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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

  • Serves 8
  • Medium

About This Recipe

This fabulous recipe 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.

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.

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.



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 home economist who has authored 48 books (47 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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