Strawberry Pistachio Cake with Whipped Cream is a refined, elegant dessert combining the nutty depth of pistachios with the lightness of whipped cream and the sweetness of fresh strawberries. With layers of soft sponge, creamy mousse, and a glossy pistachio glaze, it’s perfect for special occasions or as a showstopping weekend treat.

Why You’ll Love This Recipe
This cake is more than a visual delight—it delivers nuanced flavors and textures in every bite:

Unique flavor pairing of strawberry and pistachio

Pistachio mousse is airy and luxurious

Whipped cream rosettes add elegance and lightness

Moist, delicate sponge base with a nutty finish

Stunning presentation with glossy pistachio glaze

Perfect for birthdays, holidays, or afternoon tea

Can be made in parts and assembled ahead of time

Uses real pistachio paste for authentic taste

Balanced sweetness that doesn’t overpower

Customizable with other fruits or flavors

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pistachio Sponge Base

egg

sugar

melted butter

milk

neutral oil (sunflower or canola)

all-purpose flour

baking powder

pistachio paste

chopped pistachios

For the Pistachio Mousse

heavy cream (cold)

white chocolate

pistachio paste

gelatin sheets (or powdered gelatin)

milk

For the Whipped Cream Rosettes

heavy cream (cold)

powdered sugar

vanilla extract

For the Green Pistachio Glaze (Drip)

white chocolate

pistachio paste

To Finish (Optional)

Fresh strawberries, halved or sliced

Crushed pistachios for garnish

directions
1. Make the Pistachio Sponge Base
Preheat oven to 170°C (340°F). Grease and line a small round cake pan (15–18 cm).

In a bowl, whisk the egg and sugar until pale and fluffy.

Stir in melted butter, milk, and oil until well combined.

Fold in flour and baking powder, then add pistachio paste and chopped pistachios.

Pour batter into the pan and bake for 20–25 minutes or until a toothpick inserted comes out clean.

Let cool completely before assembling.

2. Prepare the Pistachio Mousse
Soak gelatin sheets in cold water (if using powdered gelatin, bloom in water as per instructions).

Gently heat the milk and dissolve the softened gelatin.

Melt white chocolate and mix with pistachio paste.

Add the warm milk/gelatin mixture to the chocolate-pistachio blend.

In a separate bowl, whip cold heavy cream to soft peaks.

Fold the whipped cream into the pistachio-chocolate base gently until fully combined.

Chill slightly if needed to thicken before assembling.

3. Make the Whipped Cream Rosettes
Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Transfer to a piping bag fitted with a star nozzle and refrigerate until ready to use.

4. Make the Green Pistachio Glaze (Drip)
Melt the white chocolate and stir in pistachio paste until smooth.

Let cool slightly before using—glaze should be pourable but not runny.

5. Assemble the Cake
Place the cooled pistachio sponge on a serving plate or cake board.

Spread or pipe the pistachio mousse evenly on top. Smooth the top.

Chill in the refrigerator for at least 2 hours until set.

Once firm, drizzle the pistachio glaze gently around the edges for a drip effect.

Pipe whipped cream rosettes around the top edge.

Garnish with fresh strawberries and crushed pistachios as desired.

Servings and timing
Prep time: 45 minutes

Chill time: 2 hours

Bake time: 25 minutes

Total time: 3 hours 10 minutes (including cooling)

Servings: 6–8

Calories per serving: Approximately 350–400 kcal

Difficulty: Intermediate

Variations
Berry mix: Use a mix of strawberries and raspberries for tartness.

Chocolate crust: Swap sponge for a chocolate cookie base.

Vegan option: Substitute gelatin with agar-agar and dairy with plant-based alternatives.

Layered version: Double the sponge and mousse to make a tiered cake.

Add crunch: Include crushed pistachios between layers for texture.

Citrus twist: Add lemon zest to the mousse or glaze.

Glaze alternative: Use a clear gelatin fruit glaze with strawberry puree instead of pistachio.

Mini version: Make individual layered cups using a ring mold.

No-bake base: Use a biscuit base if you wish to skip baking.

Caramel swirl: Add a swirl of pistachio caramel to the mousse.

storage/reheating
Refrigerator: Store the assembled cake covered in the fridge for up to 3 days.

Freezing: Freeze the cake (without fresh toppings) for up to 1 month. Thaw overnight in the fridge before serving.

Do not reheat: This cake is meant to be served chilled or at room temperature.

FAQs
Can I use store-bought pistachio paste?
Yes, use high-quality unsweetened pistachio paste for best results. Avoid pistachio cream, which may be too sweet or oily.

What size cake pan should I use?
A 15–18 cm (6–7 inch) round pan works best for the sponge and mousse proportions.

Can I make this cake a day ahead?
Yes, this cake sets beautifully overnight and is even easier to slice the next day.

Is there a substitute for gelatin?
Yes, agar-agar can be used. Adjust the quantity based on brand instructions, and ensure it’s fully dissolved.

What if I don’t have pistachio paste?
You can make your own by blending shelled, roasted pistachios until smooth, optionally adding a little neutral oil.

Can I skip the glaze?
Yes, the glaze is decorative. The cake will still be delicious without it.

How do I prevent the whipped cream from deflating?
Use very cold cream and don’t overwhip. Stabilized whipped cream (with gelatin) is optional for longer-lasting decoration.

Can I use another fruit instead of strawberries?
Yes, raspberries, cherries, or mango slices pair well with pistachio and whipped cream.

Should I serve this cake chilled?
Yes, it’s best served cold or slightly cool to maintain the mousse structure.

Can I double the recipe for a larger cake?
Yes, you can double all components and use a larger cake pan (20–22 cm) for more servings.

Conclusion
Strawberry Pistachio Cake with Whipped Cream is an elegant dessert that masterfully combines nutty richness, delicate mousse, and light whipped topping. Its beautiful presentation and layered textures make it ideal for celebrations, while its well-balanced sweetness ensures every bite is enjoyable. Whether served at a gathering or enjoyed as a refined weekend treat, this cake is sure to impress.

Strawberry Pistachio Cake with Whipped Cream

Description

Ingredients

Instructions

Notes