Lemon Basil Cake With Strawberry And Cream Filling

Name: Lemon Basil Cake With Strawberry And Cream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/2 cups Butter, Room Temperature; 1 cup Sugar; 2 whole Eggs; 2 teaspoons Vanilla Bean Paste Or Vanilla Extract; 1-1/2 cup All-purpose Flour; 1-3/4 teaspoon Baking Powder; 1/2 cups Milk; 2 teaspoons Lemon Zest , Or More To Taste; 2 teaspoons Chopped Basil, Or More To Taste; FOR THE FILLING:; 2 cups Sliced Strawberries; 5 leaves Basil, Chiffonade; 1 teaspoon Sugar; FOR THE WHIPPED CREAM:; 1-1/2 cup Heavy Whipping Cream; 3 Tablespoons Powdered Sugar; 1-1/2 teaspoon Vanilla Bean Paste Or Vanilla Extract

Servings: persons

FOR THE CAKE:
1/2 cups Butter, Room Temperature
1 cup Sugar
2 whole Eggs
2 teaspoons Vanilla Bean Paste Or Vanilla Extract
1-1/2 cup All-purpose Flour
1-3/4 teaspoon Baking Powder
1/2 cups Milk
2 teaspoons Lemon Zest , Or More To Taste
2 teaspoons Chopped Basil, Or More To Taste
FOR THE FILLING:
2 cups Sliced Strawberries
5 leaves Basil, Chiffonade
1 teaspoon Sugar
FOR THE WHIPPED CREAM:
1-1/2 cup Heavy Whipping Cream
3 Tablespoons Powdered Sugar
1-1/2 teaspoon Vanilla Bean Paste Or Vanilla Extract

1
Preheat your oven to 350u00b0F and grease a 9x9 cake pan. Sift flour and baking powder, stir to combine and set aside.
2
Cream butter and sugar then add 1 egg at a time. Add vanilla.
3
Slowly add dry ingredients to wet mixture. Slowly stir in milk until combined.
4
Add lemon zest and basil and stir until just combined. Add mixture to pan and bake in oven for about 30 minutes, or until a toothpick is inserted and comes out clean.
5
Once the cake is cooling, prepare the filling. Mix chopped strawberries, chiffonade basil and sugar in a small bowl. Set aside.
6
Right before you construct the dessert, prepare the whipped cream. Whip the cream with a stand or hand mixer. Add powdered sugar and vanilla (use specified amounts or make to taste).
7
To construct the dessert, cut the cake into 8 rectangles and halve each piece crosswise to cut the thickness in half. Add a thin layer of cream and strawberry mixture to one half of the rectangle and a layer of cream to the other half. Place the second half cream-side down on top of the strawberries. Top with cream and more berries.

869

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 cups Butter, Room Temperature, 1 cup Sugar, 2 whole Eggs, and more.

Yes, Lemon Basil Cake With Strawberry And Cream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Basil Cake With Strawberry And Cream Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions