Pistachio-Strawberry Cake

Layer tender cubes of pistachio cake, creamy homemade vanilla pudding, and fresh strawberries into individual glasses for a dreamy, ’gram-worthy treat that’s sure to please.

Ingredients

FOR PISTACHIO POUND CAKE

  • 3/4 c.  (11/2 sticks) unsalted butter, at room temperature, plus more for greasing 
  • 3/4 c. salted roasted shelled pistachios, plus more, chopped, for topping
  • 1 1/4 c. all-purpose flour 
  • 1/2 tsp. baking soda 
  • 1/2 tsp. kosher salt 
  • 1 c. sugar 
  • 3 large eggs, at room temperature
  • 1 1/2 tsp. pure vanilla extract 
  • 3/4 c. sour cream, at room temperature 

FOR VANILLA PUDDING

  • 4 large egg yolks 
  • 3 Tbsp. cornstarch 
  • 2 c. whole milk
  • 1 c. heavy cream 
  • 1/2 c. sugar 
  • 1/2 tsp. kosher salt 
  • 1 tsp. pure vanilla extract 

FOR LAYERING

  • 1 1/4 lb. strawberries, hulled 
  • 1 c. heavy cream, cold 
  • 1/2 tsp. pure vanilla extract

Directions

  • Step 1

  • Make pound cake: Heat oven to 350°F. Butter 81/2- by 41/2-inch loaf pan and line with parchment paper, leaving overhang on 2 long sides; butter parchment.

  • Step 2

  • In food processor, pulse pistachios until finely ground. Add flour, baking soda, and salt and pulse to combine.

  • Step 3

  • In stand mixer, beat butter and sugar on medium-high, scraping bowl halfway through, until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add eggs 1 at a time and beat until incorporated after each addition, scraping down bowl as necessary. Beat in vanilla.

  • Step 4

  • Reduce speed to low, add flour mixture in 3 parts, alternating with sour cream, and beat until just incorporated (do not overmix). Transfer batter to prepared pan and smooth top.

  • Step 5

  • Bake until wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cake cool in pan 15 minutes. Run small offset spatula along short sides to loosen, then use parchment overhang to transfer loaf to wire rack to cool completely. Cut 2/3 of loaf into 3/4-inch cubes; save remainder for another use.

  • Step 6

  • Meanwhile, make pudding: In large heatproof bowl, whisk together egg yolks and cornstarch until combined. 

  • Step 7

  • In large saucepan, whisk together milk, cream, sugar, and salt. Cook on medium-high, whisking occasionally, until just starting to simmer, 4 to 6 minutes.

  • Step 8

  • In slow, steady stream, pour hot milk mixture over egg yolk mixture, whisking constantly to prevent eggs from curdling. Pour entire mixture into same saucepan and cook on medium-low, whisking constantly, until mixture thickens to consistency of pancake batter and bubbles a few times, 3 to 4 minutes.

  • Step 9

  • Strain through fine-mesh sieve into large bowl, then whisk in vanilla. Press plastic wrap directly
    on surface of pudding and refrigerate until no longer warm, about 1 hour.

  • Step 10

  • Layer parfaits: Thinly slice 3 whole strawberries and set aside for serving; chop remaining strawberries.

  • Step 11

  • When ready to serve, in stand mixer fitted with whisk attachment, mix heavy cream and vanilla on medium-high until medium-stiff peaks form, 1 to 2 minutes.

  • Step 12

  • In eight 10-oz glasses, creating 2 layers for each ingredient, divide cake cubes, vanilla pudding, and chopped strawberries. Top with dollop of whipped cream, sliced strawberries, and chopped pistachios.

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