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Strawberry Walnut Torte

This is a special treat I love to make and everyone looks forward to a nice slice with lots of fresh berries. —Bonnie Malloy, Norwood, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    16 servings


  • 3/4 cup chopped walnuts, toasted and cooled
  • 1/4 cup plus 1-1/4 cups sugar, divided
  • 1-1/2 cups heavy whipping cream
  • 3 large eggs
  • 3 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 jar (12 ounces) strawberry preserves, divided
  • 4 cups halved fresh strawberries


  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
  • Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream.
  • In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream.
  • Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  • For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream.
  • Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers.
  • Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 slice: 491 calories, 26g fat (14g saturated fat), 116mg cholesterol, 215mg sodium, 61g carbohydrate (46g sugars, 1g fiber), 6g protein.

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