Strawberries and basil were born to be together. Basil is delicately fragrant, strawberries are sweetly tangy; when united they elevate each other. They are cruelly kept apart with recipes’ continuous use of strawberry in desserts and basil in savory dishes. Well no more! This strawberry basil bundt cake recipe is uniting these long lost friends, and what this recipe has put together, let no cook put asunder.

The What: 
  • 10 basil leafs
  • 1/2 cup strawberry puree (freshly made)
  • 1/2 cup strawberries, diced
  • 1 tablespoon flour
  • 1 3/4 cup sugar
  • 3 egg
  • 2 tablespoons vanilla extract
  • 1/2 cup vegetable oil
  • 2 1/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

 

The How: 

Preheat the oven to 350° F (180°C). Butter and flour a bundt pan and set aside.

Place about 10 strawberries in a blender with 10 basil leafs; blend until smooth.

Pour the mixture into a measuring cup. Make sure you have 1/2 cup.

Place the diced strawberries in a small bowl and add the tablespoon of flour. Mix and set aside.

Place the eggs, sugar, and vanilla in a stand mixer with the whisk attachment. Mix on speed 2 for 10 minutes. The mix will double in size and turn a pastel yellow.

Meanwhile, measure out the dry ingredients (flour, baking powder, salt) onto a piece of parchment paper.

While the mixer is still on, drizzle in the vegetable oil.

Turn the mixer off, add in the dry ingredients, milk, and the strawberry puree.  Mix on low until combined.

Using a spatula, scrape the sides and bottom of the bowl and stir to get rid of any hidden flour bubbles. Add the diced strawberries and mix gently. Pour the mixture into the prepared bundt pan.

Bake for 45-50 minutes. Let cool for at least 1 hour in the bundt pan. Flip it over on to a plate or cake stand and allow to cool for another hour.

 

Leftover basil? Try these recipes👇

 

New recipe

New recipe

Strawberries and basil were born to be together. Basil is delicately fragrant, strawberries are sweetly tangy; when united they elevate each other. They are cruelly kept apart with recipes' continuous use of strawberry in desserts and basil in savory dishes. Well no more! This strawberry basil bundt cake recipe is uniting these long lost friends, and what this recipe has put together, let no cook put asunder.

 

Ingredients

  • 10 basil leafs
  • 1/2 cup strawberry puree (freshly made)
  • 1/2 cup strawberries, diced
  • 1 tablespoon flour
  • 1 3/4 cup sugar
  • 3 egg
  • 2 tablespoons vanilla extract
  • 1/2 cup vegetable oil
  • 2 1/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 350° F (180°C). Butter and flour a bundt pan and set aside.
  2. Place about 10 strawberries in a blender with 10 basil leafs; blend until smooth. Pour the mixture into a measuring cup. Make sure you have 1/2 cup.
  3. Place the diced strawberries in a small bowl and add the tablespoon of flour. Mix and set aside.
  4. Place the eggs, sugar, and vanilla in a stand mixer with the whisk attachment. Mix on speed 2 for 10 minutes. The mix will double in size and turn a pastel yellow.
  5. Meanwhile, measure out the dry ingredients (flour, baking powder, salt) onto a piece of parchment paper.
  6. While the mixer is still on, drizzle in the vegetable oil.
  7. Turn the mixer off, add in the dry ingredients, milk, and the strawberry puree.  Mix on low until combined.
  8. Using a spatula, scrape the sides and bottom of the bowl and stir to get rid of any hidden flour bubbles.
  9. Add the diced strawberries and mix gently. Pour the mixture into the prepared bundt pan.
  10. Bake for 45-50 minutes. Let cool for at least 1 hour in the bundt pan. Flip it over on to a plate or cake stand and allow to cool for another hour.
http://www.foodosopher.com/strawberry/