Mary Berry Strawberry and Walnut Cake Recipe

The first time I made this, I didn’t expect much. Just a sponge, some cream, and strawberries—how special could it be? Well. I forgot to chill the cream (sloppy), overmixed the batter (dense), and used out-of-season berries that tasted more like cucumber. The result? A pretty cake that tasted like disappointment. But when I remade it in June, with local strawberries and the lightest hand folding the batter, it came alive. Let me tell you what made the difference—and why this is now my go-to summer showstopper.

WHAT MAKES THIS RECIPE SPECIAL

This cake’s magic is in its balance: fluffy sponge, cold whipped cream, juicy strawberries, and that gentle walnut crunch.

• Airy sponge from whipped eggs: No butter, no oil—just lift from eggs and sugar.
• Chopped walnuts in the batter: A soft crunch in every bite.
• Fresh fruit + cream: It’s nostalgic, but elevated.

And the best part? You don’t need layers of icing or piping skills. Just slice, fill, and scatter some berries.

INGREDIENTS + WHY THEY MATTER

• Eggs (3 extra-large) – The foundation of the sponge. Beat until moussey—it should leave a trail when lifted.
• Sugar (115g) – Just enough to sweeten without being cloying.
• All-purpose flour (75g) – Sifted in gently to keep things light. Don’t use self-raising—too much lift.
• Baking powder (1 tsp) – Gives it a gentle rise alongside the eggs.
• Salt (¼ tsp) – Balances the sweetness and sharpens flavour.
• Walnuts (55g, finely chopped) – Adds a gentle, nutty texture. You can toast them first if you like.
• Heavy cream (300ml) – Whip until thick but still spreadable. Cold cream whips faster.
• Strawberries (450g, chopped + extra whole) – The riper, the better. Sweet, fragrant ones make all the difference.

MAKING IT YOURS (WITHOUT RUINING IT)

• Nut-free? Skip the walnuts or use ground almonds for a different texture.
• Want a twist? Add a splash of elderflower cordial to the cream—it’s subtle but so good.
• More fruit? You can swap or mix with raspberries, but strawberries hold their shape better.
• Gluten-free? Use a 1:1 GF flour blend, but don’t overfold or it’ll sink.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sponge turned dense	Overmixed after adding flour	Fold gently—don’t knock out the air
Cream too runny	Didn’t chill cream before whipping	Always start with cold cream and cold beaters
Strawberries bled into cake	Added too early or used very ripe fruit	Add just before serving and pat them dry
Cake crumbled when slicing	Cut while still warm	Let it cool completely before slicing

HOW TO MAKE MARY BERRY’S STRAWBERRY AND WALNUT CAKE

Preheat the Oven
Heat to 180°C (350°F). Grease and line an 8-inch round cake tin.

Make the Batter
Whisk eggs and sugar until pale, thick, and mousse-like. It should leave a ribbon trail when you lift the whisk.

Add Dry Ingredients
Sift in flour, baking powder, and salt. Gently fold in with a metal spoon or spatula. Stir in chopped walnuts carefully—don’t deflate the mix.

Bake
Pour into tin and level the top. Bake 40–45 mins until golden and springy. Let cool in the tin briefly, then turn out onto a wire rack.

Slice the Cake
Once completely cool, use a serrated knife to slice the cake horizontally into 3 even layers.

Fill
Spread whipped cream and chopped strawberries between the layers. Be generous, but not overloaded—it’ll squidge.

Decorate
Cover the top (and sides, if you like) with the remaining whipped cream. Decorate with whole strawberries just before serving.

TIPS FROM MY KITCHEN

• I chill the mixing bowl and beaters before whipping cream—it sets faster and holds better.
• I use a cake wire to slice the sponge evenly, but a bread knife works too—just go slow.
• For a neat finish, I pat strawberries dry with paper towel before adding them.
• Want a sharp edge? Run a hot palette knife around the sides after frosting—it gives it that tidy finish without fuss.

STORAGE + SERVING

• Fridge: Keeps in an airtight container for up to 2 days. Bring to room temp for 10 minutes before serving.
• Freezer: Sponge layers (unfilled) freeze well. Wrap tightly and freeze up to 1 month. Do not freeze with cream.
• Best enjoyed: On the day it’s made—with napkins nearby. It’s juicy.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the sponge in advance?
A: Yes. Bake and cool the sponge a day ahead, wrap well, and store at room temp.

Q: Can I use whipping cream instead of heavy cream?
A: You can, but it’s less stable. Add a spoonful of icing sugar to help it hold its shape.

Q: How do I stop the cream from splitting?
A: Don’t overwhip. Stop at soft, pillowy peaks. It should just hold its shape.

Q: Can I use frozen strawberries?
A: I wouldn’t—they’re too wet once thawed and will make the layers soggy.

Q: What size pan should I use?
A: An 8-inch (20cm) round tin is best. Too large and the layers will be too thin.

Try More Recipes:

• Mary Berry Lucy’s Strawberry Slices
• Mary Berry Strawberry Tarts
• Mary Berry Strawberry Pavlova