If you are looking for a lush dessert that sings with fresh fruit and a nutty twist, this Strawberry Tahini Cake Recipe is an absolute game changer. Imagining tender cake layers bursting with juicy strawberries combined with the subtle, creamy warmth of tahini is enough to make anyone eager to dive in. The cardamom adds a delicate floral note that complements the lemon zest perfectly, making this cake feel both comforting and exotic all at once. It’s a dessert that’s as stunning on the table as it is satisfying with each bite, and I can’t wait to share how effortless it is to make this showstopper your new favorite.
Ingredients You’ll Need
Every ingredient here serves a delicious purpose, bringing together texture, flavor, and just the right amount of sweetness without overpowering the cake’s natural brightness. From the tangy yogurt that keeps the crumb moist to the fragrant cardamom that adds a whisper of spice, this recipe shows that simple components can create something truly spectacular.
- Ground cardamom: Infuses a warm, floral aroma that raises the flavor profile beautifully.
- Granulated sugar: Balanced sweetness essential for tender crumb and tahini drizzle.
- All-purpose flour: The backbone of the cake, providing structure and softness.
- Baking powder: Ensures a nice rise and airy texture.
- Kosher salt: Enhances all the flavors without being salty.
- Eggs: Bind ingredients while adding richness.
- Plain whole-milk yogurt: Adds moisture and a hint of tang for a tender crumb.
- Vegetable oil: Keeps the cake moist without weighing it down.
- Lemon zest: Brightens the cake with fresh citrus notes.
- Fresh strawberries: Provide natural sweetness and juicy bursts throughout the cake and on top.
- Tahini: Adds a nutty depth and a subtle creaminess that’s unique and delicious.
- Whipped cream: The perfect light and fluffy topping to finish the cake.
How to Make Strawberry Tahini Cake Recipe
Step 1: Preheat and Prep Your Pan
Start by setting your oven to 350 degrees Fahrenheit so it’s perfectly hot when the batter is ready. Meanwhile, prepare a 9-inch cake pan by lightly coating it with nonstick spray or a butter-flour combo; this helps ensure your cake will come out clean and intact.
Step 2: Prepare the Flavored Sugar and Strawberries
Mix the ground cardamom and 2 tablespoons of sugar in a small bowl to create a fragrant dusting for later. Dice 2 cups of fresh strawberries to fold into the batter, ensuring you’ll get those juicy strawberry pockets in every bite.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, 1 cup of sugar, and kosher salt. This dry blend is crucial for even texture and sweetness throughout the cake.
Step 4: Add Wet Ingredients
Create a well in the center of the dry mix and add the eggs, yogurt, vegetable oil, and lemon zest. Whisk them together until just combined. The yogurt and lemon zest here give the cake that moist, tender crumb with a lovely citrus brightness.
Step 5: Fold and Incorporate Strawberries
Carefully fold the dry ingredients into the wet mixture, and then gently fold in the diced strawberries. This step is key to keeping the fruit whole so you get fresh bursts of flavor without turning the batter pink and watery.
Step 6: Assemble and Drizzle Tahini
Pour the batter into your prepared pan, smoothing the top evenly. Mix tahini with the remaining 2 tablespoons of sugar and drizzle it over the cake batter. Finish by sprinkling the cardamom sugar mixture on top — this adds a sweet-spicy crunch after baking.
Step 7: Bake and Cool
Bake the cake for 50 to 60 minutes until a toothpick inserted into the center comes out clean. Once baked, cool the cake in the pan on a wire rack, then invert it and turn it right side up for even cooling. This ensures a moist crumb and prevents sogginess.
Step 8: Final Touch with Whipped Cream and Strawberries
When the cake is completely cool, spread whipped cream across the top and scatter the remaining fresh strawberries. This frosting alternative gives a light, creamy finish that complements the cake’s nutty and fruity flavors perfectly.
How to Serve Strawberry Tahini Cake Recipe
Garnishes
For garnishes, fresh strawberries, a dusting of powdered sugar, or even a few edible flowers can add color and elegance. A small drizzle of tahini or a sprig of mint gives an upscale cafe vibe right on your kitchen table.
Side Dishes
Serve this cake alongside a scoop of vanilla ice cream or a simple berry sorbet to enhance the natural berry flavors. A hot cup of tea or coffee completes the experience, balancing the cake’s sweet and nutty notes.
Creative Ways to Present
Consider serving individual slices with a dollop of tahini-infused whipped cream or layering the cake with whipped cream and strawberries for an impressive layered trifle. For gatherings, placing it on a rustic wooden board surrounded by fresh strawberries makes for a striking centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Tahini Cake can be stored covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to preserve moisture and prevent it from absorbing other odors.
Freezing
You can freeze the cake (without whipped cream topping) wrapped well in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge and add fresh whipped cream and berries before serving.
Reheating
If you’d like to warm a slice, pop it in the microwave for 10 to 15 seconds. It’s lovely when slightly warmed, as the tahini flavor becomes more aromatic — just avoid heating the whipped cream topping directly.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe to keep the cake from becoming too soggy, but if frozen must be used, thaw and drain them thoroughly before folding into the batter.
Is tahini a common cake ingredient?
Tahini isn’t typical in cakes but adds a wonderful nutty depth and moistness, making this Strawberry Tahini Cake Recipe unique and delicious.
Can I substitute yogurt with sour cream?
Yes, sour cream works beautifully as a substitute and will keep the cake moist while adding a slight tang.
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking to keep the crumb tender.
Can I make this cake gluten-free?
For a gluten-free version, try substituting the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup. Keep an eye on texture as it may change slightly.
Final Thoughts
This Strawberry Tahini Cake Recipe is truly a celebration of fresh flavors and unexpected combinations that work in perfect harmony. Whether you’re baking it for a special occasion or simply to brighten your afternoon, it’s sure to bring smiles and compliments all around. Give it a try — once you taste that perfect balance of sweet, nutty, and fruity, you’ll be reaching for this recipe again and again.
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: Middle Eastern
- Diet: Vegetarian
Description
This Strawberry Tahini Cake blends the nutty richness of tahini and warm cardamom with fresh strawberries and lemon zest for a tender, moist dessert. Yogurt keeps the crumb light and fluffy, while whipped cream and strawberries on top add a luscious, fresh finish. Perfect for a spring or summer gathering, this cake offers a unique twist on traditional fruit cakes with Middle Eastern-inspired flavors.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar (divided)
- 4 tablespoons granulated sugar (divided)
- 1/2 teaspoon ground cardamom
Wet Ingredients
- 2 eggs
- 1 cup plain whole-milk yogurt
- 1/2 cup vegetable oil
- 2 teaspoons lemon zest
- 1/4 cup tahini
Fruits and Toppings
- 3 cups fresh strawberries (2 cups diced, remaining for topping)
- 2 cups whipped cream
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the cake evenly.
- Prepare the cake pan: Lightly coat a 9-inch cake pan with nonstick spray or alternatively butter and flour it to prevent the cake from sticking.
- Mix cardamom sugar: Combine the ground cardamom with 2 tablespoons of granulated sugar in a small bowl and set aside for sprinkling later.
- Dice strawberries: Chop 2 cups of fresh strawberries into small pieces and reserve for folding into the batter.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, 1 cup of sugar, and kosher salt thoroughly.
- Add wet ingredients: Make a well in the center of the dry ingredients and add the eggs, plain whole-milk yogurt, vegetable oil, and lemon zest. Whisk these together until well combined.
- Fold in strawberries: Gently fold the dry ingredients into the wet mixture until combined; then gently fold in the diced strawberries, ensuring they are evenly distributed without overmixing.
- Pour batter into pan: Transfer the batter to the prepared 9-inch cake pan, spreading it evenly to flatten the top.
- Add tahini drizzle and cardamom sugar: Mix tahini with the remaining 2 tablespoons of sugar and drizzle this mixture evenly over the batter, then sprinkle the reserved cardamom sugar on top for a fragrant finish.
- Bake the cake: Place the pan in the preheated oven and bake for 50 to 60 minutes or until a tester inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Remove the cake from the oven, transfer it to a wire rack, and let it cool in the pan. Once cool, invert the cake out of the pan and place it right side up.
- Finish with topping: When the cake is completely cooled, spread the whipped cream evenly over the top and garnish with the remaining fresh strawberries for a beautiful and delicious presentation.
Notes
- Ensure the cake is fully cooled before adding whipped cream to prevent it from melting.
- You can substitute plain Greek yogurt for whole-milk yogurt for a thicker texture.
- Use fresh, ripe strawberries for the best flavor; frozen strawberries may add too much moisture.
- The tahini drizzle adds a subtle nuttiness—feel free to adjust the amount based on taste preference.
- Storing leftover cake covered in the refrigerator will keep it fresh for up to 3 days.
