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Strawberry Shortcut Cake with Basil Whipped Cream

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Ingredients

  • BASIL WHIPPED CREAM
  • 1/4 cup packed fresh basil leaves
  • 1 cup heavy or whipping cream
  • 3 Tbsp powdered sugar
  • SHORTCUT CAKE
  • 1 cup unbleached all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp unsalted butter, melted
  • 1 large egg, beaten
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • ROSY STRAWBERRY FILLING
  • 1 pound fresh strawberries, hulled and diced
  • 2 tsp rosewater
  • 1/2 cup granulated sugar
  • Fresh basil or other herb leaves, for garnish

Details

Servings 8

Preparation

Step 1

Prepare the whipped cream: Combine the basil leaves and cream in a saucepan over medium-high heat. Heat until bubbles form around the perimeter. Remove from heat, cover and let infuse for 30 minutes. Strain out the basil leaves and refrigerate the flavored cream until ready.

Preheat the oven to 375 F. Grease an 8-inch cake pan. Line it with a parchment paper circle, butter the paper and dust the pan with flour. Tap out access.

Prepare the cake: Whisk the dry ingredients together in a medium bowl. Whisk in the remaining wet ingredients until almost smooth. Pour batter into the pan.

Bake for 22 to 25 minutes or until an inserted toothpick comes out clean. Cool the cake in the pan on a wire rack for 10 minutes, then remove from pan to cool on the rack completely.

Prepare the strawberry filling: Set aside 5 strawberries for the garnish. Combine remaining strawberries with the sugar and rosewater.

Assemble the cake: Cut the cake in half horizontally, using a serrated knife. Spread the bottom layer, cut side up, with strawberry filling. Top with the remaining layer, cut side down. Whip the basil-infused cream with the powdered sugar until soft peaks form. Dollop the cream on each slice and garnish with whole strawberries and fresh basil.

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