Strawberry Basil Breeze Cake

The Strawberry Basil Breeze Cake is a delightful blend of fruity sweetness and herbal freshness. Featuring ripe strawberries and fragrant basil, this cake is light, moist, and perfect for spring and summer gatherings. Finished with a basil-infused whipped cream and optional strawberry rose garnish, it brings both flavor and elegance to the table.

Why You’ll Love This Recipe

This recipe stands out for its unique flavor combination of sweet strawberries and fresh basil, offering a refreshing twist on a classic cake. The use of olive oil ensures a tender and moist crumb, while the basil whipped cream topping adds a subtle, aromatic finish. It’s simple to make, visually appealing, and ideal for brunches, tea parties, or as a stunning dessert for any celebration.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Basil Whipped Cream

• Heavy cream

• Fresh basil leaves

• Granulated sugar

For the Strawberry Cake

• All-purpose flour

• Baking powder

• Kosher salt

• Baking soda

• Granulated sugar

• Fresh basil, minced

• Eggs, at room temperature

• Olive oil

• Whole milk

• Sour cream

• Vanilla extract

• Fresh strawberries, diced

For the Strawberry Roses (Optional)

• Whole strawberries

• Fresh basil leaves

Directions

1. Prepare the Basil Whipped Cream: In a small saucepan, heat the heavy cream with fresh basil leaves until steaming. Remove from heat and let steep for at least 30 minutes. Chill in the refrigerator. Once chilled, strain to remove basil, then whip the cream with sugar until soft peaks form.

2. Make the Strawberry Cake: Preheat the oven to 325°F (163°C). Grease or line a 9×13-inch baking pan. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a separate large bowl, combine sugar and minced basil, rubbing them together to release the basil’s aroma. Beat in eggs until fluffy. Add olive oil, milk, sour cream, and vanilla. Mix until smooth. Fold in dry ingredients and then diced strawberries.

3. Bake: Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

4. Make Strawberry Roses (Optional): Thinly slice whole strawberries around the top and sides to create a rose effect.

5. Assemble: Spread the basil whipped cream over the cooled cake. Garnish with strawberry roses and fresh basil leaves if desired.

Servings and Timing

• Servings: 10–12

• Prep Time: 15 minutes

• Cook Time: 45–50 minutes

• Total Time: 1 hour to 1 hour 5 minutes

Variations

• Layer Cake: Divide the batter between two round pans to create a layered version with basil whipped cream in between.

• Cupcakes: Bake in cupcake liners for about 20–22 minutes for individual servings.

• Lemon Twist: Add a teaspoon of lemon zest to the batter for a citrusy note.

• Basil Glaze: Instead of whipped cream, drizzle with a basil-infused glaze made from powdered sugar, lemon juice, and finely chopped basil.

• Berry Mix: Substitute half of the strawberries with raspberries or blueberries for added depth.

• Cream Cheese Frosting: Replace whipped cream with a tangy cream cheese frosting for a richer taste.

Storage/Reheating

• Storage: Store the frosted cake in the refrigerator in an airtight container for up to 3 days. If unfrosted, it can be kept at room temperature for 2 days.

• Reheating: This cake is best served at room temperature. If refrigerated, allow it to sit out for 30–45 minutes before serving. Do not microwave if topped with whipped cream.

FAQs

What does basil add to the cake?

Basil adds a subtle, herbal aroma and freshness that complements the sweetness of strawberries and enhances the overall flavor profile.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it unfrosted. Add the whipped cream topping just before serving.

Can I use frozen strawberries?

Frozen strawberries can be used, but they should be thawed and drained to avoid adding excess moisture to the batter.

Can I skip the basil?

Yes, but you’ll lose the unique flavor contrast that makes this cake special. You can substitute with mint for a different but still fresh taste.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend to replace the all-purpose flour. Make sure all other ingredients are certified gluten-free.

How do I keep strawberries from sinking in the batter?

Toss the diced strawberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended while baking.

What kind of olive oil is best?

Use a mild, light-flavored extra virgin olive oil to maintain a balance between richness and a neutral taste.

Can I use another type of milk?

Yes, whole milk is preferred for richness, but plant-based options like almond or oat milk can work, though texture and flavor may slightly differ.

How long will the whipped cream last?

Basil whipped cream should be used within 24–48 hours and kept refrigerated. Re-whip slightly if it loses volume.

Can I freeze this cake?

The unfrosted cake can be frozen for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator before frosting.

Conclusion

The Strawberry Basil Breeze Cake is a beautiful, aromatic dessert that’s both refreshing and indulgent. Its fusion of juicy strawberries and fragrant basil makes it an unforgettable treat for spring and summer gatherings. Whether you serve it with basil whipped cream or your own creative twist, it’s a crowd-pleaser that highlights the harmony of sweet and herbaceous flavors.