Place butter in a 9" round pan and place it in the oven until the butter melts. Remove from the oven and spread to coat the sides and bottom of the pan, Sprinkle the brown sugar across the bottom of the pan. Lay the strawberries around the pan and sprinkle with basil strips.
Combine the flour, salt, and baking powder in a small bowl and set aside.
Using a stand mixer with a paddle attachment, combine the butter and sugar, cream for 2 minutes. Add 1 egg at a time, mixing well before add the next, add the vanilla. Add half the flour mixture, scraping the sides of the bowl. Mix until combined. Add half of the lemon juice and mix until combined, add the rest of the flour and lemon juice and mix until thoroughly mixed. Fold in the rest of the basil.
Carefully pour the batter into the pan over the strawberries, try not to move them about too much. Spread the batter to make an even layer using a silicone spatula or spoon. Tap the pan on the counter by dropping it an inch or so to release the air bubbles.
Wash the bowl for the mixer and place it in the fridge.
Bake for 20-30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Let the pan cool until its warm but comfortable to handle.
To remove the cake from the pan, run a knife around the edge and place a plate or serving platter on top of the pan. Give the bottom a few taps before lifting, the cake should release without any problems. Sprinkle remaining lemon zest over top of the strawberries.
Using the stand mixer with the whip attachment and the bowl from the fridge, add the heavy cream, powdered sugar and lemon juice. Whip on high until the cream has formed stiff peaks, usually 2-3 minutes.
Be sure not to over-whip the cream or you will have a sweet lemony butter!
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