basil strawberries and cream sheet cake

Basil strawberries and cream sheet cake

This basil strawberries and cream sheet cake is a refreshing, delicious summertime cake fit for a party.

Hosting friends and family for dinner is one of my favorite ways to pamper my loved ones. I love to bake my classic yellow sheet cake, which I usually frost with dark chocolate ganache because it’s delicious and effortlessly feeds a crowd. However, the ripe, juicy strawberries that are in season this time of year inspired me to pair this yummy cake with something lighter than dark chocolate.

Basil strawberries and cream sheet cake

For this summertime version of my classic yellow cake I made an almond flavored cream cheese frosting and macerated ripe strawberries with hints of basil. Everyone fell in love with this cake at first bite and I know your family will too!

Basil strawberries and cream sheet cake

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basil strawberries and cream sheet cake

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  • Author: Sep Esmaili Campos


  • one recipe better than box yellow sheet cake
  • 16 ounces fresh strawberries
  • 1 tablespoon granulated sugar
  • 710 fresh basil leaves, thinly sliced
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • zest of 1 lemon
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream


  1. Bake the cake according to the better than box yellow sheet cake. Allow the cake to cool completely.
  2. Remove the cooled cake from it’s pan and place on a serving plate. Place the cake in the freezer for 10 minutes to make for easy slicing.
  3. Wash and hull the strawberries. Quarter the strawberries (halve the smaller berries) and place in a mixing bowl.
  4. Toss the strawberries with the tablespoon of sugar and the basil. Set aside at room temperature while you make the cream.
  5. To make the cream, place the softened cream cheese in the bowl of a standing mixer with the whisk attachment in place.
  6. Whip the cream cheese and add 1/2 cup granulated sugar, lemon zest, almond extract, and vanilla extract until fully mixed. Periodically scrape down the sides of the bowl with a rubber spatula.
  7. With the mixer running on low, slowly stream in the heavy cream until fully combined. Continue to whip until the cream has increased in volume and the frosting is thick and spreadable.
  8. Remove the cake from the freezer and use a serrated knife to slice the cake in half, making two layers.
  9. Spread half of the frosting over the first layer and top with half of the macerated strawberries with their juices.
  10. Place the second cake layer on top of the first layer. Top with the remainder of the frosting and decorate with the rest of the macerated strawberries.
  11. Serve chilled.
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