Strawberry Buttermilk Cake with Basil Streusel Topping

Let’s talk about streusel, I have only just realised it was basically crumble. The recipes I’ve glanced over and not read because it said streusel when I absolutely LOVE crumble but didn’t know is a little painful but I have been enlightened after spotting this beaut of a recipe from Brooklyn Homemaker; I’ve mixed it up a bit by doubling the amount of fruit (but halving the variety, I only used strawberries) and making it gluten free. The combination of basil and strawberries is one of my favourites and it is some coincidence that I went back to the place where I first ever tried the combination (Edinburgh, we’re holidaying there again this week) the day before spotting this recipe. Fate.


Also, photographing in natural light (we live in a basement flat) as we we’re staying with James’ family was a delight, at 8pm there was still enough light to get a decent photo. Bliss.



  • 0.5 cup of golden caster sugar
  • A small bunch/handful of fresh basil
  • 0.5 stick (~56g) of unsalted butter
  • A pinch of salt
  • 5 tbsp of flour (I used the gluten free self-raising that I had out for the cake but any will do)


  • ~600 g of strawberries, hulled and quartered
  • 2 cups of gluten free self-raising flour (or 2 cups of plain flour and 2 tsp of baking powder)
  • 0.5 tsp of salt
  • 115 g of butter, at room temperature
  • 0.75 cups of golden caster sugar
  • Zest and juice of 1 lemon
  • 1 large egg
  • 1 tsp of vanilla extract
  • 0.5 cup of buttermilk


  1. Preheat the oven to 190°C.
  2. Grease the edges and line the bottom of a 9 – 10 inch cake tin (or skillet).
  3. In a food processor, blitz the basil until it starts to form a paste and then add the sugar. Blitz until the sugar is an even green colour.
  4. In a mixing bowl, work the basil sugar, salt, flour and butter into a crumble like consistency. Add a touch more flour if needs be. Set aside, in the fridge.
  5. Using an electric whisk, cream together the butter and sugar until light and fluffy.
  6. Add in the egg, vanilla and lemon zest.
  7. Mix the buttermilk with the lemon juice.
  8. Add the flour and buttermilk-lemon mixture, a bit at a time.
  9. Fold in the strawberries.
  10. Scrape the mixture into the cake tin and spread it out until it is level.
  11. Top with the basil streusel.
  12. Bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean (when inserted into cake as opposed to a strawberry).
  13. Leave to cool for an hour in the tin and then transfer to a plate to cool completely.
  14. Slice, serve and enjoy!


6 thoughts on “Strawberry Buttermilk Cake with Basil Streusel Topping

  1. Pingback: Strawberry and Basil Jam | Noisette

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