Why You’ll Love Strawberry Tahini Cake Recipe

I enjoy this recipe because it combines familiar ingredients in a fresh and unexpected way. The tahini adds richness without overpowering the strawberries, while the cardamom brings a subtle warmth that makes every bite memorable. I also appreciate that the cake is easy to prepare with basic pantry ingredients and delivers a stunning presentation with minimal effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ teaspoon ground cardamom
1 cup & 4 tablespoons granulated sugar
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
2 eggs
1 cup plain whole-milk yogurt
½ cup vegetable oil
2 teaspoons lemon zest
3 cups fresh strawberries
¼ cup tahini
2 cups whipped cream

Directions

1. I preheat the oven to 350 degrees F.
2. I lightly coat a 9-inch cake pan with nonstick spray or use butter and flour.
3. I mix the ground cardamom and 2 tablespoons of sugar in a small bowl and set it aside.
4. I dice 2 cups of the strawberries and set them aside.
5. I whisk together the flour, baking powder, 1 cup of sugar, and salt in a large bowl.
6. I create a well in the center and add the eggs, yogurt, vegetable oil, and lemon zest, then whisk until combined.
7. I fold the wet and dry ingredients together until fully incorporated.
8. I gently fold in the diced strawberries.
9. I transfer the batter to the prepared cake pan and spread the top evenly.
10. I mix the tahini with the remaining 2 tablespoons of sugar in a small bowl and drizzle it over the batter.
11. I sprinkle the cardamom sugar mixture evenly across the top.
12. I bake the cake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
13. I transfer the pan to a wire rack and allow the cake to cool completely.
14. Once cooled, I invert the cake and turn it right side up.
15. I spread the whipped cream over the top and finish with the remaining fresh strawberries before serving.

Servings and Timing

• Servings: 8 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Variations

I sometimes replace the strawberries with raspberries, blackberries, or a mixed berry combination for a different flavor profile. When I want a citrus-forward version, I add a little extra lemon zest to the batter. For added texture, I occasionally sprinkle toasted sesame seeds or chopped pistachios over the whipped cream topping. If I prefer a less sweet finish, I use lightly sweetened whipped cream instead of fully sweetened cream.

Storage/Reheating

I store the cake in an airtight container in the refrigerator because of the whipped cream topping. It stays fresh for up to 3 days.

If I plan to make it ahead, I often keep the cake unfrosted and add the whipped cream and fresh strawberries just before serving.

I enjoy this cake chilled, so I typically do not reheat it. If I prefer a softer texture, I let a slice sit at room temperature for about 15 to 20 minutes before serving.

FAQs

What does tahini add to the cake?

I find that tahini adds a subtle nutty flavor and richness that complements the strawberries beautifully.

Can I use frozen strawberries?

I prefer fresh strawberries for the best texture, but I can use frozen strawberries if they are thawed and drained well.

Can I make this cake ahead of time?

I often bake the cake a day ahead and add the whipped cream and fresh strawberries just before serving.

What type of yogurt works best?

I like using plain whole-milk yogurt because it creates a moist and tender crumb.

Can I substitute Greek yogurt?

I can use Greek yogurt, though the cake may be slightly denser than when using regular whole-milk yogurt.

How do I know when the cake is done baking?

I insert a tester or toothpick into the center, and if it comes out clean, the cake is ready.

Can I leave out the cardamom?

I can omit it if I prefer, but I enjoy the subtle warmth and depth it brings to the cake.

Is the cake very sweet?

I find the sweetness balanced, especially since the fresh strawberries and tahini help keep the flavors from becoming overwhelming.

Can I freeze the cake?

I can freeze the unfrosted cake for up to 3 months. I thaw it completely before adding whipped cream and strawberries.

What can I use instead of whipped cream?

I sometimes top the cake with mascarpone cream, cream cheese frosting, or a dollop of Greek yogurt for a different finish.

Conclusion

I love how this Strawberry Tahini Cake transforms simple ingredients into a dessert that feels both sophisticated and approachable. The moist strawberry-filled cake, nutty tahini swirl, fragrant cardamom topping, and cloud of whipped cream create a combination that is impossible for me to resist. Whether I serve it for brunch, dessert, or an afternoon treat, it always feels like a special occasion.