This recipe comes to us by 1Kitchen Pastry Chef, Kate Sigel, who will be making this for our 2026 Spring Farm Dinner. Says Kate, “I love combining summer-ripe strawberries with the bright, herbaciousness of fresh basil. To keep it light, I pair it with an airy angel food cake and a white chocolate whippedcream to top it off. It’s a grownup twist on flavors that taste like summertime when I was a kid.”
For the Angel Food Cake:
1. Line 9×13 cake pan with silpat or parchment paper. DO NOT coat with pan spray
(the cake needs something to grab as it climbs and bakes.)
2. Sift salt, flour, and sugar together.
3. Whisk whites and cream of tartar until soft peaks. Gradually add sugar slowly
and whip until soft peaks. Fold in flour mixture. Pour into pan and bake at 325
for 8-12 minutes or until cake springs back when touched gently.
4. Cool at room temp in pan, placing the pan upside down (this will allow the cake
to keep its full volume.) Once cool, remove from pan and slice into small pieces.
For the Macerated Strawberries:
Combine strawberries with basil, sugar and salt. Let stand 30 minutes.
For the White Chocolate Cream Mousse:
1. Melt chocolate and set aside.
2. Whip cream until soft peaks form, then, while
whipping, drizzle in melted white chocolate.
To assemble and serve:
In large glass bowl, place a layer of whipped along bottom. Top with a layer of angel
food cake, then macerated strawberries. Alternate until the bowl is full, finishing the top
layer with either the whipped cream or strawberries.
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