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Nutrition Facts
Serving Size 140 g
(Approx. 10 Servings)
Amount Per Serving
Calories 370 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 9 g 45%
Trans Fat 0.5 g
Cholesterol 75 mg 25%
Sodium 270 mg 11%
Total Carbohydrate 53 g 18%
Dietary Fiber 2 g 8%
Sugars 28 g
Protein 5 g
Vitamin A 10% Iron 10%
Vitamin C 35% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Strawberry Basil Cake
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
10  People


Recipe makes 10 Servings

1/3 cup(s) basil leaves, stems removed
2 Tsp lemon, zested
1 1/4 cup(s) granulated sugar
1/2 cup(s) unsalted butter, softened to room temperature
2 eggs
1 1/4 cup(s) sour cream
1 Tbsp lemon, juiced
2 cup(s) all-purpose flour
1 Tsp baking powder
2 Tsp baking soda
1 Tsp salt
1 Pt strawberries, sliced in half and stems removed
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Pre-heat oven to 350°F.
In a food processor combine basil, citrus zest and sugar. Pulse for 2-3 minutes until basil is completely ground and thoroughly worked into the sugar. The sugar will become a pale green color.
In a large bowl combine the basil sugar with the butter and cream until fluffy, about 2 minutes on high.
Add eggs one at a time until completely incorporated, then add sour cream and citrus juice.
In a separate bowl, combine the dry ingredients, flour, baking powder, baking soda, and salt.
Fold dry ingredients into wet just until combined.
Pour batter into a lightly greased 9 inch loaf pan.
Place the strawberries on top of cake batter. When the cake is baked and inverted the strawberries will be at the bottom.
Sprinkle with a bit of sugar and bake 50 to 60 minutes or until a tooth pick is inserted to the center and comes out clean.
Serve cake with extra fresh strawberries and fresh whipped cream.



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