Strawberry Cream Torte Dessert
in a baked pecan crust, then freeze


Bake the pecan crust with butter, flour and sugar then fill with the whipped cream cheese. Freeze the torte, then put fresh sliced strawberries on top for a delicious easy to make dessert. See more of my easy, delicious, unique and beautiful Dessert Recipes

Strawberry Cream Torte
source: recipes and photograph by
Peggy Bucholz

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Prep Time: 25 min   Total Time: 25 min   Servings: 10


Make The Crust:

1/2 cup pecans or walnuts, toasted, roughly chopped
1-1/2 cups flour
2 tablespoons sugar
3/4 cup cold butter, cut into small pieces

Make The Filling:
8 ounces cream cheese, softened, room temperature
1/2 cup sugar
1 cup heavy whipping cream
3 cups fresh strawberries


Preheat oven to 325 degrees F.

To make the crust, place in a food processor pecans, flour and sugar, pulse to blend then add the cold butter 2 tablespoons at a time. Remove from processor and spread in a 9-inch spring form pan pushing mixture 1-inch up the sides. Bake for 30 to 40 minutes or until golden brown. Remove from oven to cool.

To make the cream torte, in a large mixing bowl beat the cream cheese and sugar on high for 10 minutes or until light and fluffy. With the motor still running add small amounts of whipping cream very slowly (not too fast or the texture will be runny). Spread the mixture over the cooled pecan crust. Cover and chill in the refrigerator until slightly firm, at least 6 hours or overnight.

When ready to serve place halved strawberries in a circle on top, remove the spring form pan rim, cut into wedges and serve with remaining strawberries on the side of the torte.

wine bottle Wine recommendation: Pinot Gris; Champagne

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