Strawberry Basil Mini Cakes Recipe

Two fragrant, superstar ingredients team up in these mini cakes: strawberry and basil. Basil is chopped to release the herbs lively, bitter flavor and strawberries are pureed to release every ounce of fruity sweetness.
Makes: Makes about 48 mini cakes
Skill Level: None

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Step 1

Preheat oven to 325ºF. Prepare Mini Fluted Tube Pan with vegetable pan spray.

In small bowl, reserve 3 tablespoons strawberry puree for garnish.

In another small bowl, stir together flour, baking soda and salt; set aside.

In large bowl, beat butter, sugar and basil until light and fluffy. Add eggs, one at a time, and vanilla, beating well after each addition. Alternately add flour mixture and strawberry puree in three additions, beating until just combined. Drop approximately one tablespoon batter into each pan cavity.

Bake 14-16 minutes or edges are a light golden brown. Cool in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

For Strawberry glaze

In small bowl, whisk all ingredients to make a smooth glaze. Dip tops of cooled cakes in glaze and garnish with additional chopped basil.

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frozen strawberries,

1 package (10 ounces) frozen strawberries, (thawed, pureed and strained (about 1 cup puree), divided)

all-purpose flour

1-1/4 cups all-purpose flour

baking soda

1/4 teaspoon baking soda


1/4 teaspoon salt


1/2 cup (1 stick) butter (softened)

granulated sugar

3/4 cup granulated sugar

fresh chopped basil,

1-1/2 tablespoons fresh chopped basil, (plus additional garnish)


2 eggs

Wilton Pure Vanilla Extract

1/2 teaspoon Wilton Pure Vanilla Extract

Strawberry Balsamic Glaze

Strawberry Balsamic Glaze

reserved strawberry puree

3 tablespoons reserved strawberry puree

balsamic vinegar

1 teaspoon balsamic vinegar

confectioners' sugar

1 cup confectioners' sugar

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