Summer Strawberry and Sweet Basil Cake
This vibrant snacking cake pairs sun-ripened strawberries with the aromatic freshness of sweet basil for a sophisticated, moist dessert that celebrates the peak of summer bounty.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking powder fresh
- 0.5 tsp kosher salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar plus 1 tbsp for sprinkling
- 1 large egg room temperature
- 0.5 cup whole milk
- 1 tsp pure vanilla extract
- 1 lb fresh strawberries hulled and halved
- 0.25 cup fresh sweet basil leaves finely chiffonaded
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. This cake can be made a day ahead as the basil flavor deepens over time. For a citrus twist, add 1 tablespoon of lemon zest to the sugar while creaming the butter.