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Pistachio and Roasted Strawberry Cake with Salted Honey Whip

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This cake combines a soft, nutty pistachio sponge with juicy oven-roasted strawberries, perfectly complemented by a salted honey whip.
Course Dessert

Ingredients

Roasted Strawberries:

  • 2 cups fresh strawberries hulled and halved
  • ¼ cup granulated sugar

Pistachio Sponge:

  • 1½ cups all-purpose flour
  • 1 cup ground pistachios
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup plant-based milk almond, soy, or oat
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt soy or coconut
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Salted Honey Whip:

  • 1½ cups dairy-free whipping cream coconut or soy-based
  • ¼ cup honey or agave syrup
  • ½ tsp sea salt

Topping:

  • Powdered sugar for dusting
  • Extra ground pistachios for garnish

Instructions

Roast the Strawberries:

  • Preheat your oven to 350°F (175°C).
  • Toss the halved strawberries with granulated sugar in a mixing bowl until coated.
  • Spread the strawberries on a parchment-lined baking sheet.
  • Roast for 40 minutes, or until the strawberries are soft and syrupy.
  • Remove from the oven and let them cool completely.

Prepare the Pistachio Sponge:

  • While the strawberries are roasting, grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, ground pistachios, granulated sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Divide the batter evenly among the prepared pans.
  • Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Salted Honey Whip:

  • In a large bowl, whip the dairy-free cream until soft peaks form.
  • Add the honey or agave syrup and sea salt, then continue whipping until stiff peaks form.
  • Chill in the refrigerator until ready to use.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand.
  • Spread a layer of salted honey whip over the cake layer.
  • Spoon a layer of roasted strawberries over the whipped cream.
  • Repeat with the second cake layer.
  • Place the third cake layer on top.

Finish the Cake:

  • Spread the remaining salted honey whip over the top and sides of the cake.
  • Dust the cake with powdered sugar and garnish with extra ground pistachios.

Serve:

  • Slice and serve this delicious Pistachio and Roasted Strawberry Cake with Salted Honey Whip.
  • Enjoy!

Notes

  • Ground Pistachios: You can grind your own pistachios by pulsing unsalted pistachios in a food processor until fine. Be careful not to over-process into a paste.
  • Roasting Strawberries: Roasting enhances the natural sweetness of the strawberries and creates a beautiful syrup that pairs perfectly with the pistachio sponge.
  • Serving: This cake is best enjoyed at room temperature, but can also be stored in the refrigerator for up to 3 days.
  • Salted Honey Whip: Adjust the amount of honey and salt to your taste for a perfectly balanced whip.