Ingredients
Strawberry Cake
- 2 Boxes Strawberry Cake Mix
- 6 Eggs
- 2 Cups whole milk
- 1 Package instant vanilla pudding
- 1/3 Cup vegetable oil
- 1/3 Cup Magical vegetable oil
- 1 Cup finely chopped strawberries
Medicated Basil Simple Syrup
- 1 Cup of water
- 1 Cup of sugar
- 1 Tablespoon of basil paste
Infused Swiss Meringue Buttercream
- 5 Sticks unsalted butter, chilled and cubed
- 1 Stick MagicalButter, chilled and cubed
- 8oz Egg whites
- 16oz Granulated sugar
- 1/4 Teaspoon salt
- 1 Teaspoon vanilla
How To
Strawberry Cake
- In a large bowl, whisk all cake ingredients together with a hand mixer on medium speed for 4 minutes.
- After mixing, pour you batter into 6 sprayed 6″ pans and bake for 30 minutes at 350º Fahrenheit.
- Check with a toothpick before the 30 minutes to make sure cake is cooking correctly.
Medicated Basil Simple Syrup
- Bring 1 cup of water and 1 cup of sugar to a boil.
- Add 1 tablespoon of basil paste to the pot and stir well. Remove from heat after mixing, and allow to cool to room temperature.
- Straining the basil out of the syrup.
Infused Swiss Meringue Buttercream
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
- Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160º Fahrenheit on a candy thermometer (approx. 3mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled.
- Slowly add cubed butter and mix until smooth.
- Add flavorings as desired whip until smooth.
