This strawberry basil layer cake is bursting with strawberry flavor from the cake to the buttercream! With a hint of bright basil to level out the sweetness, this cake will be a summer favorite!
Say whattttt? Thats a lot of strawberry in one layer cake. Heck yes it is!
But wait! Theres more!
Make sure to check out the links at the bottom for their posts!
For my strawberry contribution, I give you my strawberry basil layer cake.
The inspiration for this cake came to me from a restaurant down here in South Florida called 26 Sushi & Tapas.
Everyone loves it and it is generally the chosen place to go for birthdays and GNO because it has the best sushi and fish dishes in town.
Only one problem- ok two, I don’t eat raw fish (half the menu), and if you put me near cilantro, I will punch you in the face (another quarter of the menu).
SO whats a girl to do when she’s not down for the food?
They have a strawberry basil cocktail that is out of this world.
I thought it would be weird the first time I ordered it, but I was happily mistaken.
What makes this flavor combo so good?!
The sweet strawberry flavor brings out the sweetness of the basil and combined with whatever alcohol they put in there (who cares what it is, its alcohol) it makes for a delicious happy hour drink, or two, or 3.
It’s that good.
So I started thinking that I never really see this combo of flavors in baking, and I wanted to experiment.
Obviously my mind went to cake, a strawberry basil layer cake.
The first time I tried making it, the strawberry flavor was there, but you didn’t get any flavor from the basil at all.
It’s not like I wanted someone to take a bite and be like, oh theres basil in here, its just that I wanted it to be slightly hinted.
The second time I made it, the flavors were perfectly balanced, wohoo!
Rich sweetness from the strawberries plus the peppery hint of basil that left my husband wondering what that something extra was that I added into the layers of the cake.
To really up the strawberry factor I decided to go for a strawberry buttercream, PLUS a strawberry simple syrup that I drizzled alllll over the cake layers before frosting with buttercream.
What’s a simple syrup?
A simple syrup is just a combination of water and sugar boiled down till its thickened. You can flavor it any way you want really, and then use it to brush on top of your cake layers to keep them moist (sorry).
Plus it adds another subtle layer of flavor.
3 delicious strawberry flavored recipes all in one cake!
Feel free to mix and match this up though, I bet this strawberry buttercream would be insaaaaaane on this one bowl chocolate cake!
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
Strawberry Basil Layer Cake with Strawberry Buttercream
- Strawberry Basil cake:1 cup chopped fresh strawberries hulled and cleaned1/4 cup loosely packed fresh basil leaves1 cup unsalted butter softened2.5 cups granulated sugar4 large eggs plus one yolk3 cups of all purpose flour2 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon kosher salt1/2 cup low fat milk1 teaspoon vanilla extractSimple Syrup:1 cup chopped strawberries, hulled and cleaned1 cup water1 cup granulated sugarStrawberry Buttercream:1 cup unsalted butter, softened1 1/2 cups freeze dried strawberries, pulsed in a food processor to equal 3/4 cup powder3 cups confectioners sugar1 teaspoon vanilla extract2-3 teaspoons milk or cream
- 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.In the bowl of a 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.Using another bowl, combine the remaining dry ingredients- flour, salt, baking powder, and baking soda.Add the milk and the vanilla to the strawberry basil mixture.Turn the mixer on low, and add in 1/3 of the dry ingredients, then 1/3 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.Meanwhile make the simple syrup:In a small pot combine the chopped strawberries, sugar and water.Bring the mixture to a boil, then reduce to a simmer for 5-10 minutes or until syrupy.Strain but do not press down on the strawberries otherwise you might push some pieces through the mesh.Cool.Prepare the strawberry buttercream:Crush the freeze dries 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 the 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.Add in the vanilla and milk/creamer and continue to mix for another minute.The buttercream should have stiff peaks.To assemble: 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!