Summer is here. There’s nothing quite like biting into a homegrown tomato or clipping an assortment of fresh herbs as you need them. Whether you have a massive garden in your backyard or pots of herbs on your window sill, you’ve probably got an abundance of everything at the moment.

Typically, herbs are used in savory dishes, but properly pairing them with fruits can add unique and complex flavor to baked goods. The intention is never to impart a totally herbaceous flavor, but instead to layer zesty notes of flavor that take a dessert from delicious to divine.

Strawberry & Basil Cake

strawberry basil cake
Steven Karl Metzer

This basil cake is like a grown-up version of a strawberry shortcake. Fresh strawberries and basil are used in the batter, then the single-layer cake is topped with whipped cream and more fresh strawberries.

Olive oil is a must as the fat in this cake. Not only is it synonymous with basil, but it also adds robust flavor and nice texture. The flavors settle with time, so feel free to make this cake a day ahead. Just be sure to store it in the refrigerator, fully wrapped in plastic, so it doesn’t dry out.

Prep time: 30 minutes. Bake time: 1 hour. Yield: 12 servings.

Ingredients

For the cake:

  • 8 ounces fresh strawberries, washed, hulled, with stems removed
  • 8 large basil leaves
  • 1 cup slivered almonds
  • ¾ cup olive oil
  • 1⅓ cups flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 1½ cups sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon zest

For the topping:

  • 1 cup heavy cream
  • 2 teaspoons sugar
  • 2 teaspoons vanilla extract
  • 8 ounces fresh strawberries, washed, hulled, stems removed and sliced in half
  • Basil leaves for garnish

Instructions

For the cake:

  1. Preheat oven to 350° F. Line a 9-inch cake pan at least 4 inches deep with parchment paper and set aside. (Alternatively, you can use a 9-inch springform pan.)
  2. Place strawberries, basil, almonds, and olive oil in a food processor. Process until smooth.
  3. Combine flour, baking powder, and salt, then set aside.
  4. Using an electric mixer, beat the eggs, sugar, vanilla, and lemon zest until foamy. Add the flour mixture, and mix on low speed until incorporated. Add the strawberry mixture, and continue mixing on low speed until incorporated.
  5. Pour batter into the prepared pan, and bake for 50 to 60 minutes or until the center is set and the cake is golden. Remove from oven, and let cool completely on a wire rack.

For the topping:

  1. Beat heavy cream, vanilla, and sugar to medium peaks. Transfer to cooled cake, and spread to cover. Top with strawberries. Store cake covered in refrigerator.

    Tarragon Cherry-Orange Clafouti

    tarragon cherry orange clafouti
    Steven Karl Metzer

    Pronounced klah-foo-TEE, this classic French dessert is truly sublime. Made famous in the United States thanks to Julia Child, clafouti is like a mash-up between flan, cobbler, and a Dutch baby pancake. Fresh, in-season fruit is topped with an egg-based batter and baked in the oven. It’s served slightly warm, usually with a light dusting of powdered sugar.

    Fresh tarragon accents this dessert beautifully. It’s incorporated using a simple infusion. Milk and orange juice are heated to a simmer. The chopped tarragon is added along with vanilla. The tarragon should steep for about 30 minutes for the best results.

    Prep time: 40 minutes. Bake time: 30 minutes. Yield: 12 servings.

    Ingredients

    • ¼ cup milk
    • ¼ cup orange juice
    • 1 tablespoon finely chopped fresh tarragon
    • ½ teaspoon vanilla extract
    • 1 tablespoon butter
    • 1½ pounds fresh cherries, pitted and left whole
    • ½ cup flour
    • ⅓ cup sugar
    • 4 eggs
    • ½ teaspoon grated orange peel
    • 1 to 2 teaspoons powdered sugar for dusting

    Instructions

    1. Place milk and orange juice in a small saucepan. Bring to a boil, whisking constantly. Remove from heat. Add tarragon and vanilla, then let steep for 30 minutes. Run the mixture through a mesh strainer, and discard tarragon leaves. Use a spatula to push through the tarragon oils as you strain the mixture.
    2. Preheat oven to 350° F. Generously butter the bottom of a 10-inch round baking dish. Place cherries in an even layer on top.
    3. In a large bowl, whisk together flour and sugar. Whisk in eggs, then whisk in the tarragon-milk mixture. Add the grated orange peel, and continue whisking until fully combined.
    4. Pour the batter on top of the cherries, and bake for 25 to 30 minutes or until set and golden. Transfer to a wire rack to cool for about 30 to 45 minutes.
    5. Dust the top with powdered sugar, and serve immediately. Store leftovers in the refrigerator, tightly covered.

      Adrienne Blumthal is a formally trained pastry chef, recipe developer, and food stylist based in Chicago.

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