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Strawberry Pecan Torte

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1 cup all purpose flour
3/4 cup cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup ground pecans
1-1/2 cups heavy whipping cream
1-1/4 cups granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla
3 eggs
1/4 cup butter
1 (8 ounce) package cream cheese, softened
4 cups sifted powdered sugar
1/2 cup heavy whipping cream
2 teaspoons vanilla
1 cup strawberry jam

Strawberry Pecan Torte

This incredibly beautiful cake combines tart jam with fluffy cake layers and velvety cream cheese frosting.

  • Serves 8
  • Medium

About This Recipe

This fabulous recipe for Strawberry Pecan Torte is a showstopper. It’s made from a very light ground nut cake that is layered with strawberry jam and a browned butter cream cheese frosting. The cake does take some time to make, but it’s so worth it. I love to serve it for Easter dinner because it is so spectacular.

Slicing the cake layers in half is the trickiest part of the recipe. If you don’t feel confident in your skills, there is an easier version of this recipe. Just put the layers together with strawberry jam, frost the cake sides, and top the cake with more jam (or frosting, if you prefer). If you’re going to go that route and are using the jam on top, cut the frosting recipe in half.

You can, of course, use other jams and nuts in this spectacular recipe. I like the combination of raspberry jam and ground walnuts.

And make sure to read The Secret Way to Make the Best Cookies and Cakes before you begin!

My husband loves this wonderful cake for his birthday and I make it every year. The flavor is just superb.

Tips for the best Strawberry Pecan Torte:

  • Measure the flour correctly! Every single time.
  • Be gentle when you fold the flour and whipped cream into the batter. Make sure you fold until both mixtures disappear into the batter, but then stop immediately when that happens.
  • Don’t overbake the cakes. They are done when they are light golden brown, when the cakes just start to pull away from the sides of the pan, and when they spring back when you lightly touch them with your finger.
  • Cutting cake layers in half can be tricky. Buy a cake slicer to make the job easier. Or you can stick toothpicks in the cake around the outside edge at even intervals. Then, using a very long serrated knife, cut just above the toothpicks. Work slowly and carefully. And remove the toothpicks when you’re done1

Why this recipe works:

  • The combination of tender cake, strawberry preserves, fluffy cream cheese frosting is perfect. All the textures and flavors complement each other.

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Preheat the oven to 350°F. Spray two 9" round cake pans with nonstick baking spray with flour and set aside.


Combine the all purpose flour, cake flour, baking powder, salt, and ground pecans in a medium bowl and stir well to combine.


In another medium bowl, beat 1-1/2 cups heavy whipping cream until stiff peaks form; set aside. Do not clean the beaters.


Then, in a large bowl, combine the granulated sugar, brown sugar, 2 teaspoons vanilla, and eggs and beat, using the same beaters, for five minutes at high speed. The mixture will become light and fluffy.


Alternately and carefully, fold the flour mixture and the whipped cream into the egg mixture, beginning and ending with the flour mixture.


Spoon the batter into the prepared pans. Bake for 25 to 30 minutes or until the top springs back when it's touched with a finger, and the cake layers just start to pull away from the pan edges. Cool the cakes in the pans for 15 minutes, then carefully remove from the pans and cool completely on wire racks.


Put the butter into a small saucepan and melt over low heat. Continue cooking the butter, watching it carefully, until the butter just starts to brown. Pour the butter into a large bowl and let stand for 30 minutes to cool.


Add the cream cheese, powdered sugar, 1/2 cup heavy whipping cream, 1/8 teaspoon salt, and 2 teaspoons vanilla to the bowl with the browned butter and beat until light and fluffy. You may need to add more powdered sugar or cream to get the light frosting consistency right.


Now split each cake layer in half. You can put toothpicks around each layer at the halfway point, then use a serrated knife to cut the cake layers in half. Use a large spatula to separate the layers.


Put the bottom half of one layer onto a cake stand and spread with 1 cup of the frosting. Top with the top half of that cake layer and spread with half of the jam.


Repeat layers, ending with the jam. Now frost the sides of the cake with the rest of the frosting. Cover and chill the cake for a few hours before serving. I like to store this cake in the fridge; take it out 30 minutes before you want to serve it.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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