Strawberry Tahini Cake

This strawberry tahini cake is surprisingly easy to whip up and has all the flavor!

It's perfect for strawberry season and bursting with fresh strawberry goodness.

This is a great snack cake and goes well with tea or coffee.

It's strawberry season, and the berries couldn't taste any better!

If you're not 100% sure these flavors will work together, let me assure you that this cake is moist, complex, and delicious. If you like peanut butter and jelly, you'll like the flavors of this cake!

More Delicious Dessert Recipes

If you love this tahini cake recipe, check out some of our other favorite dessert recipes!

• Mandarin Orange Bundt Cake
• Tahini Brownie Recipe
• Healthy Rice Krispie Treats
• Easy Blueberry Cake

Strawberry Tahini Cake

This strawberry tahini cake is surprisingly easy to whip up and has all the flavor!

4.67 from 3 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8 servings

Author: Emily Wilson

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Ingredients

• ½ teaspoon ground cardamom
• 1 cup granulated sugar plus 4 tablespoons
• 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

Instructions

• Preheat oven to 350 degrees F.
• Lightly coat a 9-inch cake pan with nonstick spray (or butter and flour)
• Mix cardamom and 2 tablespoons sugar in a small bowl and set aside. 
• Dice 2 cups of the strawberries and set aside.
• Whisk flour, baking powder, 1 cup of sugar, and salt in a large bowl. 
• Make a well in the center and add the eggs, yogurt, oil, and lemon zest then whisk to combine. 
• Fold in the dry ingredients until fully combined. Then add the 2 cups of chopped strawberries and gently fold them in. 
• Add the batter to the baking pan and spread to level the top. 
• Mix tahini and remaining 2 tablespoons of sugar in a small bowl. Drizzle it across the batter and then sprinkle the top with the cardamom sugar mixture. 
• Bake for 50 to 60 minutes or until a tester inserted in the center comes out clean. 
• Transfer to a wire rack and let cool in the pan. Invert and then turn right side up. 
• When the cake is fully cooled, spread the whipped cream and remaining strawberries across the top. 

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 44g | Protein: 9g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Cholesterol: 62mg | Sodium: 291mg | Fiber: 3g | Sugar: 12g