Strawberry Pistachio Cake is a visually stunning and flavor-packed dessert that combines the sweet, fruity brightness of strawberries with the rich, nutty depth of pistachios. This layered or loaf-style cake is moist, subtly sweet, and topped with either a creamy glaze or a simple dusting of sugar—perfect for springtime gatherings, brunches, or elegant desserts.
Why You’ll Love This Recipe
This cake offers an elevated flavor combination that feels both indulgent and refined. The finely ground pistachios provide a soft, buttery texture and deep flavor, while strawberries contribute natural sweetness and moisture. The recipe is simple enough for casual baking yet sophisticated enough to serve at special events or celebrations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Finely ground pistachios or pistachio flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Milk or buttermilk
- Vanilla extract
- Fresh strawberries (chopped)
- Pistachios (chopped, for garnish)
- Optional glaze: powdered sugar + milk or lemon juice
Directions
- Preheat oven to 350°F (175°C). Grease and line a loaf or cake pan with parchment paper.
- In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing or garnishing with powdered sugar and chopped pistachios.
Servings and Timing
Servings: 8–10
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Vegan: Substitute eggs with flax eggs and use plant-based milk and butter.
- Citrus Twist: Add lemon or orange zest to the batter for extra brightness.
- Layer Cake: Double the recipe and layer with strawberry buttercream or mascarpone frosting.
- Chocolate Add-In: Stir in white chocolate chips for an extra indulgent touch.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep chilled for up to 5 days if glazed or frosted.
- Freezer: Freeze slices wrapped tightly for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm individual slices in the microwave for 10–15 seconds if desired.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture in the batter.
Do I need to peel the pistachios?
It’s best to use shelled and unsalted pistachios. Peeling isn’t necessary if finely ground.
Can I use a food processor to make pistachio flour?
Yes, pulse shelled pistachios until finely ground, but be careful not to turn them into paste.
What kind of pan should I use?
A standard loaf pan works well, or use two 6-inch round pans for a layered version.
Can I substitute other nuts?
Yes, almonds or hazelnuts are a great alternative if you don’t have pistachios.
Can I make it dairy-free?
Yes, use plant-based butter and milk substitutes.
What’s the best way to glaze the cake?
Whisk powdered sugar with a little milk or lemon juice until smooth and drizzle over the cooled cake.
Can I reduce the sugar?
Yes, reduce by 25% if needed, but keep in mind it may affect moisture and browning.
How can I make the cake extra moist?
Use buttermilk instead of regular milk and avoid overbaking.
Should I dust with flour before adding strawberries?
Yes, lightly coating chopped strawberries in flour helps prevent them from sinking.
Conclusion
Strawberry Pistachio Cake is an elegant, flavorful dessert that blends the richness of pistachios with the juicy sweetness of strawberries. Whether enjoyed as a tea-time treat, a brunch centerpiece, or a special celebration cake, it never fails to impress. With its balance of texture, taste, and visual appeal, it’s a recipe you’ll return to again and again.
PrintStrawberry Pistachio Cake
Strawberry Pistachio Cake is a beautiful and flavorful dessert that layers nutty pistachio cake with sweet strawberry filling and creamy frosting. It’s perfect for spring or summer celebrations, offering a refreshing and unique twist on traditional cakes.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr 30 mins
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 1 cup shelled pistachios (unsalted)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/2 cup milk
- 1 cup chopped fresh strawberries
- 1/2 cup strawberry jam
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Optional: extra strawberries and crushed pistachios for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a food processor, pulse pistachios until finely ground (but not a paste).
- In a bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Add sour cream and milk, mixing until just combined.
- Gradually add dry ingredients to wet ingredients and mix until smooth.
- Divide batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form to make the frosting.
- Place one cake layer on a plate, spread with strawberry jam, then top with chopped strawberries and some whipped cream.
- Add the second cake layer and frost the top with the remaining whipped cream.
- Garnish with more strawberries and crushed pistachios. Chill before serving.
Notes
- Use roasted unsalted pistachios for the best flavor.
- The cake can be made a day ahead and stored in the fridge.
- You can substitute whipped cream with cream cheese frosting for a richer version.
- Ensure cakes are fully cooled before assembling to prevent the whipped cream from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg