Lowen Cakes

Key Ingredients You’ll Need

• Fresh strawberries – Cooked down on the stove for a sweet, syrupy, jam-like base.
• Fresh basil – Just a couple teaspoons finely chopped is enough to add a fragrant twist.
• Unsalted butter & egg – For that classic cake richness and structure.
• All-purpose flour & baking powder – The building blocks of your tender crumb.
• Mascarpone & cream – For a silky frosting with a luxe, whipped finish.
• Vanilla extract – Added to both the strawberry mix and frosting for warmth and depth.

Tips for Perfect Strawberry Reduction on the Stove

Low and slow is the key—cook the strawberries over medium-low heat so they gently break down without scorching.

Add vanilla extract at the end of cooking for the best aroma.

The reduction should be thick enough to coat the back of a spoon but not stiff like jam.

Let it cool completely before folding into the batter to avoid melting the butter or curdling the egg.

FAQ

Can I use frozen strawberries?
Yes! Thaw and drain them well before cooking down. You may need to extend the simmer time slightly to reduce excess moisture.

What can I use instead of mascarpone?
Cream cheese works well—it will give you a slightly tangier frosting.

Is the basil flavor strong?
Not at all. It’s subtle and fragrant—more of a background note that enhances the strawberries. However, if you don’t like basil, I would definitely stay away from this one!

🧊 Storage Tips

• Store cake in an airtight container in the fridge for up to 3 days.
• Bring to room temperature before serving for the best flavor and texture.
• The strawberry reduction and mascarpone frosting can both be made 1 day in advance and stored separately.

Ingredients

For the Strawberry Reduction

• 100g fresh strawberries, hulled and halved
• 1 tsp granulated sugar
• ¼ tsp vanilla extract
• A few drops of lemon juice or balsamic vinegar (optional)

For the Cake Batter

• 55g unsalted butter, softened
• 55g granulated sugar
• 1 medium egg
• ¼ tsp vanilla extract
• 55g all-purpose flour
• ¼ tsp baking powder
• 1 tbsp + 1 tsp milk
• Pinch of salt
• 2–3 tsp finely chopped fresh basil
• Entire strawberry reduction (from above)

For the Mascarpone Frosting

• 60g cold mascarpone cheese
• 60ml cold whipping cream
• 1½ tbsp powdered sugar
• ¼ tsp vanilla extract

Directions

1. Make the Strawberry Reduction
   • Add strawberries, sugar, vanilla, and optional lemon juice/balsamic to a small saucepan.
   • Simmer over medium-low heat for 8–12 minutes, stirring occasionally, until berries break down and mixture thickens into a jammy consistency.
   • Let cool completely.
2. Make the Cake Batter:
   • Preheat oven to 170°C (340°F). Grease and line a 4-inch round cake pan.
   • Cream together the butter and sugar until light and fluffy.
   • Add the egg and vanilla, mixing until fully combined.
   • Whisk together the flour, baking powder, and salt in a separate bowl.
   • Add dry ingredients to the wet and fold in gently.
   • Stir in the milk to loosen the batter.
   • Fold in the cooled strawberry reduction and chopped basil until just combined.
3. Bake the Cake:
   • Pour batter into the prepared pan and smooth the top.
   • Bake for 35–38 minutes, or until a skewer inserted into the center comes out clean.
   • Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
4. Make the Frosting:
   • Briefly beat the mascarpone until smooth.
   • Add cold cream, powdered sugar, and vanilla.
   • Whip until thick and fluffy—stop when soft peaks form.
5. Assemble the Cake:
   • Slice the cake in half horizontally.
   • Spread frosting on the bottom layer and spoon over extra strawberry syrup if desired.
   • Place the top layer on and frost the top (and sides, if you like).
   • Decorate with a halved strawberry or basil leaves for a rustic finish.

Notes

Make sure the strawberry reduction is completely cooled before adding to the batter.

Don’t overwhip the frosting—it can curdle quickly if overmixed.

This cake is best enjoyed within 48 hours for peak texture and flavor.