Strawberry Pistachio Cake with Luscious Cream Filling

A beautiful, impressive pistachio loaf made in a food processor in under 10 minutes. This cake uses real pistachios—no artificial flavours or colouring—and is finished with whipped cream and ripe strawberries for a fresh, elegant dessert suitable for any occasion.

This pistachio cake is not only pretty—it’s incredibly easy. Everything is blitzed in a food processor, poured into a loaf pan and baked. The result is a tender, nutty cake with bits of pistachio throughout that delivers a subtle sweetness perfect for breakfast or a light dessert.

If you prefer a sweeter finish, it’s simple to adjust the topping to suit your taste (options listed below).

How to Make the Easiest Pistachio Cake – Step By Step

Place the pistachios in a food processor and pulse until they form fine crumbs. Take care not to over-process or the nuts will release oils and turn pasty.

Add the remaining ingredients to the processor and blend until well combined. Transfer the batter to a prepared 10×5 inch (24x12cm) loaf pan and bake for about 35 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a rack. Whip the heavy cream until soft peaks form (avoid over-whipping). Spread the cream over the cooled cake and garnish with halved strawberries and roughly chopped pistachios.

Making Ground Pistachios

Grinding pistachios is quick, but these tips will ensure the best texture:

1. Make sure the pistachios and the food processor bowl are dry—this helps achieve a fine crumb.
2. Pulse in short bursts and stir halfway through. Stop as soon as you reach a fine crumb to avoid releasing the oils and creating a paste or nut butter.

Pistachio Cake Frosting & Toppings

The cake looks and tastes wonderful topped with lightly sweetened whipped cream, fresh strawberries and extra chopped pistachios. The combination is fresh, simple and visually appealing.

For a sweeter or different flavour profile, consider these alternatives:

Buttercream – vanilla, lemon, strawberry or chocolate.

• Cream cheese frosting – simple and tangy with vanilla and lemon zest.
• Icing or glaze – mix powdered sugar with a little water or citrus juice, add zest or vanilla, and finish with berries.
• Fruit – swap or combine strawberries with raspberries, blueberries or blackberries for variety.

How to Store Leftovers

Because this cake is topped with fresh cream, store leftovers in the fridge. It will keep for up to 3 days when refrigerated. The same storage guidance applies to cream cheese or buttercream toppings.

An uniced cake will keep at room temperature for several days if covered, or up to a week in an airtight container, and can also be frozen.

Top Tips for Making Pistachio Cake with Strawberries & Cream

• I used a 10×5 inch (24x12cm) loaf pan. A larger pan will yield a thinner cake and a smaller pan a thicker one—adjust baking time accordingly.
• Check doneness by inserting a wooden toothpick into the centre; if it comes out clean, the cake is ready.
• When blitzing pistachios aim for a fine crumb but stop before oils begin to release. If a paste forms, discard and start with fresh nuts.
• Use a non-stick loaf pan or lightly grease and line a regular pan with butter and parchment paper for easy removal.
• Cool the cake in the pan for 10 minutes before transferring to a rack to cool completely prior to topping.

Ingredients

• 7 oz (200g) softened butter (14 tbsp)
• 1 ½ cups (200g) self-raising flour
• ½ cup (130g) buttermilk
• 1 cup (100g) shelled pistachios
• 1 ¼ cups (200g) golden caster sugar
• 1 tsp baking soda (bicarb)
• 3 large eggs (free-range)
• Zest of 1 lemon
• ¼ tsp vanilla paste

Topping

• 1 cup (250ml) heavy cream or double cream
• 4–5 strawberries, halved
• 1–2 tbsp pistachios, roughly chopped

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a 10×5 inch (24x12cm) loaf pan unless using non-stick.
2. Place pistachios in a food processor and pulse to fine crumbs—avoid over-processing.
3. Add the remaining ingredients to the processor and blend until fully combined.
4. Pour the batter into the prepared loaf pan and bake for about 35 minutes, or until a toothpick inserted into the centre comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Whip the heavy cream until thick but not over-whipped. Spread over the cooled cake and top with halved strawberries and chopped pistachios.

Notes

• Pan sizes affect thickness and baking time—adjust as needed.
• If the toothpick has wet batter, return the cake to the oven for a few more minutes.
• If pistachios become oily during processing, stop and start over with fresh nuts to avoid a dense paste.
• Allow the cake to cool completely before adding cream or frosting to prevent melting.