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A pink strawberry basil cake on a white cake stand decorated with hydrangeas and roses.

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!
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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: 5 hours 51 minutes
Cook Time: 45 minutes
Total Time: 5 hours 51 minutes
Servings: 1 Large Cake- 15-18 people
Calories: 379kcal
Author: Sam Adler - Frosting and Fettuccine


  • 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!


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.


Nutrition Facts
Strawberry Basil Layer Cake with Strawberry Buttercream
Amount Per Serving (1 g)
Calories 379 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Polyunsaturated Fat 3g
Cholesterol 62mg21%
Sodium 57mg2%
Carbohydrates 69g23%
Fiber 1g4%
Sugar 55g61%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.