Mary Berry Strawberry and Walnut Cake Recipe

This strawberry and walnut cake is a light and airy sponge filled with fresh strawberries and whipped cream, making it a perfect dessert for summer. The addition of finely chopped walnuts gives it a subtle crunch. Serve with wild strawberries when in season for an extra treat!

This Strawberry and Walnut Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Cake:

• 3 extra-large eggs
• 115g (½ cup + 1 tbsp) sugar
• 75g (⅔ cup) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 55g (½ cup) walnuts, finely chopped

For the Filling and Topping:

• 300ml (1¼ cups) heavy cream, whipped
• 450g (3¼ cups) strawberries, roughly chopped, plus extra whole for decoration

How To Make This Strawberry and Walnut Cake

1. Prepare the Cake Pan: Preheat the oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Mix the Batter: In a large bowl, beat the eggs and sugar until thick, pale, and mousse-like. The mixture should leave a trail when the whisk is lifted.
3. Fold in Dry Ingredients: Sift the flour over the egg mixture, then gently fold it in along with the baking powder, salt, and chopped walnuts.
4. Bake the Cake: Pour the batter into the prepared cake pan and level the surface. Bake for 40–45 minutes, or until golden and springy when lightly pressed. Let cool in the pan for a few minutes, then turn out onto a wire rack and remove the parchment paper.
5. Slice the Cake: Once completely cool, cut the cake horizontally into three layers using a serrated knife.
6. Fill the Cake: Spread whipped cream and chopped strawberries between the layers.
7. Decorate: Cover the top and sides with the remaining whipped cream and decorate with whole strawberries.

Recipe Tips

• Use fresh, ripe strawberries for the best flavour.
• Fold the flour in gently to keep the sponge light and airy.
• Chill the whipped cream before spreading for a firmer texture.
• Decorate just before serving to keep the cake looking fresh.

How To Store & Serve

At Room Temperature: Best enjoyed fresh on the same day.

In the Fridge: Store in an airtight container for up to 2 days. Let it sit at room temperature for 10 minutes before serving.

Nutrition Facts

Serving Size: 1 slice (1 of 8 servings)

• Calories: 290
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 90mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 6g

Try More Recipes:

• Mary Berry Wimbledon Cake
• Mary Berry Rich Fruit Cake
• Mary Berry Mincemeat Cake
• Mary Berry Boiled Fruit Cake