Strawberry Basil Cake by

Strawberry Basil Cake Recipe

{Strawberry Basil Cake Recipe} While strawberries are known to make the loveliest summer treat for those in the northern hemisphere, it just so happens that our lovely Aussie winter produces one of the finest strawberry seasons. This winter has us enjoying one of the best bumper crops (we’ve ever seen) of this romantic-looking heart-shaped fruit of love. I couldn’t resist making all sorts of delicious strawberry things, such as this addictive Strawberry Basil Sponge Cake!!

Strawberry Basil Cake by
shards of white chocolate panes to add more texture oomph

The pair needs no intro; who doesn’t know the awesome combo of strawberries and sponge go so very well together and especially when strawberries are in abundance like now! The basil and vinegar, I’ll have to add, may not be for everyone but I did like the different slant in flavour. Its unique taste gives this moist and yummy cake a bit more pluck that without.

Strawberry Basil Cake by
So. Good.

May I add that I’ve adapted this beautiful and wickedly addictive strawberry number out of one of my very ‘favourite-mostest’ baking recipe book, ‘Everyday’ another one from the talented Martha Swift of UK’s Primrose Bakery. If you’re a long-time follower of my ‘cook the book’ series of posts here, you’ll remember that I posted a previous recipe review of one of Primrose Bakery’s ‘Cupcakes’ which is my other favourite go-to.

I’ll reserve the review for another future post, for now all my friends have been bugging me for this recipe ever since I posted a picture of it on my personal Facebook account. This recipe makes one 20 cm two-layer cake with enough for a serving of between 10-12. It’s best serve chilled!

Strawberry Basil Cake by
making strawberry frosting!

A tip is to process the strawberries more finely to get a better rise. I hope you enjoy it and you’ll let me know how yours went! Tag me on our Insta account—we’re at @outofmanblog.

Happy rest-of-the-Aussie-winter! Hope you keep well because I’ve caught the flu this time and it was a real bummer…am now on the mend and can’t wait for the warmer Spring to arrive!

xo Kat

strawberry basil cake recipe by
fresh is best…


265g self-raising flour
½ teaspoon baking powder
¼ teaspoon salt
240g unsalted butter, at room temperature
200g caster sugar
2 large eggs
Macerated Strawberries (see bottom)

Preheat the oven to 180C/160°C (fan)/350℉ gas mark 4. Grease two 20 cm baking tins
and line with parchment paper.

Combine the flour, baking powder and salt in a bowl and set aside.

In a separate bowl, cream the butter and sugar together with an electric hand mixer until light
and fluffy.

Add the eggs one at a time, making sure the first one is well incorporated before
adding the second.

Add the flour mixture and mix on low speed until combined. Pour in the macerated strawberries and fold through with a spatula.

Divide the batter between the two baking tins, spreading it out evenly.

Bake for 25-30 minutes, or until the cakes are golden brown on top and an inserted skewer
comes out clean.

AIlow the cakes to stand in their tins for 15 minutes before turning out onto wire racks
to cool completely.


250g punnet of fresh strawberries, washed and hulled, diced as finely as you can
8 basil leaves, large (optional)
1 tsp balsamic vinegar
2 TB caster sugar

Dice the strawberries either by hand or use a chopper or processor to get it diced finely and place in a bowl. Slice and dice the basil leaves as finely as possible and add to the strawberries. Add the vinegar and sugar and stir through until all the ingredients are well combined. Allow the strawberries to stand for 30 minutes to macerate.


125g unsalted butter
80g cream cheese, softened
85g strawberry syrup
500g icing sugar (1 bag)

Put all the ingredients into a bowl and, using an electric hand mixer, beat on a low speed until all the ingredients come together.

Scrape down the sides of the bowl, then beat on a medium speed until the icing is smooth.

Do not overmix.

A 250 g punnet of fresh strawberries, to decorate (optional)
3-4 fresh basil leaves (optional)

Place one cake on a cake board or serving plate. Spread a layer of strawberry icing over the top the cake, then carefully place the second cake on top. Spread the remaining icing around the sides and the top of the whole cake. Decorate with fresh strawberries if you wish and perhaps a few leaves of fresh basil. This cake will be at its best if eaten on the day it is made.

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