If you have a soft spot for desserts that feel both indulgent and a little adventurous, then this Strawberry Tahini Cake Recipe will quickly become your new favorite. It masterfully blends the nutty, slightly savory allure of tahini with the bright, juicy sweetness of fresh strawberries, all wrapped up in a moist cake that’s perfect for any occasion. Whether you’re serving it at a weekend brunch or a cozy afternoon tea, this cake offers a fresh twist on classic flavors that’s as delightful as it is unexpected.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, bringing balance and richness that transforms simple pantry staples into a show-stopping cake. From the warming hint of cardamom to the creamy tang of yogurt, every element contributes to the texture, flavor, or vibrant color that makes this cake truly special.
- Ground cardamom (1/2 teaspoon): Adds a warm, floral spice that enhances the cake’s aromatic complexity.
- Granulated sugar (1 cup & 4 tablespoons): Sweetens the cake and helps create a tender crumb; divided use allows layering of flavors.
- All-purpose flour (2 1/4 cups): The base that gives the cake structure and a tender bite when combined properly.
- Baking powder (2 teaspoons): Ensures the cake rises beautifully and stays light.
- Kosher salt (1/2 teaspoon): Balances sweetness and intensifies overall flavor.
- Eggs (2): Provide moisture and help bind everything together for the perfect cake texture.
- Plain whole-milk yogurt (1 cup): Adds creaminess and a slight tang, making the cake incredibly moist.
- Vegetable oil (1/2 cup): Keeps the cake tender and moist without overpowering other flavors.
- Lemon zest (2 teaspoons): Injects a fresh, citrusy brightness that lifts the strawberries beautifully.
- Fresh strawberries (3 cups): The star of the show, offering juicy sweetness and a pop of color.
- Tahini (1/4 cup): Gives a unique nutty depth that complements the strawberries in the most delightful way.
- Whipped cream (2 cups): Adds a light, creamy topping that pairs perfectly with the fruity and nutty cake base.
How to Make Strawberry Tahini Cake Recipe
Step 1: Preheat and Prepare Your Pan
Starting with a perfectly heated oven is key to a cake that bakes evenly. Set your oven to 350 degrees F, and prepare your 9-inch cake pan by lightly coating it with nonstick spray or using butter and flour. This step ensures your cake releases effortlessly after baking, maintaining its beautiful form.
Step 2: Mix the Cardamom Sugar and Dice Strawberries
Combine ground cardamom with 2 tablespoons of sugar in a small bowl — this fragrant blend will be sprinkled on top later, adding a subtle spice contrast. Meanwhile, dice 2 cups of fresh strawberries into uniform pieces; these will be folded into the batter for juicy bursts in every bite.
Step 3: Combine the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, 1 cup of sugar, and salt. This dry mix is the foundation of your cake’s texture, ensuring it rises properly and has just the right crumb.
Step 4: Whisk the Wet Ingredients
Create a well in your dry mixture and add the eggs, whole-milk yogurt, vegetable oil, and lemon zest. Whisk these together until smooth — this gives the cake its moist crumb and fresh, zesty flavor.
Step 5: Fold Everything Together
Gently fold the dry ingredients into the wet mixture until fully combined but do not overmix. Then, carefully fold in the chopped strawberries; this prevents them from breaking up and turning the batter pink, preserving those delightful pockets of berry goodness.
Step 6: Assemble and Add Tahini Layer
Pour the batter into your prepared pan, smoothing the top evenly. Mix tahini with the remaining 2 tablespoons of sugar until combined, then drizzle over the cake batter. Sprinkle the cardamom sugar mixture on top to finish—this layering adds flavor depth and visual appeal.
Step 7: Bake and Cool
Bake the cake for 50 to 60 minutes, checking with a tester for doneness. Once it comes out clean, allow the cake to cool in the pan on a wire rack. Then carefully invert the cake, turning it right side up so it’s ready for the final touch.
Step 8: Add Whipped Cream and Strawberries
Once cooled completely, spread whipped cream generously over the top, then crown your masterpiece with the remaining fresh strawberries. This finishing touch provides a creamy, sweet complement to the cake’s nutty and fruity notes.
How to Serve Strawberry Tahini Cake Recipe
Garnishes
Fresh strawberries and a dollop of whipped cream are classic, but you can also sprinkle crushed pistachios or a drizzle of honey for added texture and sweetness. A light dusting of powdered sugar highlights the cake’s rustic charm beautifully.
Side Dishes
This cake pairs wonderfully with a simple green salad tossed in a lemon vinaigrette if you’re serving it as part of a brunch or light meal. For an extra indulgent experience, serve alongside a scoop of vanilla ice cream or a cup of freshly brewed coffee.
Creative Ways to Present
Try serving this cake on a wooden board with fresh herbs like mint or basil for a fresh pop of color. Alternatively, cut into individual slices and serve with a small glass of sparkling rosé to elevate your dessert game to festive heights.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Tahini Cake Recipe keeps well in an airtight container at room temperature for up to two days, or refrigerated for three to four days. Make sure the whipped cream topping is covered tightly to prevent it from drying out.
Freezing
You can freeze this cake without the whipped cream topping for up to three months. Wrap it securely in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before serving. Add fresh whipped cream and strawberries just before presenting.
Reheating
To enjoy the cake warm, gently reheat individual slices in a microwave for about 15-20 seconds. Avoid reheating the whipped cream topping; instead, add a fresh dollop afterward for the best texture and taste.
FAQs
Can I use a different type of nut butter instead of tahini?
While tahini is key to this cake’s unique flavor, you can experiment with almond or cashew butter. The taste will differ but still add a pleasing nuttiness. Just be mindful that the texture and flavor balance may shift slightly.
What can I substitute for whole-milk yogurt?
If you don’t have whole-milk yogurt on hand, Greek yogurt or sour cream will work as substitutes. These options maintain the cake’s moistness and tangy note, though Greek yogurt may make the batter a bit thicker.
How do I know when the cake is fully baked?
Baking times can vary, but using a toothpick or cake tester inserted into the center can be your best guide. It should come out clean or with just a few moist crumbs attached—not wet batter.
Can I make this cake vegan?
Making this exact recipe vegan would require some adjustments. You’d need to substitute eggs with flax eggs or a commercial egg replacer and use vegan yogurt and whipped topping. Tahini and strawberries work perfectly in vegan baking!
Is this cake suitable for special occasions?
Absolutely! The Strawberry Tahini Cake Recipe’s stunning presentation and unique flavor combination make it ideal for birthdays, brunches, or any celebration where you want to impress your guests with something a little different yet incredibly delicious.
Final Thoughts
There is something truly magical about the way sweet strawberries and creamy tahini come together in this Strawberry Tahini Cake Recipe. It’s a dessert that invites you to slow down and savor the unexpected harmony of flavors, making every bite feel like a small celebration. I can’t recommend trying this cake enough—it’s sure to become a beloved favorite in your baking repertoire.
Print
Strawberry Tahini Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Tahini Cake is a delightful blend of nutty tahini and fresh strawberries, creating a moist, flavorful dessert with a hint of cardamom spice. Topped with whipped cream and more strawberries, this cake is perfect for any occasion that calls for a unique and refreshing twist on a classic strawberry cake.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 4 tablespoons granulated sugar (divided)
Wet Ingredients
- 2 eggs
- 1 cup plain whole-milk yogurt
- 1/2 cup vegetable oil
- 2 teaspoons lemon zest
- 1/4 cup tahini
Fruit and Toppings
- 3 cups fresh strawberries
- 2 cups whipped cream
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it reaches the right temperature before baking your cake.
- Prepare Cake Pan: Lightly coat a 9-inch cake pan with nonstick spray, or grease with butter and lightly dust with flour to prevent the cake from sticking.
- Make Cardamom Sugar: In a small bowl, combine ground cardamom and 2 tablespoons of sugar; set this aromatic mixture aside to add a spiced finish to the cake.
- Chop Strawberries: Dice 2 cups of the fresh strawberries and set them aside for folding into the batter later.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, 1 cup of sugar, and salt until fully combined to create the dry base of your cake.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients, then add eggs, plain whole-milk yogurt, vegetable oil, and lemon zest. Whisk these wet ingredients together until smooth.
- Fold in Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Then add the diced strawberries and carefully fold them into the batter to distribute evenly without overmixing.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan and spread it out evenly with a spatula to ensure uniform baking.
- Prepare Tahini Drizzle: Mix tahini and the remaining 2 tablespoons of sugar in a small bowl until smooth. Drizzle this mixture evenly over the top of the batter, then sprinkle the reserved cardamom sugar mixture on top for added flavor and decoration.
- Bake the Cake: Place the cake in the preheated oven and bake for 50 to 60 minutes, or until a toothpick or cake tester inserted into the center comes out clean, indicating the cake is done.
- Cool the Cake: Remove the cake from the oven and transfer it to a wire rack. Allow it to cool in the pan for a while, then carefully invert it out of the pan and place it right side up on the rack to cool completely.
- Add Toppings: Once the cake is completely cooled, spread the whipped cream over the top and garnish with the remaining fresh strawberries for a fresh, creamy finish.
Notes
- Make sure the cake is completely cool before adding whipped cream to prevent it from melting.
- You can use low-fat yogurt or substitute with Greek yogurt for a tangier flavor.
- For a nut-free version, omit the tahini and use a mild vegetable oil blend.
- Fresh strawberries can be substituted with frozen berries if out of season, but ensure they are fully thawed and drained.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
