Greek Walnut Cake with Strawberries and Cream
Cook time
Total time
  • 1 cup coarsely chopped walnuts
  • ½ cup ground walnuts
  • 2 cups whole-wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 large eggs, at room temperature
  • ¾ cup packed light brown sugar
  • ⅔ cup low-fat Greek yogurt
  • 2 tsp freshly grated orange zest
  • ½ cup orange juice
  • ¼ cup extra virgin olive oil
  • 1 pkg. (8 oz) cream cheese
  • 1.5 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon of vanilla extract
  • 1.5 lb fresh strawberries
  • 2 tablespoons sugar
  1. Make the cake: Preheat oven to 325°F and grease and flour a 6-inch round cake pan.
  2. Slightly toast the chopped walnuts in a pan. Transfer to a plate to cool.
  3. Mix together the whole-wheat flour, baking soda and baking powder in a large bowl.
  4. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest, juice and oil in a small bowl and stir until smooth; gradually whisk into the egg mixture.
  5. Add the wet ingredients to the dry ingredients until just blended. Fold in the walnuts. Spread the batter into the prepared pan.
  6. Bake the cake until a wooden skewer or toothpick inserted into the center comes out clean, about 35 minutes.
  7. Make the frosting: Beat the heavy cream until stiff peaks form.
  8. In a large bowl, beat the cream cheese, powdered sugar and vanilla extract until blended.
  9. Fold in whipped cream.
  10. Puree about 1 cup of the strawberries with 2 tablespoons of sugar (or less, depending on how ripe the strawberries are).
  11. Assemble the cake: Cut the tops off of the cakes. Cut the cakes into 2 even layers each.
  12. Spread some of the strawberry puree on each layer but make sure not to spread all the way to the edge.
  13. Using an offset spatula, spread the cream frosting on the first cake layer, top with another layer of cake. Continue with the remaining layers.
  14. Frost the cake with the remaining cream frosting and pipe some frosting on the top of the cake using a round tip.
  15. Decorate the cake with strawberries cut in half and spoon some of the strawberry puree on top.
  16. Keep refrigerated for about 2 days.
Recipe by Sugary & Buttery at