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Frosting & Fettuccine

Home » Recipes » Layer Cakes

Jul 24, 2020(last updated October 31, 2021)

Strawberry Basil Cake with Strawberry Buttercream

4.5 from 18 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

Originally posted April 2018, updated July 2020.

This is an easy strawberry cake that is flavored with fresh strawberries and basil! Perfect for when you have a bunch of garden fresh strawberries and basil that you don’t know what to do with!

A pink frosted cake with strawberries and basil on top

There is so much strawberry goodness inside this cake. For this recipe I used both fresh and freeze dried strawberries.

The fresh berries get creamed with the basil and are added straight into the cake. We are also going to use them for a simple syrup for extra flavor.

The freeze dried strawberries are the key to making delicious homemade strawberry buttercream that is not watered down or runny.

Easy strawberry basil cake

I know it sounds weird to have basil in a cake, but trust me, the flavor combo is just so summery and delicious.

The ripe strawberry flavor brings out the sweetness of the basil and the flavors balance each other out so nicely.

Ingredients you’ll need

  • fresh strawberries
  • fresh basil
  • unsalted butter
  • granulated sugar
  • all purpose flour
  • eggs
  • baking powder
  • baking soda
  • kosher salt
  • milk (low fat or reg)
  • vanilla extract
  • freeze dried strawberries
  • confectioners sugar

You’ll need different quantities of the above ingredients for different parts of the recipe so let’s get started!

How to make strawberry cake

First start by prepping the ingredients.

Clean the fresh strawberries and chop them up. Size doesn’t matter in this case because you will adding them to a blender with the basil. 

Chopped strawberries in a measuring cup next to loose basil on a gray background.
Combine in a blender
Red puree in a white bowl
Creamed strawberry and basil

Add fresh basil and the chopped strawberries to a blender or food processor and blend until creamy. Set it aside.

Next start the cake:

Add softened butter and sugar to a stand or hand mixer and mix on medium speed until light and frothy. Scrape down the sides and add the eggs one at a time, stopping in between to scrape down the bowl as needed.

Cake batter in a mixing bowl next to bowl of flour and a mixture of milk and strawberries on a gray background

Time for dry ingredients:

Combine the dry ingredients (flour, baking powder, soda, & kosher salt) either in another bowl or on a large piece of parchment paper.

I like to use the parchment paper sometimes because then there is no bowl to clean after. All you do is put all the dry ingredients on the paper. Then fold the paper in half to control the pour into the mixing bowl.

Mix the wet ingredients:

In a measuring cup, measure out the milk. Then add the strawberry basil mixture to the milk. Throw the vanilla extract in there too.

Put it all together:

Alternate adding in 1/3 of the dry ingredients with 1/2 of the wet ingredients. Continue doing so on low speed until both are done. You should start and end with the dry ingredients.

How to Bake

I bake this cake in 3, 8″ baking pans. You can bake it into a sheet cake using a 9×13 pan, or even cupcakes.

Spray the baking pans with baking spray. Alternatively you can cut out parchment circles the same size of the pan and line it with that.

Pour the batter into the pans and bake for 35 mins on 350° F. A sheet cake will need about 35-45 minutes. Cupcakes will bake for 18 minutes.

A baking pan filled with white cake batter

Make the simple syrup:

Meanwhile make the simple syrup.

A saucepan filled with strawberries and water
Ingredients for simple syrup
A small strainer filled with strawberries sittng on top of a measuring cup
straining the syrup

What’s a simple syrup?

A simple syrup is a combination of water and sugar boiled down till it’s thickened.

You can flavor it any way you want really, and then use it to brush it or drizzle it on top of your cakes to keep them moist.

Plus it adds another subtle layer of flavor.

To make the simple syrup:

Combine 1/2 cup chopped strawberries, 1/2 cup granulated sugar, and 1/2 cup water in a small saucepan.

Bring to a boil for 5 minutes. Then bring the temperature down to a simmer and let the mixture thicken for 10-15 minutes.

It’s ready when it looks like syrup.

Strain the simple syrup to remove the strawberry chunks. Cool it in the fridge or leave it on the counter.

Time for the buttercream!

Strawberry buttercream

The secret to perfect strawberry buttercream is freeze dried strawberries. A lot of people try to use fresh strawberries for buttercream and end up disappointed.

A spatula holding up strawberry pink buttercream

Fresh strawberries add way too much moisture to the buttercream which can make it watery (gross!).  Plus,  you need a lot of them to really get that flavor.

Freeze dried strawberries to the rescue! They don’t add in any extra moisture like fresh strawberries do, plus they have a concentrated flavor. This means you absolutely do not and should not use strawberry extract.

How to make strawberry buttercream

First, pulverize the freeze dried strawberries in a spice grinder until they are powdery. Alternatively you can put them in a ziploc bag and crush them with a rolling pin.

Freeze dried strawberries in a bowl
Before
pulverized freeze dried strawberries
After

In a mixer (stand or hand), cream the butter, confectioners sugar, and powdery strawberries starting on low. Work up to high speed as the butter incorporated the dry ingredients.

Add in cream and vanilla if using to the consistency that you like. The more cream you add, the looser the buttercream will be.

Assemble the cake

Finally! All your hard work is about to pay off!

To assemble the cake:

  1. First level your cake tops. Cut off the dome tops with a sharp knife.
  2. Brush or drizzle the simple syrup all over the top on the first layer.
  3. Spread a layer of buttercream on top.
  4. Place another cake layer on top and repeat steps 2 & 3
  5. Place the last layer on top and cover the whole cake with the rest of the strawberry buttercream.
A flat yellow cake drizzled with red syrup
Drizzle simple syrup
A flat yellow cake with pink buttercream on top
frost with buttercream
A pink frosted strawberry cake with strawberries on top sitting on piece of parchment paper on a pink background
frost and garnish

Garnish and decorate

Garnish and decorate the cake with fresh basil, or chop up some strawberries and put them on top of the cake.

This cake is definitely the ultimate strawberry cake but feel free to mix and match the cake and buttercream up!

I bet this strawberry buttercream would be insaaaaaane on this one bowl chocolate cake!

And this cake would be so delicious with a classic American buttercream frosting too.

Make ahead instructions

You can make the cake ahead and freeze it for up to 2 months. You can make the simple syrup up to a week ahead. Only make the buttercream when you are ready to frost!

Freezing

Wrap the cake tightly in plastic wrap and freeze for up to 2 months.

Serving

This is a tall cake so you can cut smaller slices. It will feed 12-16 depending on how big you cut the slices

Need more strawberry recipes?

A whole bunch of us food bloggers (90+!!!) got together to collaborate on all different kinds of strawberry recipes, thanks to Annie  and Rebecca and Ruth for putting this all together!

Totally check out these other strawberry recipes from these lovely bloggers:

From my girl Ari – This gorgeous vanilla, marscarpone, and strawberry cake

Kate’s gorgeous Strawberry Icebox Pie

Becky Sue’s cutest Mini Strawberry Lemon Cupcakes

And for some savory ideas check out:

Jordan’s beautiful Summer Strawberry Kale Salad with Pistachios and Lemon Vinaigrette

Donnas yummy Strawberry Spinach Almond Salad

If you make this cake, I would love for you to leave and review and let me know how you liked it! Happy baking!

A pink frosted cake with strawberries and basil on top

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!
4.5 from 18 votes
Print Pin Rate
Course: Cake
Cuisine: American
Keyword: homemade strawberry basil cake, homemade strawberry cake, pink cake, strawberry and basil recipes, strawberry basil, strawberry basil cake, strawberry buttercream, strawberry cake, strawberry flavor cake, strawberry simple syrup, summer cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Fill and Frost: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 16 people
Calories: 641kcal
Author: Sam Adler

Ingredients

Strawberry Basil Cake

  • 1 cup chopped fresh strawberries hulled, and cleaned
  • 1/4 cup fresh basil leaves
  • 1 cup unsalted butter softened
  • 2.5 cups granulated sugar
  • 4 eggs large
  • 1 yolk (extra to make 5 eggs total)
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup milk
  • 1 tsp vanilla extract

Simple Syrup

  • 1/2 cup chopped strawberries hulled, cleaned
  • 1/2 cup granulated sugar
  • 1/2 cup water

Strawberry Buttercream

  • 1 cup unsalted butter softened
  • 1 1/2 cups freeze dried strawberries or 1.2oz bag
  • 3 cups confectioners sugar
  • 1-2 tbsp cream or milk
  • 1 tsp vanilla extract optional

Instructions

For the cake

  • 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
    Red puree in a white bowl
  • 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.
    Cake batter in a mixing bowl next to bowl of flour and a mixture of milk and strawberries on a gray background
  • 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.
    A baking pan filled with white cake batter
  • 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.
    A baked cake in a cake pan

Meanwhile make the simple syrup:

  • 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.
    A saucepan filled with strawberries and water

Make the Strawberry Buttercream

  • Crush the freeze dried strawberries in a ziplock bag with a rolling pin or pulverize them in a spices grinder.
    pulverized freeze dried strawberries
  • 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.
    A spatula holding up strawberry pink buttercream

Assemble the Cake!

  • 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!
    A flat yellow cake drizzled with red syrup

Notes

If your buttercream is too liquidy, add more confectioners sugar 1/3 cup at a time. Or, if it is too thick, add 1 tsp creamer until you have reached the desired consistency.
You can bake this cake into cupcakes. Bake for 18 minutes.
You can make this cake into a sheet cake, bake for 45 minutes.

Nutrition

Nutrition Facts
Strawberry Basil Cake with Strawberry Buttercream
Amount Per Serving (1 slice)
Calories 641 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 116mg39%
Sodium 178mg8%
Potassium 373mg11%
Carbohydrates 99g33%
Fiber 3g13%
Sugar 76g84%
Protein 5g10%
Vitamin A 831IU17%
Vitamin C 279mg338%
Calcium 68mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

3713 shares

Filed Under: Frosting, Layer Cakes Tagged With: Strawberry

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Kylie says

    April 25, 2018 at 9:31 pm

    WOWWWW these photos are unreal! Such a beautiful cake.

    Reply
    • Sam says

      April 25, 2018 at 10:09 pm

      Thank you so so much, Im so glad you like it!

      Reply
  2. AstroTalk says

    July 27, 2020 at 4:02 am

    It’s looking so tasty and beautiful. I will try this for sure and I will also share this recipe with friends.

    Reply
  3. Kitchen Girl says

    January 1, 2021 at 1:19 am

    5 stars
    Good Day!

    Thanks for sharing the wonderful recipe.

    These recipes created by this blog try out to be exactly what I tried to make.

    The information you have given about the steps of the recipe is correct.

    Reply
    • Sam says

      January 2, 2021 at 8:12 pm

      Thank you so much for your kind comment and rating!

      Reply
  4. Lehua says

    February 20, 2021 at 1:39 am

    5 stars
    Aloha! I made this cake for my sister’s birthday because strawberries are her favorite and I had some “wild” basil growing in my yard. The cake and especially the frosting tasted so delicious! Everybody enjoyed it. I plan in making this recipe again but will try making it into cupcakes next. Thank you, Sam!

    Reply
    • Sam says

      February 20, 2021 at 8:38 pm

      Thank you Lehua! I loved the photos! Thank you so much for sending them. I am so glad you loved this recipe, thank you so much for making it!!

      Reply
  5. Miren Sansburn says

    March 9, 2021 at 5:53 pm

    can I substitute the strawberries for blackberries?

    Reply
    • Sam says

      March 13, 2021 at 8:46 pm

      Sure!

      Reply
  6. Ellie says

    June 6, 2021 at 10:32 am

    5 stars
    I never usually comment on or rate recipes but I made this cake today and it was amazing. They usually never turn out looking anywhere near as nice as the pictures, my buttercream never seems to be the right consistency or to cover well enough,… (end result is still always good). Here however I was so proud of how it turned out. It looked really beautiful and tasted phenomenal!

    Reply
    • Sam Adler says

      July 18, 2021 at 5:31 pm

      Ahh Ellie! Thank you for taking the time out to rate this recipe, I am so happy you loved it, thank you so so much!

      Reply
  7. AstroIndusoot says

    July 5, 2021 at 4:19 am

    5 stars
    Thanks for sharing the wonderful recipe……………

    Reply
    • Sam Adler says

      July 18, 2021 at 5:29 pm

      SO glad you liked it, thank you so much for your comment and review!

      Reply
  8. kalaiselvan says

    July 24, 2021 at 7:05 am

    strawberry basil cake share very nice. i am shared this post on facebook

    Reply
    • Sam Adler says

      July 27, 2021 at 2:29 pm

      Thank you so much!

      Reply
  9. Vivienne says

    July 25, 2021 at 10:39 am

    I have five 6’’ thinner cake pans. Can I use this instead of the three 8’’ pan recommended in your recipe please? Also will the buttercream be sufficient for such layers? Planning to bake this for my daughter’s 16th birthday. Thanks.

    Reply
    • Sam Adler says

      July 27, 2021 at 2:28 pm

      Hi! That sounds fun,I think I have those pans too, are they the ones to make a rainbow cake? You can definitely use this to make it in those layers, I would cut down the baking time and check after 20 or so minutes. You might have a more batter left over but you can use it to make cupcakes (bake for 18 mins) and yes the buttercream will definitely be ok to be frosted in between. Happy birthday, hope you enjoy!! Thank you so much for making my recipes!

      Reply
      • Vivienne says

        July 28, 2021 at 9:53 am

        Hi, yes its the 5 6’’ pans to make rainbow cakes. I just bought it recently. Many thanks for the advise. I am also quite tempted to bake the orange cardamom cake from your website for my daughter. Torn between these two recipes. Any recommendations which one will be better? My first time trying out your recipes and I am looking forward to bake the birthday cake this weekend!

        Reply
  10. kalaiselvan says

    July 26, 2021 at 3:37 am

    5 stars
    Strawberry basil cake taste very amazing. thanks for taking the time to share with us.

    Reply
    • Sam Adler says

      July 27, 2021 at 2:27 pm

      Thank you SO much for letting me know! And for leaving a review and 5 start rating, thank you!!

      Reply
  11. british shorthair kittens for sale says

    January 3, 2022 at 4:25 am

        it’s so refreshing to see a post that talks straight to the point. thanks so much for writing about this it has really helped me with building my experience. thanks a lot 

    Reply
    • Sam Adler says

      January 24, 2022 at 11:27 am

      So welcome!

      Reply
  12. Acharya Shiv says

    February 18, 2022 at 7:24 am

    5 stars
    I just want to make three points
    1. Good photos
    2. Better explanation
    3. Best cake.
    Will try for sure and if I make this good also let you know in the same post.

    Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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