It’s the perfect time of year for strawberry deserts, and this week’s midweek snack is a fun, creative, and summery way to experiment with the versatility of the fruit. Strawberry Yogurt Basil Cake was created by Alejandra Ramos, the author of the Always Order Dessert blog.
This cake—neither too sweet nor too rich—makes a great breakfast treat or late afternoon-tide-you-over-until-dinner snack. Click here to see Ramos’s original post and find more of her great recipes!
Here’s what you need:
1/3 loosely packed cup fresh basil leaves, stems removed
1 teaspoon fresh grated lemon zest
1 1/3 cup granulated white sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup full-fat Greek yogurt
1/4 cup heavy cream
1 tablespoon lemon juice
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 pint strawberries, washed, hulled, and sliced in half
1 tablespoon turbinado sugar (“sugar in the raw”)
Here’s How to Make It:
Preheat oven to 350 degrees. Butter and flour an 8″ square baking pan or a 9″ round springform pan. In a food processor or blender, combine the basil, lemon zest, and sugar. Process 2 minutes, or until the basil is completely ground and worked into the sugar (the sugar should turn a pale green).
Combine the basil sugar and butter in a mixer and cream until fluffy, about 5 minutes. Add the eggs and beat until incorporated, about 3 more minutes. Beat in the yogurt, cream, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Mix into the dry ingredients, stirring just until fully incorporated. Pour into prepared baking pan and smooth the top.
Arrange the halved berries on top of the cake, cut-side down. Sprinkle with turbinado sugar and bake 30-35 minutes, or until a tester inserted in the center of the cake comes out clean.
Serve sprinkled with powdered sugar, if desired.
What is your favorite summer strawberry recipes? Tell us below!