Strawberry Pound Cake with Basil Whipped Cream

Hold on to your hats. This it ain’t your grandma’s strawberry shortcake.

 

Ingredients: (makes 1 loaf)

1 1/2 cup all purpose flour

1 cup sugar

1 stick butter

3 eggs

1/3 cup strawberry puree (measure out 1/2 cup of fresh or frozen berries and then blend)

1/4 cup sour cream

1/2 tsp baking soda

1/2 tsp vanilla extract (optional)

1/4 cup chopped basil

1 cup whipping cream

1 tblsp sugar

Directions: Preheat oven to 375 degrees. Grease a loaf pan.

Cream the butter and sugar together and add the vanilla. In a separate bowl, combine the flour and baking soda. Then add in the vanilla/sugar mix along with the eggs, strawberry puree, and sour cream.

This is the stuff dreams are made of.

Pour batter into the loaf pan. Bake for 50 min to an hour, until the center is done.

  

Now, it’s time to make the whipped cream.

Pour the cream into a bowl and mix until it forms stiff peaks.

Don’t even attempt this. Your arm will fall off, I promise.

 

Go with an electric mixer. You’ll be happy you did.

Oh whipped cream, you are magical.

 

Now, gently fold in the sugar and the chopped basil.

Once the cake is done, remove it from the oven and allow to cool completely.

Spread the basil whipped cream between 1 inch slices of the strawberry cake. Top with more strawberries and chopped basil.

A strawberry basil sandwich cake.

Fresh basil paired with bright, sweet strawberries is pretty amazing.

Clearly, I didn’t like it at all.

  And I definitely did not sneak bites of it all afternoon long. Not me!

Other posts you may enjoy:

1. Spiced Sour Cream Coffee Cake
2. Homemade Chocolate Pudding with Pistachios and Sour Cherries (and Real Whipped Cream)
3. Old Fashioned Pound Cake
4. Strawberry Tacos
5. Cake Vodka Milkshake

Tagged as: basil, desserts, food, pound cake, snacks, strawberries, strawberry cake, summer, sweets, vegetarian, whipped cream