Strawberry nut cake is a yummy dessert with fresh strawberries and crunchy nuts. The strawberries give it a sweet, fruity taste, while the nuts add a nice crunch. It’s great for any time you want something sweet and special, like a party or just a nice treat with family and friends.
Strawberry Nut Cake Ingredients
Strawberries: Because it is a strawberry nut cake recipe, so strawberry is the main ingredient. I enjoy strawberries and it’s refreshing taste in summer. Do you like strawberries? I used fresh chopped strawberries which were very sweet and juicy for cake.
Lemon juice: Lemon juice is used in strawberry cake with coconut to make it taste citrusy and fresh. It helps to balance the sweetness of the cake and makes the fruit filling more flavorful.
Macadamia nuts: Macadamia nuts are added to strawberry cake to give it a rich, buttery taste and a nice crunch. Macadamia nuts also provide healthy fats and nutrients, and they work well with different flavors, making them a popular choice for desserts.
Shredded coconut: In cake, shredded coconut is often added to the batter or sprinkled on top. This gives the cake a lovely coconut flavor and adds a bit of chewiness to every bite.
How I Made Strawberry Nut Cake
First, I greased a springform pan with coconut oil. In the food processor, I blended the nuts and dates until crumbly to make the base. I pressed it into the pan and put it in the freezer.
While that set, I soaked cashews in water to soften them up. After half an hour, I blended the soaked nuts with other filling ingredients like coconut cream until super smooth.
I poured the thick filling over the frozen base then returned it to the freezer overnight. The next day, I blended fresh strawberries with a little water until runny.
Pouring the pink puree over the filling layer was so pretty! Back in the freezer it went to chill.
Before serving, I sprinkled decorations like berries and crushed cashews on top. Cutting into it, the layers looked gorgeous and tasted so creamy and fresh.
More Strawberry Cakes
Strawberry Nut Cake
Equipment
- Springform pan
- Food Processor
Ingredients
- 1.75 cups cashews
- 6 tbsp coconut sugar
- 1/4 cup lemon juice
- 1/4 cup coconut oil
- 2 tbsp shredded coconut
- 1/2 tbsp vanilla bean taste
Base
- 3/4 cups macadamia nuts
- 1/2 cup pitted dates
- 1/2 cup walnuts
- 1/4 cup shredded coconut
- 1.5 tbsp coconut sugar
- 1/6 nutmeg
Topping
- 1.5 cup strawberries
- 1/6 cup water
- 1 punnets fresh strawberries
- blueberries (optional)
- Crushed Cashews (optional)
Instructions
- Grease a springform pan with coconut oil.
- Put all the ingredients for the base in a food processor and blend until they are crumbly.
- Take out the base mixture and press it into the bottom of the pan to make a thin base. Put it in the freezer for 1 hour.
- While the base is freezing, soak the cashews for half an hour.
- After soaking, blend all the filling ingredients in the food processor until smooth.
- Pour the filling over the base in the pan and put it back in the freezer overnight.
- The next day, blend the thawed frozen strawberries with a little water until runny.
- Pour the strawberry mixture over the filling layer in the pan and freeze for about 15 minutes until very cold but not completely frozen.
- Place the decorations on top of the cake before the topping layer sets.
- Return the cake to the freezer until 15 minutes before serving.