Ingredients for Strawberry Cream Torte
- Pecans
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling)
- 1 cup (2 sticks) cold unsalted butter
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- Fresh Strawberries
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How to Make Strawberry Cream Torte
- Preheat oven to 325°F (160°C).
- Place 1 cup of chopped nuts in a food processor and pulse until finely chopped.
- Add 1 ½ cups all-purpose flour and ¾ cup granulated sugar to the food processor.
- With the food processor running, gradually add 1 cup (2 sticks) cold unsalted butter, two tablespoons at a time, until the mixture resembles coarse crumbs.
- Remove the dough from the food processor and press it into the bottom and up the sides (about 1 inch) of a 9-inch springform pan.
- Bake for 30-40 minutes, or until the crust is golden brown.
- Remove from the oven and let cool completely on a wire rack.
- In a large mixing bowl, beat 8 ounces of softened cream cheese and ½ cup granulated sugar with an electric mixer until light and fluffy.
- With the mixer running on low speed, gradually add 1 cup heavy whipping cream in a slow, steady stream until the mixture is smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled crust.
- Before serving, arrange halved strawberries in a circle on top of the cream filling. Carefully remove the sides of the springform pan. Slice and serve immediately for the best texture.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
52g
Fat
79g
Carbs
9g
