Strawberry Basil Cake With Strawberry Buttercream Recipes

Steps:

• For the basil whipped cream: Bring the cream to a simmer in a small saucepan. Remove from the heat and stir in the basil. Let sit 30 minutes, then strain and refrigerate until cold, at least 2 hours.
• For the cake: Preheat the oven to 350 degrees F with a rack in the middle. Butter and flour a 9-inch cake pan and line the bottom with a circle of parchment.
• Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar on high speed in a mixer fitted with the paddle attachment until light and fluffy, about 3 minutes, scraping down the sides occasionally. Reduce the speed to low and mix in half of the flour mixture. Add the milk and vanilla and mix to combine. Add the remaining flour mixture and mix just until smooth.
• In a clean mixer bowl, whisk the egg whites and remaining 1/4 cup granulated sugar to firm peaks. Stir about a third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites. Spread the batter into the prepared pan. Bake until a tester in the center comes out clean, about 25 minutes. Cool in the pan on a rack for about 10 minutes, then remove from the pan and cool completely.
• For the strawberries: Combine the strawberries and granulated sugar in a medium bowl. Toss well and refrigerate until the sugar dissolves and the berries become juicy, about 30 minutes. Taste and add a little more sugar if needed. When ready to serve, add the basil and toss.
• Put the chilled cream in the bowl of a mixer fitted with the whisk attachment. Whisk on medium until foamy, then gradually add the confectioners' sugar and increase the speed to high. Whisk to form soft peaks, about 2 minutes. Whisk in the vanilla.
• Split the cake horizontally with a serrated knife into 2 thinner layers. Place the bottom layer on a serving platter. Top with half of the whipped cream and then half of the strawberries. Add the top layer, cut-side down. Top with the remaining whipped cream and strawberries. Garnish with basil sprigs and serve immediately.

Steps:

• 1. For the Strawberry Puree
• 2. Add fresh strawberries to a blender or food processor and puree until smooth. Pour into a medium saucepan and place over medium-low heat. Simmer for about 30 minutes, stirring often until reduced by half and thick. Take half a cup out and set aside. This will be used in the frosting. Add the basil to the remaining puree, stir and place in the refrigerator until ready for use.
• 3. For the Cake
• 4. Preheat the oven to 325 degrees. Grease and flour two 8 inch cake pans; set aside. Add the flour, sugar, baking powder, and salt to your mixing bowl if using a stand mixer or a big bowl if using a hand mixer and combine well. Then add the chilled butter slowly, mixing on medium-low speed until crumbs form. . Next, in a separate bowl whisk together the egg whites, milk, strawberry puree (from the refrigerator), vanilla and oil. With the mixer on low, and add half of the wet ingredients, turn mixer to medium speed and mix until thick, scraping down the sides of the bowl. Add food coloring at this time if using. I used 3 drops for very light pink. Add the rest of the wet ingredients and mix on medium speed until well combined. Remember to scrape down sides and bottom of the bowl. Distribute the batter evenly between the two cake pans and bake for 35-40 minutes until done. Let cool completely before frosting.
• 5. For the Frosting
• 6. Beat butter with an electric mixer in a bowl until light and fluffy, if using the stand mixer be sure to scrape the bottom of the bowl. Add 1 cup powdered sugar into butter and mix until combined. Beat in the strawberry puree and vanilla, and then keep adding the remaining powdered sugar until desired consistency. I don't like my frosting too thick so I added about 3 ¼ cups. For a more firm frosting add more. Add food coloring for desired color if you are using, I put 4 drops in.
• 7. When cakes are cooled, place one layer of cake on a serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer, adding the buttercream on top and pushing it down the sides. Using a cake spatula or a butter knife, go around the sides and smooth it. I am not artist when it comes to decorating cakes; I just try to make them look pretty! So you can get as fancy as you like here. No matter what it looks like when you are done though, its tastes amazing. So Mangialicious!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high.
• Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate.
• Puree strawberries in a blender until smooth and set aside.
• Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed.
• Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.