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Lemon basil strawberry tea cake


  • 2 tablespoons of lemon basil simple syrup (recipe below)
  • Pint of thinly sliced Strawberries
  • Basil leaves for garnish


  • 1 1/2 cup sugar
  • Pinch of Himalayan sea salt
  • 1 cup cake flour
  • 12 egg whites, room temperature
  • 1/3 cup warm water
  • 1 1/2 tsp custard powder


  • Healthy dollop of strawberry jam (1/4 cup)
  • 1 package of cream cheese
  • 6 tablespoons butter, room temperature
  • 1/2 teaspoon vanilla


  • 1/2 cup whip cream
  • Zest from 2 lemons
  • 1 tablespoon sugar


  • 1 cup, sugar
  • 1 cup, water
  • 4 large basil leaves
  • 3 Lemons


  1. Preheat oven 350. In a blender, grind sugar until it becomes a fine powder. In a med bowl, mix half of the sugar, salt, and flour.
  2. Whisk together water and custard powder until combined. Add egg whites, whisk on med-high until you get med peaks. Add the remaining sugar and whisk until firm peaks. Gently fold in the flour mixture until incorporated. Turn into a non-stick 9x12 cake pan lined with parchment. DO NOT GREASE!! Bake for 20-25 mins until a cake tester inserted comes out clean. Cool upside on cake rack for 30 minutes.
  3. While you’re waiting you can make the icing and Chantilly cream!
  4. Whirl cream cheese, and butter until smooth. Beat on low and add sugar slowly until smooth.
  5. Stir in vanilla and strawberry jam until pretty and pink (we like a marbled look)
  6. Add cream and sugar. Beat until soft peaks form. Gently fold in the zest of two lemons.
  7. Using a inch round cutter (we used a cup!) cut four circles from the cake. Eat scraps happily while you work. Slice each round in half. Brush each half with the lemon basil syrup. Spread a layer of icing on bottom half, top with a thin layer of sliced strawberries. Repeat with top round.
  8. Crown dessert with a dollop of Lemon Whip Cream and a few threads of sliced basil leaves.
  9. Serve immediately!
  1. Squeeze juice from lemons into a small sauce pan, add water, sugar, basil leaves and lemon rinds. Over medium heat simmer until sugar dissolves.
  2. Let Cool. Discard rinds and leaves.
  3. Refrigerate up to three weeks.

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