Sour Berry Basil Cake

 In 4th of July, Cake, Dessert, Summer, Vegetarian

July 4th always brings an onslaught of Pinterest pressure. Whether it be decorating your children and back patio to look like something from the original 1777 celebration or a frozen, layered beverage, which no one tells you is going to melt into a patriotic puddle under the July heat, Pinterest pressure can make a real hassle out of this summer holiday.

Enter Angel Food Cake… I have never seen a grocery store without at least 15 of these babies just sitting there in a plastic bundt pan waiting to be slathered with strawberry goodness. So I thought why not make use of this favorite? This cake came out so good Tony and I kept finding each other with the fridge open, a fork in hand and our cheeks full of cake. Not even enough composure to slice the cake, we just ate it by forkfuls right out of the fridge.

Just for shits and giggles I decided to try making my cake and whipped cream from scratch, but unless you’re the sort of person that gets a kick out of folding sugar into egg whites, feel free to just grab a cake from the store and slice it into layers. Heck, get some spray whipped cream or cool whip if that’s your jam.

P.S. I brought in my sister who has worked as a professional baker to help decorate the top of the cake. If you’re not a decorator type person and you don’t have a sister handy, you can just chunk up the cake and make some really, Pinteresty mason jar parfaits. Just layer cake, berries, and whipped cream! Or just dump a whole mess of berries on top of the cake and call it rustic 😉

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Sour Berry Basil Cake

Difficulty: Easy

Yield: 8-10 Servings
Prep Time: 20 min
Cook Time: 45 min

Ingredients:

  • 1 Angel Food Cake
  • 32 oz Whipped Cream
  • 3 Pints Fresh Blueberries
  • 20 Basil Leaves
  • 1 qt Fresh Strawberries
  • 1 Large Stalk Fresh Rhubarb
  • 1-2 Cups Granulated Sugar
  • 2 teaspoons Balsamic Vinegar
  • 2 teaspoons Rum (Or vanilla or lemon juice)
  • Salt

Directions:

(To make the angel food cake & whipped cream from scratch see the recipe below)

Chiffonade half of the basil leaves.

Remove any Rhubarb leaves you see (They’re poisonous so most grocery stores won’t sell them with leaves attached). Cut the rhubarbs into a small dice.

Slice half the strawberries into pieces. Then combine the sliced strawberry, rhubarb, rum and a pinch of salt, stir then coat everything in a generous layer of sugar. Set aside in the fridge.

In a bowl, lightly smash two pints of blueberries using a masher or your hands. The goal is to just split them open, not turn them into jelly. Combine the smashed blueberries in a bowl with the balsamic vinegar, sliced basil a pinch of salt. Stir, then coat the blueberries with a generous amount of sugar and set aside in the fridge.

Let the fruit macerate for a minimum of 30 minutes and up to 24 hours.

Slice the Angel Food Cake into three layers. Or if making the recipe below, you’ll have three layers already made.

Trim the cake layers if needed so they’ll be flat. Then put a generous layer of whipped cream on the bottom layer. Using a slotted spoon, put a layer of the blueberry-basil mixture. Make sure you get all the way to the edges.

Lay the second layer of cake on top of the blueberries, then add a generous layer of whipped cream and the strawberry-rhubarb mixture.

Add the last layer of cake and cover the top with whipped cream. I like to leave the sides bare to show off the blue and red but you could cover the whole cake if you wanted.

Decorate the top with the FRESH strawberries, blueberries, and basil you have left over. Chill until ready to serve. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Mixing Bowl – Small
  • Spatula
  • Slotted Spoon
  • Measuring Cups

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Sour Berry Basil Cake

Difficulty: Easy

Yield: 8-10 Servings
Prep Time: 20 min
Cook Time: 45 min

Ingredients:

  • 1 Angel Food Cake
  • 32 oz Whipped Cream
  • 3 Pints Fresh Blueberries
  • 20 Basil Leaves
  • 1 qt Fresh Strawberries
  • 1 Large Stalk Fresh Rhubarb
  • 1-2 Cups Granulated Sugar
  • 2 teaspoons Balsamic Vinegar
  • 2 teaspoons Rum (Or vanilla or lemon juice)
  • Salt

Directions:

(To make the angel food cake & whipped cream from scratch see the recipe below)

Chiffonade half of the basil leaves.

Remove any Rhubarb leaves you see (They’re poisonous so most grocery stores won’t sell them with leaves attached). Cut the rhubarbs into a small dice.

Slice half the strawberries into pieces. Then combine the sliced strawberry, rhubarb, rum and a pinch of salt, stir then coat everything in a generous layer of sugar. Set aside in the fridge.

In a bowl, lightly smash two pints of blueberries using a masher or your hands. The goal is to just split them open, not turn them into jelly. Combine the smashed blueberries in a bowl with the balsamic vinegar, sliced basil a pinch of salt. Stir, then coat the blueberries with a generous amount of sugar and set aside in the fridge.

Let the fruit macerate for a minimum of 30 minutes and up to 24 hours.

Slice the Angel Food Cake into three layers. Or if making the recipe below, you’ll have three layers already made.

Trim the cake layers if needed so they’ll be flat. Then put a generous layer of whipped cream on the bottom layer. Using a slotted spoon, put a layer of the blueberry-basil mixture. Make sure you get all the way to the edges.

Lay the second layer of cake on top of the blueberries, then add a generous layer of whipped cream and the strawberry-rhubarb mixture.

Add the last layer of cake and cover the top with whipped cream. I like to leave the sides bare to show off the blue and red but you could cover the whole cake if you wanted.

Decorate the top with the FRESH strawberries, blueberries, and basil you have left over. Chill until ready to serve. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Mixing Bowl – Small
  • Spatula
  • Slotted Spoon
  • Measuring Cups

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Sour Berry Basil Cake 8-10 Servings Servings 1 Angel Food Cake 32 oz Whipped Cream 3 Pints Fresh Blueberries 20 Basil Leaves 1 qt Fresh Strawberries 1 Large Stalk Fresh Rhubarb 1-2 Cups Granulated Sugar 2 teaspoons Balsamic Vinegar 2 teaspoons Rum (Or vanilla or lemon juice) Salt
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