Strawberry Basil Cake
The Strawberry Basil Cake is a tasty summer treat that mixes sweet strawberries with fresh basil. The cake is moist and tender, with layers flavored with strawberries. Its creamy mascarpone frosting is infused with basil and strawberries, making it perfect for special occasions or anyone who wants to try something different and delicious.
Equipment
- 9-inch baking pan to bake the cake in.
- Nonstick Baking Spray for greasing the baking pan.
- Parchment Paper to line the bottom of the baking pan.
- Food Processor to blend the freeze-dried strawberries, chop the fresh strawberries, and pulse them.
- Electric Mixer with Whisk Attachment to beat the sugar, eggs, and lemon zest and to mix in the olive oil, basil, and other ingredients.
Ingredients
- 1 1/4 cups flour
- 1 2/3 tsp baking soda
- Pinch of salt
- 2 large eggs
- 3/4 cups sugar
- 1/3 cups extra virgin olive oil
- 3/4 zest of lemon
- 3/8 tsp vanilla extract
- 3 tbsp fresh chopped basil
- 3/4 ounce freeze-dried strawberries
- 3/8 cups fresh strawberries hulled and pulsed in food processor
For the Mascarpone Whipped Cream
- 3/4 cup cold heavy whipping cream
- 6 tbsp powdered sugar, and 1-2 tsp to taste
- 3/8 tsp vanilla extract
- 1 tbsp chopped fresh basil
- 3 tbsp pureed fresh strawberries
- 5 1/4 ounces mascarpone cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan with nonstick spray and line the bottom with parchment paper, then spray again.
- In a medium bowl, mix the flour, baking powder, and salt together, and set aside.
- Blend the freeze-dried strawberries in a food processor until they become a fine crumb. Mix them into the dry ingredients.
- Pulse the fresh strawberries in the food processor 3-4 times until you have small and medium pieces.
- Finely chop the basil and set it aside.
- In a large bowl using an electric mixer, beat the sugar, eggs, and lemon zest until the mixture is thick, fluffy, and pale, about 3-4 minutes. Slowly add the olive oil while continuing to beat on medium-high speed. Add the chopped basil and beat for another 2 minutes. Reduce the speed to low, and add the fresh strawberries alternately with the dry ingredients, ending with the dry ingredients.
- Pour the batter into the prepared cake pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
- Cool the cake in the pan on a rack for 10 minutes, then remove from the pan and allow to cool completely on the rack.
- Once cooled, dust with powdered sugar or top with mascarpone whipped cream before serving.
Mascarpone Whipped Cream
- Using an electric mixer with the whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
- Add the basil and mascarpone cheese, and continue to whip until you have medium peaks.
- Add the strawberry puree and beat until the mixture is almost stiff.Taste and add more basil if you want a stronger flavor.