Basil Cake With Balsamic Strawberries Recipes

BASIL CAKE WITH BALSAMIC STRAWBERRIES

Basil Cake with Balsamic Strawberries image

I developed this cake for an Easter party and it was beautiful! It was a refreshing new blend of flavors and now I use fresh herbs as often as I can when I making desserts! This cake sits well. You can serve the berries on the side as well.

Provided by jennifer macias

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h55m

Yield 8

Number Of Ingredients 10

Ingredients

½ cup vegetable oil
4 eggs
1 cup sour cream
1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant vanilla pudding mix
2 tablespoons finely chopped fresh basil
⅔ cup balsamic vinegar
¼ cup white sugar
1 pint fresh strawberries, hulled and quartered
1 teaspoon chopped fresh mint, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Generously grease a fluted tube pan (such as a Bundt®).
Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
Pour batter into prepared pan.
Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

Nutrition Facts : Calories 586.5 calories, Carbohydrate 75.4 g, Cholesterol 105.7 mg, Fat 29.4 g, Fiber 1.5 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 656.5 mg, Sugar 55.6 g

STRAWBERRY SHORTCAKE WITH BASIL

Strawberry Shortcake With Basil image

Strawberry shortcake never tasted so good-or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the basil flavor doesn't evaporate.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 8h40m

Number Of Ingredients 11

Ingredients

2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
20 large basil leaves, plus 1/3 cup small or torn basil leaves
3 cups all-purpose flour
1/2 cup granulated sugar, plus more if needed
1 1/2 tablespoons baking powder
Salt
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
4 1/2 cups sliced strawberries (1 pound 4 ounces)
3 tablespoons confectioners' sugar

Steps:

Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.

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