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Delicious Strawberry Basil Cake topped with strawberry buttercream and fresh basil.

Strawberry Basil Cake

A delightful cake combining fresh strawberries and subtle basil for a unique flavor experience, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups Fresh strawberries, chopped Use ripe strawberries for best flavor.
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1/2 cup Unsalted butter, softened
  • 1 cup Sugar
  • 3 large Eggs Add one at a time.
  • 1 tsp Vanilla extract
  • 1/2 cup Milk or buttermilk
  • 1 tbsp Fresh basil, finely chopped Chop super fine for best flavor distribution.
  • 1 drop Pink food coloring (optional) For a brighter crumb.
For the Strawberry Buttercream
  • 1/2 cup Unsalted butter, softened
  • 3 cups Powdered sugar
  • 2 tbsp Cooled strawberry reduction Make this by simmering chopped strawberries.
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1 tsp Milk (if needed) Add if frosting is too thick.

Method
 

Preparation
  1. Make the strawberry reduction by chopping strawberries and simmering them until thick. Let it cool completely.
  2. Grease and line cake pans with parchment paper.
  3. Cream the softened butter and sugar together until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, followed by the vanilla.
  5. In another bowl, combine all-purpose flour, baking powder, and salt, then gradually add this mixture to the wet ingredients, alternating with milk or buttermilk.
  6. Fold in the cooled strawberry reduction and finely chopped basil gently.
Baking
  1. Pour the batter into prepared pans and bake at 350°F (175°C) for 25 to 35 minutes, or until a toothpick comes out clean.
  2. Cool completely before frosting.
Frosting
  1. To make the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, followed by the strawberry reduction, vanilla, and salt.
  2. If the frosting is too soft, chill for 10 minutes, and if too thick, add a teaspoon of milk.
  3. Apply a thin crumb coat of frosting on the cooled cake, chill, then add a final layer of frosting and decorate.

Notes

For best results, allow the strawberry reduction to cool completely before adding to the batter. You can freeze unfrosted layers for up to 2 months, or store frosted slices with care. Basil may darken over time, which is normal for homemade cakes.