Strawberry Basil Layer 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!
Author:Sam Adler - Frosting and Fettuccine
Prep Time:15- 25 minutes
Cook Time:45 minutes
Total Time:60-70 minutes
Yield:1 Large Cake- 15-18 people 1x
Strawberry Basil cake:
1 cup chopped fresh strawberries, hulled and cleaned
1/4 cup loosely packed fresh basil leaves
1 cup unsalted butter softened
2.5 cups granulated sugar
4 large eggs plus one yolk
3 cups of all purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup low fat milk
1 teaspoon vanilla extract
1 cup chopped strawberries, hulled and cleaned
1 cup water
1 cup granulated sugar
1 cup unsalted butter, softened
1 1/2 cups freeze dried strawberries, pulsed in a food processor to equal 3/4 cup powder
3 cups confectioners sugar
1 teaspoon vanilla extract
2–3 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.
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!
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.