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Fresh Strawberry Walnut Cake

June 14, 2019 By justalittlebitofbacon Leave a Comment

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

If you are looking for a simple cake to enjoy at breakfast or at dessert, you will love my fresh strawberry cake! It is full of chopped strawberries and is sooo moist from the ground walnuts I’ve mixed into the batter. A little sifted confectioners’ sugar is all you need to finish it off. Yum!

Top view of a platter of strawberry cake all dusted with confectioners' sugar.

Hello, all!

I am now the mother of a high school student. 😮 I’m not sure how it happened, but my daughter is done with middle school and looking down the path to college. We’re planning a relaxed summer (since she isn’t working yet) with family trips, day trips, art classes, archery classes, and whatever else comes our way.

In other news, more specific as you why you’re here, I’ve been enjoying my first local strawberries of the year this week!

It’s absolutely amazing how much better they are than the usual supermarket strawberries. If you can, totally pick some up. You won’t be sorry! And then you can make this awesome dessert and you’ll be even less sorry.

Top Tips!

  • Use the sweetest strawberries you can find.
  • Grind the walnuts to provide both nuttiness and great texture.
  • Use buttermilk for tang. (Don’t switch to milk+lemon juice. It’ll be too thin.)
  • Layer up the batter and berries to prevent sinking.

A hand using a mesh strainer to dust the strawberry cake with confectioners' sugar.

How to make this

To make a fresh strawberry walnut cake, use a stand mixer to make the batter, adding the walnuts with the flour. Then layer the batter and the strawberries in a prepared springform pan and bake until the top is browned and cake is set. Let cool and top with confectioners’ sugar.

1. Get everything organized

Before you get started making the cake, you need to do a little prep!

  • Grind the walnuts

You can use a food processor or a coffee grinder or if you have nut grinder obviously use that, but whatever you use, grind 1/2 cup of walnuts until they are very finely chopped. Just make sure they don’t turn into a paste! If you think they are getting a little oily looking or clumping a little, immediately stop and set them aside for the recipe.

  • Toss the strawberries with cornstarch

Once you’ve chopped the strawberries, toss them with a little cornstarch.

  • Line the pan

You are going to need a 9-inch springform pan. Make a parchment round for the bottom and then grease the bottom and sides, laying parchment down and pressing it in place.

Tip: Having trouble cutting the round liner for the pan? Try this hack from Food and Wine!

  • Mix the dry and wet

First mix together all the dry ingredients and then mix together all the wet ingredients. Now you are all prepped!

Step by step on how to make the batter.

2. Make the batter

First up you’re going to mix the eggs and sugar together for 5 minutes. Yes, 5 minutes! By the end the eggs will be so light the batter will fall in ribbons from the beater. This will keep it from being too dense!

Then add the dry and the wet mixtures in turns. By doing each a little at a time, your batter will combine correctly and make lovely cake.

3. Fill the tin

To keep the strawberries from all sinking to the bottom, you are going to put down a protective layer of batter first, then add half the strawberries, then more batter, and the rest of the strawberries.

If I take pictures of this recipe again, I’ll change up these photos since they are not completely clear are they! Sorry. šŸ™ Anyway, the first picture is the bottom layer of batter. Then the next is that layer with the strawberries. (And then there is a missing photo showing me covering those strawberries.) And the final photo is the filled cake pan. (And then maybe one more photo of me pushing in the strawberries on top? Since you don’t want them sticking out like that.)

4. Bake

Once the pan is full, bake the cake in the oven. After it’s done, cool and then move it to a serving dish. Top with confectioners’ sugar and slice!

Step by step on how to fill the cake pan.

Simple Cakes with Fruit

  • Summertime Peach Cake
  • Mom’s Amazing Fresh Apple Cake – it’s my mom’s recipe, you know it’s good!
  • Rhubarb Coffee Cake
  • Fresh Peach Buckle Cake  

A slice of strawberry walnut cake on a plate with a fork and a dusting of confectioners' sugar.

If you try my recipe for Fresh Strawberry Cake, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Baking, Annemarie

For a simple homemade cake perfect to enjoy for breakfast, with coffee, or as dessert, try my fresh strawberry cake! It is studded with chopped strawberries and the ground walnuts keep it moist and tender. | justalittlebitofbacon.com #springrecipes #dessertrecipes #cakerecipes #strawberries #cake #strawberrycake
Print Recipe

Fresh Strawberry Walnut Cake

For a simple homemade cake perfect to enjoy for breakfast, with coffee, or as dessert, try my fresh strawberry cake! It is studded with chopped strawberries and the ground walnuts keep it moist and tender.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: simple strawberry cake, strawberry cake
Servings: 10 slices
Calories: 325kcal
Author: justalittlebitofbacon

Ingredients

  • 2 cups chopped strawberries
  • 2 tsp cornstarch
  • 1/2 cup walnuts, heaping
  • 2 cups (10 oz) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp table salt
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup granulated sugar
  • confectioners' sugar, for topping

Instructions

  • Heat oven to 350. Grease a 9-inch springform pan and cut a parchment round for the bottom.
  • Toss the strawberries with the cornstarch until the cornstarch is dissolved. Set aside.
  • Grind the walnuts until they are very finely chopped but not a paste.
  • In a medium bowl, mix together the walnuts with the flour, baking powder, and salt.
  • In another bowl, mix together the buttermilk, vegetable oil, orange juice, and vanilla.
  • Put the flat beater on your standing mixer. Add the eggs and the sugar to the bowl. Mix on medium high speed for 5 minutes. The batter will be very light colored and flow off the beater in a stream.
  • Turn the mixer to low. Begin adding the flour and buttermilk mixtures in turn. Start with 1/3 of the flour, then 1/2 of the buttermilk, and continue 1/3, 1/2, 1/3. Be careful not to overmix and only mix just enough to incorporate each addition.
  • Spread 1/3 of the batter onto the bottom of the prepared springform pan.
  • Top the batter with 1/2 of the strawberries, spreading them out over the surface.
  • Add the remaining batter and smooth it out over the top. Then add the remaining berries, pressing them in a bit so they are sitting in the batter.
  • Bake for 50-55 minutes, or until a skewer comes out clean or until a thermometer reads between 205-210F.
  • Let rest on a cooling rack for about 15 minutes. Then remove the ring of the springform pan and let it cool completely.
  • To serve move the cake onto a serving platter (removing the pan base) and dust with confectioners' sugar.

Notes

  • Grinding the walnuts: You can use a food processor, coffee grinder, or nut grinder to chop the walnuts.
  • Measuring the flour: Use the scoop and sweep method for measuring the flour. Scoop the measuring cup into the flour and then sweep off the excess. This will give you ~5 oz (by weight) of flour per cup.
  • Moving the cake: Use a cutting board or plate and place in gently on top of the cake then flip it over so the top is resting on the board. Take off the pan base and peel off the parchment. Put your serving platter over the bottom and flip again.
  • Confectioners' sugar: Dust with the sugar just before serving since the sugar will tend to melt into the top of the cake.
A slice of strawberry cake with text overlay - Strawberry Walnut Cake.
Strawberry cake on a platter with text overlay - Strawberry Walnut Cake.

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Filed Under: breakfast, cakes, desserts, fruit, recipe, spring, summer, sweet treats Tagged With: buttermilk, strawberries, walnuts

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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