Pistachio and Roasted Strawberry Cake with Salted Honey Whip

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This cake is incredibly delicious, with a soft, nutty pistachio base and juicy, oven-roasted strawberries. Roasting the strawberries enhances their flavor, making them sweeter and a perfect match for the salty, nutty taste of pistachios. The salted honey whip ties it all together with a perfect balance of sweet and salty.

The strawberries are coated in sugar and baked for about 40 minutes until they become soft and create a beautiful strawberry syrup. The cake batter is made in just one bowl, using ground pistachios for that subtle nutty and salty flavor. The layers of sponge cake are filled with salted honey whipped cream and roasted strawberries. Topped with a sprinkle of powdered sugar, this cake is the ultimate summer dessert.

This cake features a soft nutty pistachio sponge filled with juicy oven-roasted strawberries, all brought together by a delicious salted honey whipped cream. It’s a perfect summer dessert!

Pistachio and Roasted Strawberry Cake with Salted Honey Whip

This cake is unbelievably good with a soft, nutty pistachio sponge filled with juicy oven-roasted strawberries. The roasted strawberries enhance their sweetness, which pairs perfectly with the salty, nutty flavor of the pistachio. The salted honey whip ties everything together with just the right balance of salt and sweetness.

Pistachio and Roasted Strawberry Cake with Salted Honey Whip

Course Dessert


Roasted Strawberries:

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

Pistachio Sponge:

  • cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened applesauce
  • 1 cup plant-based milk almond, soy, or oat
  • ½ cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract
  • 1 cup ground pistachios

Salted Honey Whip:

  • cups dairy-free whipping cream like coconut cream or soy whipping cream
  • 2 tbsp honey or agave syrup for a vegan option
  • ½ tsp sea salt


  • Powdered sugar for dusting


Prepare the Roasted Strawberries:

  • Preheat your oven to 350°F (175°C).
  • Toss the strawberries with the granulated sugar and spread them on a baking sheet.
  • Roast for about 40 minutes, or until soft and a beautiful strawberry syrup has formed.
  • Let cool completely.

Prepare the Pistachio Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Fold in the ground pistachios.
  • Divide the batter evenly among the prepared pans.
  • Bake 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 whipping cream until soft peaks form.
  • Add the honey and sea salt, and continue whipping until stiff peaks form.
  • Adjust sweetness and salt to taste.

Assemble the Cake:

  • Place one cake layer on a serving plate.
  • Spread a layer of salted honey whip over the cake layer.
  • Spoon some roasted strawberries on top of the whipped cream.
  • Repeat with the remaining layers, finishing with a layer of salted honey whip on top.

Add Topping:

  • Dust the top of the cake with powdered sugar.
  • Optionally, decorate with a few extra roasted strawberries or ground pistachios.


  • Slice and enjoy this beautiful summer cake!


  • Ground Pistachios: To make ground pistachios, pulse shelled pistachios in a food processor until finely ground.
  • Dairy-Free Whipping Cream: Brands like coconut cream or soy whipping cream work well for the salted honey whip.
  • Honey: For a vegan option, substitute honey with agave syrup.

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