1lbstrawberrieshulled and thinly-sliced top to bottom
Instructions
For the cake
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then grease the bottom and sides of the pan with olive oil. Set aside.
Add egg whites and cream of tartar to a stand mixer or a large bowl. Beat on high until soft peaks form, about 3 minutes.
Turn the mixer to low and slowly add the granulated sugar, vanilla extract, and baking powder.
Beat for an additional minute, or until the mixture is shiny, glossy, and stiff peaks form. Set aside.
Add walnuts, pecans, and cookies to a food processor. Pulse until mixture is ground.
Pour the nut mixture into the egg white mixture. Gently fold together until everything is thoroughly mixed together without over-mixing.
Gently pour the cake batter into the prepared pan. Bake for 50 minutes.
Remove the cake from the oven and let rest on the counter until completely cool, about 2 hours.
For the topping
Add cream cheese, sour cream, powdered sugar, and vanilla extract to a stand mixer or a medium mixing bowl.
Beat on high until completely smooth.
Assembly
Gently remove the cake from the pan and transfer to a serving plate.
Layer the top of the cake with cream cheese topping and decorate with sliced strawberries.