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2 packages Foodstirs Vanilla Cupcake Mix
10 Tablespoons butter
1 cup Greek yogurt
2/3 cup strawberry preserves
3/8 teaspoon lemon zest
For Whipped Cream:
1 cup mascarpone cheese
1 cup heavy whipping cream
Half of a vanilla bean
1/3 cup powdered sugar
1/4 cup BTTR basil leaves
Preheat oven to 350 degrees and spray two 8” round pans with non-stick cooking spray.
Whisk eggs in large bowl. Slowly add in butter and continue whisking until mixture thickens. Next, add the lemon zest into mixture and stir.
Add 1/2 of the vanilla cake mix into the egg/butter mixture and whisk until blended. Mix half the yogurt into the batter until fully incorporated. Add remaining dry mix and yogurt and whisk until smooth. Whisk in strawberry preserves until blended.
Pour batter into greased cake pans and bake for 23-25 minutes or until top of the cake is golden and toothpick comes out clean. Allow cakes to cool completely.
Tear basil into small pieces. Heat the heavy cream in a small sauce pan until it simmers. Turn off heat, stir in basil, and cover. Keep covered for 30 minutes. Pour through a strainer to remove leaves, then refrigerate for at least 4 hours.
Bring mascarpone and basil-infused cream to room temperature. Use an electric hand mixer to whip the mascarpone for 30 seconds. Continue mixing and slowly pour in the heavy cream. Add the powdered sugar and vanilla bean and continue mixing until mixture is light and airy, and soft peaks form.
To assemble, remove the cakes from cake pans. Place the first layer onto desired serving plate and spread half of the mascarpone mixture over the top. Top with the second layer of cake. Spread remaining mascarpone mixture over the top layer and garnish with fresh strawberries and basil.
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