Go Back
–+ servings
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
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.
No ratings yet
Print Recipe Bookmark Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course baking
Cuisine British
Servings 8 people
Calories 363 kcal

Ingredients
 

  • 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
Metric - US Customary

Instructions
 

  • 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

Video

Notes

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.

Nutrition

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!
Tried this recipe?Mention @LarderLove or tag #LarderLove