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strawberry and walnut cake with slice of cake in front

Strawberry and walnut cake

Karon Grieve
This deliciously moist and fruity cake is smart enough for any party, always a crowd-pleaser.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course baking
Cuisine British
Servings 8 people
Calories 363 kcal


  • 100 g caster sugar superfine sugar
  • 3 large eggs
  • 75 g self-raising flour
  • 50 g walnuts crushed

Filling and topping

  • 2 tbsp strawberry jam
  • 200 g icing sugar
  • 150 g cream cheese
  • 250 g strawberries
  • 25 g walnuts halves
  • 1 tbsp sugar


  • Preheat oven to 180C and line 2 x 15cm/6" round baking tins
  • Whisk the eggs and sugar till 3 times their original size
  • Sift in the flour and fold in the crushed walnuts carefully so as not to knock out the air
  • Spoon into lined baking tins and bake for 30 minutes till golden and a skewer comes out clean
  • Allow cake to cool completely

Filling and topping

  • Beat together the icing sugar and cream cheese to make a frosting and spread some on the cake base then top with the strawberry jam and some of the strawberries cut into slices
  • Add the other cake on top and cover with the remaining cream cheese frosting
  • Toast the walnuts in a dry pan for barely a minute and add the sugar stirring to stick to the walnuts and turn them into candied walnuts, tip out of pan immediately to stop them cooking
  • Once walnuts cooled top the cake with the remaining strawberries and the candied walnuts



This cake will keep for about 3 days in a cake tin. You can freeze the cake bases for up to 3 months.
I use small cake tins and this recipe in made for those, if you use larger tins you will get a thinner cake.


Calories: 363kcalCarbohydrates: 54gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 89mgSodium: 88mgPotassium: 154mgFiber: 2gSugar: 43gVitamin A: 359IUVitamin C: 19mgCalcium: 46mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword strawberries, walnuts
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