A Twist on Tradition: Strawberry Basil Shortcake Cake to Delight Your Tastebuds!
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There’s just something irresistible about strawberries and cream — they’re nostalgic, summery, and effortlessly pretty. But when you bring in a whisper of fresh basil? That’s where the magic happens. This Strawberry Basil Shortcake Cake is my herb garden’s take on the classic. The basil adds a light, almost peppery brightness that plays so well with sweet berries and pillowy whipped cream. It’s the kind of dessert you pull out when you want to make someone feel cherished — and honestly, it looks far fancier than it actually is.
📌 Why You’ll Love This Recipe
- 🍓 Light, fluffy, and full of fresh strawberries
- 🌿 A fresh twist with basil you can taste (but it’s not overpowering)
- 🍰 Easy layering — no piping skills needed!
- ⏱ Simple ingredients, fast to prep
- 💕 Perfect for Mother’s Day, showers, or spring picnics
📌 Quick Reference Section
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: 50 minutes + cooling
- Servings: 8
- Dietary Info: Vegetarian
Key Ingredients at a Glance:
Strawberries, basil, eggs, sugar, flour, cream, vanilla
📌 Ingredients List
For the Cake:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk (or buttermilk for tang)
- 2 Tbsp fresh basil, finely chopped
For the Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1 Tbsp sugar
- 1 cup heavy cream
- 1 Tbsp powdered sugar
- ½ tsp vanilla extract
Optional Add-Ins:
- Add lemon zest to the batter for extra brightness
- Stir chopped strawberries into the batter for more fruit throughout
📌 Step-by-Step Cooking Instructions
🍰 Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and chopped basil.
- Add flour mixture in three parts, alternating with milk. Stir gently until just combined.
- Divide batter between pans and bake for 25–30 minutes, until golden and a toothpick comes out clean.
- Cool completely before assembling.
🍓 Prep the Filling
- In a bowl, toss sliced strawberries with sugar. Let sit 15–30 minutes to release juices.
- In a chilled bowl, whip cream with powdered sugar and vanilla until soft peaks form.
🍰 Assemble the Cake
- Place one cake layer on a platter. Top with whipped cream and a layer of juicy strawberries.
- Add second cake layer and repeat, finishing with a swirl of cream and a few strawberries for garnish.
📌 Serving & Pairing Ideas
- Garnish with small basil leaves or edible flowers
- Serve chilled or slightly cool
- Pairs beautifully with iced tea, lemonade, or a bubbly rosé
📌 Storage & Make-Ahead Tips
- Best served the day it’s assembled
- Short-term: Store in fridge up to 2 days — cover lightly with foil or dome lid
- Make ahead: Bake cake layers and prep strawberries the day before; assemble just before serving
📌 Final Thoughts
This cake is the perfect mix of pretty and playful — garden-fresh, berry-packed, and just a little unexpected. I hope it brings sweetness to your celebration, and maybe even inspires you to sneak a few herbs into your next dessert. 🌿🍓
👉 If you try it, let me know! Comment below or tag @SouthernSoilSunshine on Instagram so I can see your beautiful cake table.
🌼 Explore more sweet ideas: Lemon Thyme Olive Oil Cake or Lavender Honey Sheet Cake!
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