Strawberry Basil Coffee Cake Food

STRAWBERRY CAKE WITH BASIL WHIPPED CREAM

Steps:

• For the basil whipped cream: Bring the cream to a simmer in a small saucepan. Remove from the heat and stir in the basil. Let sit 30 minutes, then strain and refrigerate until cold, at least 2 hours.
• For the cake: Preheat the oven to 350 degrees F with a rack in the middle. Butter and flour a 9-inch cake pan and line the bottom with a circle of parchment.
• Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar on high speed in a mixer fitted with the paddle attachment until light and fluffy, about 3 minutes, scraping down the sides occasionally. Reduce the speed to low and mix in half of the flour mixture. Add the milk and vanilla and mix to combine. Add the remaining flour mixture and mix just until smooth.
• In a clean mixer bowl, whisk the egg whites and remaining 1/4 cup granulated sugar to firm peaks. Stir about a third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites. Spread the batter into the prepared pan. Bake until a tester in the center comes out clean, about 25 minutes. Cool in the pan on a rack for about 10 minutes, then remove from the pan and cool completely.
• For the strawberries: Combine the strawberries and granulated sugar in a medium bowl. Toss well and refrigerate until the sugar dissolves and the berries become juicy, about 30 minutes. Taste and add a little more sugar if needed. When ready to serve, add the basil and toss.
• Put the chilled cream in the bowl of a mixer fitted with the whisk attachment. Whisk on medium until foamy, then gradually add the confectioners' sugar and increase the speed to high. Whisk to form soft peaks, about 2 minutes. Whisk in the vanilla.
• Split the cake horizontally with a serrated knife into 2 thinner layers. Place the bottom layer on a serving platter. Top with half of the whipped cream and then half of the strawberries. Add the top layer, cut-side down. Top with the remaining whipped cream and strawberries. Garnish with basil sprigs and serve immediately.

STRAWBERRY BASIL CAKE WITH STRAWBERRY BUTTERCREAM

Steps:

• 1. For the Strawberry Puree
• 2. Add fresh strawberries to a blender or food processor and puree until smooth. Pour into a medium saucepan and place over medium-low heat. Simmer for about 30 minutes, stirring often until reduced by half and thick. Take half a cup out and set aside. This will be used in the frosting. Add the basil to the remaining puree, stir and place in the refrigerator until ready for use.
• 3. For the Cake
• 4. Preheat the oven to 325 degrees. Grease and flour two 8 inch cake pans; set aside. Add the flour, sugar, baking powder, and salt to your mixing bowl if using a stand mixer or a big bowl if using a hand mixer and combine well. Then add the chilled butter slowly, mixing on medium-low speed until crumbs form. . Next, in a separate bowl whisk together the egg whites, milk, strawberry puree (from the refrigerator), vanilla and oil. With the mixer on low, and add half of the wet ingredients, turn mixer to medium speed and mix until thick, scraping down the sides of the bowl. Add food coloring at this time if using. I used 3 drops for very light pink. Add the rest of the wet ingredients and mix on medium speed until well combined. Remember to scrape down sides and bottom of the bowl. Distribute the batter evenly between the two cake pans and bake for 35-40 minutes until done. Let cool completely before frosting.
• 5. For the Frosting
• 6. Beat butter with an electric mixer in a bowl until light and fluffy, if using the stand mixer be sure to scrape the bottom of the bowl. Add 1 cup powdered sugar into butter and mix until combined. Beat in the strawberry puree and vanilla, and then keep adding the remaining powdered sugar until desired consistency. I don't like my frosting too thick so I added about 3 ¼ cups. For a more firm frosting add more. Add food coloring for desired color if you are using, I put 4 drops in.
• 7. When cakes are cooled, place one layer of cake on a serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer, adding the buttercream on top and pushing it down the sides. Using a cake spatula or a butter knife, go around the sides and smooth it. I am not artist when it comes to decorating cakes; I just try to make them look pretty! So you can get as fancy as you like here. No matter what it looks like when you are done though, its tastes amazing. So Mangialicious!

STRAWBERRY COFFEE CAKE

Steps:

• In lg saucepan, combine strawberries and cornstarch til blended.
• Bring to a boil over medium heat, stirring constantly.
• Cook and stir 2 minutes or until thickened.
• Remove from heat.
• Stir in cinnamon, almond and 1/2 teaspoons vanilla, set aside.
• In lg. bowl, combine flour and sugar.
• Cut in butter til mixture is crumbly.
• *Set aside 1/2 cup for topping.
• Add baking powder, soda and salt to the remaining flour mixture.
• Stir in buttermilk, 1 teaspoons vanilla and beaten egg til moistened.
• Spread 1 1/2 cups batter into greased 8" square baking dish.
• Carefully spread/top with strawberry mixture.
• Drop remaining batter by Tbls. over strawberry mixture.
• Sprinkle with reserved crumb mixture.
• Bake at 350º for 35-40 minutes or til golden brown.
• Cool on wire rack.

STRAWBERRY BASIL CHEESECAKE BARS

Steps:

• For Strawberry Basil Sauce:.
• Place strawberries, 2 T water, 1/4 cup sugar, lemon juice, lemon zest (if using), and a pinch of salt into a sauce pot and bring to boil over medium-low heat.
• Whisk 2T water with 1T cornstarch and add to strawberry mixture.
• Add basil leaves to strawberry mixture.
• Use an immersion blender or transfer to blender and blend until smooth. Return to sauce pot.
• Adjust basil, lemon, and sugar amounts to desired levels.
• Reduce heat and let simmer for 10-15 minutes until reduced to about 1 cup of thick sauce (a little thinner than the consistency of honey).
• Let sauce cool.
• For Crust:.
• Cream the butter and 1/2 cup sugar.
• Add the salt and 1 3/4 cup flour to sugar mixture and combine until the dough is well mixed. Add remaining 1/4 cup flour as needed to form dough.
• With floured hands, dump dough into a greased 9x13 pan and press to form crust.
• Let the dough chill for 15-20 minutes (about the time it takes for the oven to preheat).
• Bake crust at 350 until barely brown (10-12 min), let cool on a wire rack for about 15 minutes.
• For Cheese Filling:.
• Beat cream cheese and 1/2 cup sugar until smooth.
• Blend in eggs, sour cream, vanilla extract, and a pinch of salt.
• To Assemble:.
• Pour cream cheese mixture over crust.
• Drop spoonfuls of strawberry sauce onto the top and use a knife to cut through the cheese layer to create a swirl appearance.
• Bake at 350 for 25-30 minutes until the outer edges are set, but the middle is still slightly jiggles.
• Let cool on the counter before transferring to the refrigerator.

ROASTED STRAWBERRY & BASIL CREAM PIE FROM KALE & CARAMEL

Steps:

• Make the Whipped Cream:.
• In a small saucepan, heat the heavy cream over medium heat. When steam rises, slightly crumple the basil leaves, add them to the cream, and reduce the heat to low. Stir and compress the basil with a wooden spoon or silicone spatula, cooking for another 1 to 2 minutes. Do not let the mixture boil. Remove from the heat and let the basil steep for 30 minutes, covered. When the basil has finished steeping, strain the cream and discard the basil.
• Let the basil-infused cream cool, then whip with the honey until soft peaks form. Set aside in the fridge.
• Make the Crust:.
• Preheat the oven to 375°F.
• In a small saucepan over low heat, melt the butter. Crush the graham crackers in a food processor or blender until they have a sandy texture. Don't over-blend into a flour. Pour the crumbs into a large bowl and mix in the sugar, butter, and salt. Mix until you have a wet sand-like blend.
• Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 to 12 minutes, until golden brown. Remove and let cool completely on a rack.
• Make the Filling:.
• With the oven still at 375°F, cut the strawberries in half. Place in a large bowl and toss gently with the sugar. Arrange them on a parchment-lined rimmed baking sheet and bake for 25 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor or blender, puree, and set aside to cool completely.
• Whip the heavy cream in a large bowl until soft peaks form. Set aside.
• In a second bowl, whip the cream cheese, cooled strawberry puree, and honey until completely smooth, about 5 minutes. Fold the whipped cream into the strawberry cream cheese mixture until incorporated and even in color.
• Assemble the Pie:.
• Once the pie crust is completely cool, spread the strawberry cream cheese mixture into the bottom of the pan. Spoon the basil whipped cream in a smaller circle over the top of the strawberry filling, leaving a 2-inch border.
• Garnish with fresh strawberry halves and small basil leaves. Chill, covered in plastic wrap, for at least 2 hours.
• Slice and serve with extra strawberries and a sprinkle of minced fresh basil leaves and small, whole leaves for garnish.
• Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: http://www.kaleandcaramel.com/book.