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Strawberry nut cake with vanilla and strawberry decorations

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 6
Calories 280 kcal

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.