Strawberry and Basil Whipped Cream Cake

Votes: 1

How to Make - Strawberry Basil Whipped Cream Cake

Time: 3 hours 25 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 423, total fat 28 G., saturated fats 17 G., proteins 4 G., carbohydrates 41 G., fiber 2 G., cholesterol 91 mg, sodium 151 mg, sugar 26 G.

If you haven't yet tried the combination of sweet fresh strawberries and aromatic basil, this cake is a great way to explore new flavors. The dessert consists of two soft and moist vanilla layers, layered with fluffy basil-flavored whipped cream and juicy strawberries. A perfect treat for summer holidays!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Basil Whipped Cream

2 cups heavy cream
1 cup fresh basil leaves + sprigs for garnish
3 tablespoons powdered sugar
0.5 tsp vanilla extract

Cake

110g unsalted butter at room temperature, plus extra for greasing the pan
1 1/4 cups cake flour, plus extra for dusting pan
1.5 tsp baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
0.5 tbsp. + 2 tbsp. l. milk
1 tsp vanilla extract
Whites of 2 large eggs

Strawberry

4 cups strawberries, hulled and quartered
2 tbsp. granulated sugar
1 tbsp finely chopped fresh basil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, strawberry, basil

Cooking the dish according to the recipe:

Basil Whipped Cream:

Bring the cream to a simmer in a small saucepan. Remove from heat and stir in the basil. Let steep for 30 minutes, then strain and refrigerate until completely cool, at least 2 hours.
Preheat oven to 350°F (175°C), with the rack on the middle shelf. Grease and flour a 9-inch (22 cm) cake tin and line the bottom with a circle of parchment paper.

Cake:

Combine the flour, baking powder, and salt in a medium bowl. Using a mixer on high speed, beat the butter with 1/2 cup of granulated sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally. Reduce the speed to low and add half the flour mixture. Add the milk and vanilla extract and mix well. Add the remaining flour mixture and knead until smooth.
In a clean mixer bowl, beat the egg whites with the remaining 1/4 cup granulated sugar until stiff peaks form. Using a spatula, fold about a third of the egg whites into the batter to lighten it, then carefully fold in the remaining beaten whites. Pour the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 25 minutes. Let cool in the pan on a wire rack for about 10 minutes, then remove from the pan and cool completely.
Strawberry:

Combine the strawberries and sugar in a medium bowl. Mix well and refrigerate until the sugar dissolves and the berries release their juices, about 30 minutes. Taste and add a little more sugar if the strawberries are too tart. When ready to serve, add the basil and toss to combine.
Place the chilled cream in the bowl of a stand mixer. Beat with the whisk attachment on medium-high speed until foamy, then gradually add the powdered sugar and increase the speed to high. Beat until soft peaks form, about 2 minutes. Add the vanilla extract.
Cut the cake layer in half horizontally to create two thin layers. Place the bottom layer on a serving platter.
Spread half the whipped cream on top, then half the strawberries. Top with the second cake layer, cut side down. Top with the remaining whipped cream and strawberries. Garnish with basil sprigs and serve immediately.