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Strawberry Pistachio Cake

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a food processor, pulse pistachios until finely ground (but not a paste).
  3. In a bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
  4. 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.
  5. Add sour cream and milk, mixing until just combined.
  6. Gradually add dry ingredients to wet ingredients and mix until smooth.
  7. Divide batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. In a bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form to make the frosting.
  10. Place one cake layer on a plate, spread with strawberry jam, then top with chopped strawberries and some whipped cream.
  11. Add the second cake layer and frost the top with the remaining whipped cream.
  12. 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

Find it online: https://tastyera.com/strawberry-pistachio-cake/