Ingredients
3/4 cup chopped walnuts, toasted and cooled1/4 cup plus 1-1/4 cups sugar, divided1-1/2 cups heavy whipping cream3 large eggs3 teaspoons vanilla extract1-3/4 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon saltFROSTING:1-1/2 cups heavy whipping cream1 package (8 ounces) cream cheese, softened1 cup sugar1 teaspoon vanilla extract1/8 teaspoon salt1 jar (12 ounces) strawberry preserves, divided4 cups halved fresh strawberries
Preparation
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream.
In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream.
Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream.
Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers.
Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving.
