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    Home » Recipes » Cakes

    Published: Apr 20, 2019 · Modified: Jul 15, 2022 by Pate Giltner Leave a Comment

    Strawberry Cake with Strawberry Basil Buttercream

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    This cake is honestly the lightest and most refreshing cake ever born into existence. It’s just plain delightful.

    The cake has such a light crumb and has fresh strawberry puree right in the batter. The icing is a swiss meragnue buttercream also with fresh strawberries. Its perfect and should be made immieadiatly.

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    Strawberry Cake with Strawberry Basil Buttercream

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Pate Giltner
    • Prep Time: 20
    • Cook Time: 40
    • Total Time: 1 hour
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    Ingredients

    Scale

    For the cake:

    1. 3 cups of cake flour
    2. ½ cup all-purpose flour
    3. 1 tablespoon baking powder 
    4. 1 teaspoon salt
    5. 8 ounces of unsalted butter (two sticks)
    6. 2 ¼ cups sugar
    7. 3 large eggs plus one egg white
    8. 1 cup whole milk
    9. 1 ½ teaspoons vanilla 
    10. 1 ¼ cup pureed strawberries 

    For the buttercream

    1. 4 egg whites 
    2. 1 ¼ cups sugar
    3. ¾ pound unsalted butter (3 sticks) softened and cut into pieces 
    4. 1 cup pureed strawberries 
    5. 2 tablespoons finely chopped basil 

    Instructions

    1. Preheat oven to 350 degrees, grease 3 9 inch cake pans and prepares ingredients.
    2. Whisk flours, salt, and baking powder together in a large bowl.
    3. Cream butter and sugar together in a stand mixer until light and fluffy. 
    4. Add eggs and egg white one at a time beating completely before adding the next egg.
    5. Mix milk and vanilla together and while the mixer is on low add ⅓ of the flour mixture followed by ⅓ of the milk, keep alternating wet and dry ingredients until all are incorporated.
    6.  Pour in the strawberries and mix to combine.
    7. Divide the mixture evenly between the cake pans and bake for 20-25 minutes.

     For the buttercream:

    1. Put eggs whites and sugar in a heatproof bowl set over a pot of simmering water. Whisk until sugar is completely dissolved and mixture reaches 160 degrees. 
    2. Remove bowl from heat and attach the bowl to a mixer, whisk on medium-high speed for 5 minutes or until very stiff peaks form. Lower speed to medium and start adding butter one piece at a time until are all combined. Add in the chopped basil. Whisk until stiff peaks form again if you lost definition when adding the butter. 
    3. Switch to the paddle attachment and on low speed slowly add a little bit of the strawberries, keep mixing and adding strawberries until all are combined. Whisk on medium speed to firm up the mixture. 

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi! I'm Pate, the blogger, recipe developer, and photographer behind The G&M Kitchen!

    Raised in the heart of Kentucky, I come from a long line of passionate cooks and bakers. The kitchen was always the heart of our home, where we transformed vegetables into delightful dishes and crafted pies and cakes that emerged from the oven. This tradition of coming together through food and cooking inspired the name of my blog, The G&M Kitchen – 'G' for my father's family, the Giltners, and 'M' for my mother's family, the Millers.

    I also believe if a recipe is missing something, it's probably bourbon.

    Learn more about me →

    Hello and welcome!

    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

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    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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