attachment until light and fluffy, about 3 minutes, scraping down the sides occasionally. Reduce the speed to low and mix in half of the flour mixture. Add the milk and vanilla and mix to combine. Add the remaining flour mixture and mix just until smooth.
- In a clean mixer bowl, whisk the egg whites and remaining 1/4 cup granulated sugar to firm peaks. Stir about a third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites. Spread the batter into the prepared pan. Bake until a tester in the center comes out clean, about 25 minutes. Cool in the pan on a rack for about 10 minutes, then remove from the pan and cool completely.
- For the strawberries: Combine the strawberries and granulated sugar in a medium bowl. Toss well and refrigerate until the sugar dissolves and the berries become juicy, about 30 minutes. Taste and add a little more sugar if needed. When ready to serve, add the basil and toss.
- Put the chilled cream in the bowl of a mixer fitted with the whisk attachment. Whisk on medium until foamy, then gradually add the confectioners' sugar and increase the speed to high. Whisk to form soft peaks, about 2 minutes. Whisk in the vanilla.
- Split the cake horizontally with a serrated knife into 2 thinner layers. Place the bottom layer on a serving platter. Top with half of the whipped cream and then half of the strawberries. Add the top layer, cut-side down. Top with the remaining whipped cream and strawberries. Garnish with basil sprigs and serve immediately.
STRAWBERRY BASIL CAKE WITH STRAWBERRY BUTTERCREAM
This homemade strawberry basil layer cake is bursting with strawberry flavor from the cake to the buttercream! With a hint of basil, this cake will for sure be a summer favorite!
Provided by Sam Adler
Categories Cake
Time 1h15m
Number Of Ingredients 20
Steps:
- Preheat your oven to 350° F and spray 3- 9" round baking pans with baking spray.
- Using a small blender or food processor, blend the strawberries and basil until creamy and set aside
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream on low-medium speed until light and fluffy, then scrape down the sides and add in the eggs one at a time with the mixer on low.
- In another bowl or a large piece of parchment paper combine the remaining dry ingredients- flour, salt, baking powder, and baking soda.
- Add the milk and the vanilla to the strawberry basil mixture.
- With the mixer on low, and add in 1/3 of the dry ingredients, then 1/2 of the wet ingredients, continue until theres nothing left, making sure to end with the dry ingredients. Mix on medium for two minutes.
- Pour the batter into the cake pans and bake 35-45 minutes or until a skewer inserted in the center of the cake comes out dry.
- In a small pot combine the 1/2 cup of chopped strawberries, sugar and water. Bring the mixture to a boil for 2 minutes. Then reduce to a simmer for 10-15 minutes or until syrupy. Strain, but do not press down on the strawberries otherwise you might push some pieces through the mesh.
- Crush the freeze dried strawberries in a ziplock bag with a rolling pin or pulverize them in a spices grinder.
- In the bowl of a stand mixer fitted with the paddle attachment, add softened butter, crushed freeze dried strawberries, and confectioners sugar. Cream on low building up to high when the butter has incorporated most of the sugar so it doesn't blow up in your face.
- Mix on high for 2-3 minutes. Next add in the vanilla and cream or milk and continue to mix for another minute.The buttercream should have stiff peaks.
- Cut off the tops of your cake layers to even out. Place the bottom layer down and brush simple syrup all over the cake. Fill with buttercream. Continue until the top layer and then frost the cake with the remaining buttercream. Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 641 kcal, Sugar 76 g, Sodium 178 mg, Fat 25 g, SaturatedFat 15 g, Carbohydrate 99 g, Fiber 3 g, Protein 5 g, Cholesterol 116 mg
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM ICING
This is the real deal! After scouring my all my cookbooks and countless recipes online, I developed a recipe for homemade strawberry cake, no gelatin required! This cake has a wonderful, fresh strawberry taste similar to the flavor combination of strawberry shortcake in a delicate pink layer cake. The color and the flavor are subtle yet delicious. No neon pink here! Just fantastic strawberry flavor. I served this at my daughter's sixth birthday with friends and family and everyone loved it, describing it as 'bakery quality'.
Provided by Jennifer Meyer Bielli
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high.
- Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate.
- Puree strawberries in a blender until smooth and set aside.
- Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed.
- Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 80.9 g, Cholesterol 94 mg, Fat 23.4 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 23 mg, Sugar 62.7 g
STRAWBERRY BASIL CAKE WITH STRAWBERRY BUTTERCREAM
This cake has a few extra steps but the intense strawberry flavor is worth it. Plus the addition of basil, yum!
Provided by Mangialicious Food
Categories Cakes
Time 1h25m
Number Of Ingredients 21
Steps:
- 1. For the Strawberry Puree
- 2. Add fresh strawberries to a blender or food processor and puree until smooth. Pour into a medium saucepan and place over medium-low heat. Simmer for about 30 minutes, stirring often until reduced by half and thick. Take half a cup out and set aside. This will be used in the frosting. Add the basil to the remaining puree, stir and place in the refrigerator until ready for use.
- 3. For the Cake
- 4. Preheat the oven to 325 degrees. Grease and flour two 8 inch cake pans; set aside. Add the flour, sugar, baking powder, and salt to your mixing bowl if using a stand mixer or a big bowl if using a hand mixer and combine well. Then add the chilled butter slowly, mixing on medium-low speed until crumbs form. . Next, in a separate bowl whisk together the egg whites, milk, strawberry puree (from the refrigerator), vanilla and oil. With the mixer on low, and add half of the wet ingredients, turn mixer to medium speed and mix until thick, scraping down the sides of the bowl. Add food coloring at this time if using. I used 3 drops for very light pink. Add the rest of the wet ingredients and mix on medium speed until well combined. Remember to scrape down sides and bottom of the bowl. Distribute the batter evenly between the two cake pans and bake for 35-40 minutes until done. Let cool completely before frosting.
- 5. For the Frosting
- 6. Beat butter with an electric mixer in a bowl until light and fluffy, if using the stand mixer be sure to scrape the bottom of the bowl. Add 1 cup powdered sugar into butter and mix until combined. Beat in the strawberry puree and vanilla, and then keep adding the remaining powdered sugar until desired consistency. I don't like my frosting too thick so I added about 3 ¼ cups. For a more firm frosting add more. Add food coloring for desired color if you are using, I put 4 drops in.
- 7. When cakes are cooled, place one layer of cake on a serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer, adding the buttercream on top and pushing it down the sides. Using a cake spatula or a butter knife, go around the sides and smooth it. I am not artist when it comes to decorating cakes; I just try to make them look pretty! So you can get as fancy as you like here. No matter what it looks like when you are done though, its tastes amazing. So Mangialicious!
BASIL CAKE WITH BALSAMIC STRAWBERRIES
I developed this cake for an Easter party and it was beautiful! It was a refreshing new blend of flavors and now I use fresh herbs as often as I can when I making desserts! This cake sits well. You can serve the berries on the side as well.
Provided by jennifer macias
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Generously grease a fluted tube pan (such as a Bundt®).
- Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
- Pour batter into prepared pan.
- Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
- Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
- Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
- Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.
Nutrition Facts : Calories 586.5 calories, Carbohydrate 75.4 g, Cholesterol 105.7 mg, Fat 29.4 g, Fiber 1.5 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 656.5 mg, Sugar 55.6 g
Tips:
- Make sure all your ingredients are at room temperature before you start baking. This will help them combine more evenly and create a smoother batter.
- Don't overmix the batter. Overmixing can make the cake tough and dense. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help the cake rise evenly and prevent it from sinking in the middle.
- Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the frosting.
- Be creative with your decorations! You can use fresh strawberries, basil leaves, or even edible flowers to decorate the cake.
Conclusion:
This strawberry basil cake with strawberry buttercream is a delicious and refreshing summer dessert. The cake is light and fluffy, with a delicate strawberry flavor. The buttercream is rich and creamy, with a hint of basil. This cake is perfect for any occasion, and it's sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love