Strawberry Nut Cake

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 

Prepare the Pan: Grease a springform pan with coconut oil. A springform pan is ideal because it allows you to remove the cake easily once it’s set. You can also line the bottom with parchment paper for an even easier removal process.

Tip: Make sure to grease the sides of the pan well to avoid any sticking, especially if you plan to serve the cake directly from the pan.

Make the Crust: In a food processor, combine the macadamia nuts and dates and blend until the mixture is crumbly. The dates will act as a natural sweetener and binder for the crust, while the macadamia nuts provide richness and a buttery flavor. Once the nuts and dates are blended, press the mixture into the bottom of the prepared pan. Use your fingers or the back of a spoon to evenly distribute the mixture and compact it. This forms the base of the cake.

Tip: If you find the crust mixture is too sticky to handle, you can refrigerate it for a few minutes to make it easier to press into the pan. Also, for a firmer crust, you can press it down as much as possible.

Chill the crust in the freezer for about 30 minutes while you prepare the next layers. This helps it firm up before adding the filling.

Prepare the Cashew Filling: While the crust is chilling, soak the cashews in water for about 30 minutes to soften them. This step ensures that they blend smoothly and contribute to the creamy texture of the filling.

After soaking, drain the cashews and add them to a blender or food processor. Blend the soaked cashews with coconut cream (or coconut milk, if you prefer) and other filling ingredients (if included, like vanilla or sweetener). Process until the mixture is super smooth and creamy.

Tip: If the mixture is too thick, you can add a little more coconut cream or water to achieve the desired consistency. Be sure to scrape down the sides of the blender as needed to ensure everything blends evenly.

Assemble the Layers: Pour the smooth cashew filling over the chilled nut and date crust. Use a spatula to spread it evenly across the surface of the crust, creating a nice, smooth layer.

Tip: Gently tap the pan on the counter to help the filling settle into an even layer and to remove any air bubbles. This ensures a smooth finish.

Return the pan to the freezer to chill for a few hours, or preferably overnight, so the filling firms up completely.

Prepare the Strawberry Puree: On the following day, blend fresh strawberries with a little water until smooth and runny. You can adjust the amount of water depending on how thick you want the strawberry puree to be. The puree should be thin enough to pour easily over the cashew filling.

Tip: You can sweeten the strawberry puree with a little honey, maple syrup, or your preferred sweetener if the strawberries aren’t sweet enough.

Top the Cake: Pour the strawberry puree gently over the cashew filling layer. The pink puree will sit beautifully on top, creating a lovely contrast with the creamy cashew layer underneath.

Tip: If you want a more decorative look, you can swirl the strawberry puree into the cashew layer slightly using a toothpick or skewer before freezing.

Return the pan to the freezer for another couple of hours to allow the strawberry layer to firm up. Make sure the cake is set before serving.

Decorate and Serve: Before serving, you can sprinkle decorations like fresh berries (such as strawberries, blueberries, or raspberries) and crushed macadamia nuts on top of the cake to enhance its flavor and presentation.

Tip: You can also drizzle a little coconut cream or sprinkle some shredded coconut on top for added texture and flavor.

Cutting Tip: When ready to serve, run a knife under hot water and dry it before cutting into the cake. This will help you get clean slices, especially since the cake can be quite creamy.

Pro Tips 

Soak Cashews Properly: Soaking the cashews is essential for achieving a smooth and creamy filling. If you forget to soak the cashews, you can also use raw cashew butter as a shortcut. Just make sure it’s smooth and unsweetened.

Chill Between Layers: Ensure each layer is properly chilled before adding the next. This will help each layer set and prevent them from mixing together when you pour the next layer on top.

Use Fresh, Ripe Strawberries: The flavor of the cake depends largely on the quality of the strawberries. Fresh, ripe strawberries give the best flavor and sweetness. If strawberries are out of season, you can also use frozen strawberries (just thaw and drain them first).

Test for Firmness: After assembling the cake, be sure to test it for firmness before serving. If the cake hasn’t fully set after the initial freezing, leave it in the freezer a little longer.

Consider the Texture: If you want a smoother texture, you can use a high-speed blender or food processor to blend the cashews and coconut cream. A smoother texture will make the cake feel more velvety when you bite into it.

Variations 

Different Nuts: While macadamia nuts provide a buttery richness, you can experiment with other nuts like cashews, almonds, or walnuts in the crust for a different flavor profile. Each nut will add its own unique taste and texture.

Berry Variations: You can substitute strawberries with other berries such as blueberries, raspberries, or blackberries. A mixed berry puree would be a delicious variation, adding even more color and flavor to the cake.

Coconut-Free Option: If you’re not a fan of coconut, you can omit the shredded coconut and use almond flour in the crust for a slightly different texture. You can also replace the coconut cream with another creamy dairy-free option like cashew cream or soaked silken tofu.

Chocolate Drizzle: For a decadent twist, drizzle some melted dark chocolate over the top of the cake before serving. The bitterness of dark chocolate pairs wonderfully with the sweetness of the strawberries and the creamy cashew filling.

More Strawberry Cakes

• Strawberry basil cake
• Strawberry caramel cake
• Strawberry vanilla marble cake
• Strawberry orange cake