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