Basil Whipped Cream
  • 1 Cup heavy cream
  • 1/2 Cup fresh basil leaves
  • 2 Tablespoons sugar
Strawberry Cake
  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1 Tsp. kosher salt
  • 1/2 Tsp. baking soda
  • 1 3/4 Cups sugar
  • 2 Tablespoons fresh basil, minced
  • 4 eggs, at room temperature
  • 2/3 Cup olive oil
  • 1/2 Cup whole milk
  • 1/2 Cup sour cream
  • 1 Tbsp. vanilla extract
  • 3-4 Driscoll’s Berry Big Strawberries, diced
Strawberry Roses
  • 6-7 Driscoll’s Berry Big Strawberries, whole or shaped into roses
  • Basil leaves
Basil Whipped Cream
  1. POUR 1 cup heavy cream into a small saucepan.
  2. ADD 1/2 cup basil leaves.
  3. HEAT to a simmer just until barely steaming.
  4. REMOVE from heat.
  5. COVER saucepan and ALLOW to steep at least 30 minutes.
  6. CHILL in refrigerator at least one hour.
  7. STRAIN chilled infused heavy cream into the bowl of a stand mixer fitted with whisk attachment and DISCARD basil leaves.
  8. ADD 2 tablespoons sugar to bowl of stand mixer.
  9. WHISK on medium until soft peaks form.
  10. CHILL in refrigerator until needed.
Strawberry Cake
  1. PREHEAT oven to 325˚F.
  2. SPRAY with nonstick spray or LINE with parchment paper a 9-inch by 13-inch baking pan.
  3. PLACE 2 cups flour into a medium bowl.
  4. ADD 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.
  5. SIFT ingredients together.
  6. SET ASIDE flour mixture.
  7. PLACE 1 ¾ cups sugar into a large bowl.
  8. ADD 2 tablespoons minced basil.
  9. MASSAGE basil leaves into sugar using fingertips.
  10. ADD 4 eggs.
  11. WHISK until well combined.
  12. ADD 2/3 cup olive oil, 1/2 cup milk, 1/2 cup sour cream, and 1 tablespoon vanilla extract.
  13. WHISK until smooth.
  14. ADD flour mixture.
  15. FOLD together until no white streaks remain.
  16. FOLD in diced strawberries until incorporated.
  17. POUR batter into prepared baking pan.
  18. BAKE 45 – 50 minutes or until a cake tester inserted in center comes out clean.
  19. SET ASIDE strawberry cake to cool completely.
Strawberry Roses
  1. PLACE one strawberry, stem side down, on a cutting board.
  2. INSERT a wooden skewer securely into tip of strawberry.
  3. HOLDING skewer in one hand and paring knife in the other, cut petals around lowest sides of strawberry.
  4. FAN petals out as you work your way around strawberry and USE skewer to TURN berry as you cut.
  5. CUT another row of petals slightly above first row.
  6. CONTINUE CUTTING and FANNING OUT petals and until you reach top of berry
  7. REPEAT with remaining strawberries.
  1. SPREAD basil whipped cream evenly over top of cake.
  2. DECORATE cake with whole Berry Big Strawberries or strawberry roses.
  3. GARNISH with additional fresh basil leaves as desired.
  4. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g