Strawberries are known for their sweet freshness. They are really perfect for desserts because of that attribute. I haven’t tasted a dessert with strawberries that didn’t click with me and my family. We will always love a dessert as long as there’s strawberry on it. Basil on the other hand was one of my favorite greens. I love its taste, most especially its smell. I think I can recognize a basil from a mile away just because of its fragrance. Sweet freshness and fragrant smell- this amazing cake is the result.
Check out what our friends from Always Order Dessert have to say about this recipe:
“This Strawberry Basil Yogurt Cake is so lovely! When I made it, I was in one of those moods where I wanted to make something just a little bit different. I went through ideas in my head as I browsed the contents of my pantry and fridge, and this just seemed to happen. Strawberry and basil are so great together.”
This might be different, but the taste is familiar and oh so comforting. You really need to make this for your family so they can experience the amazing flavors in this cake.
Ingredients
1/3 loosely packed cup Green Giant fresh basil leaves, stems removed
1 teaspoon fresh grated lemon zest
1 1/3 cup Domino granulated white sugar
1/2 cup Land O Lakes unsalted butter, softened
2 large Eggland’s eggs
1 cup full-fat Great Value Greek yogurt
1/4 cup Borden heavy cream
1 tablespoon lemon juice
2 cups Gold Medal all purpose flour
1 teaspoon Clabber Girl baking powder
1 teaspoon Clabber Girl baking soda
1 teaspoon kosher salt
1 pint Driscoll’s strawberries, washed, hulled, and sliced in half
1 tablespoon turbinado sugar (“sugar in the raw”)
Instructions
Preheat oven to 350 degrees. Butter and flour an 8″ square baking pan or a 9″ round springform pan. In a food processor or blender, combine the basil, lemon zest, and sugar. Process 2 minutes, or until the basil is completely ground and worked into the sugar (the sugar should turn a pale green).
Combine the basil sugar and butter in a mixer and cream until fluffy, about 5 minutes. Add the eggs and beat until incorporated, about 3 more minutes. Beat in the yogurt, cream, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Mix into the dry ingredients, stirring just until fully incorporated. Pour into prepared baking pan and smooth the top.
Arrange the halved berries on top of the cake, cut-side down. Sprinkle with turbinado sugar and bake 30-35 minutes, or until a tester inserted in the center of the cake comes out clean.
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Quick Tip: Best served with a cup of tea or coffee.
Thanks again to Always Order Dessert for this amazing recipe.
