Mother's Day Strawberry Cake

This stunning Mother's Day dessert combines the fresh, vibrant flavors of spring strawberries in a beautiful homemade cake. The natural sweetness of fresh strawberries infuses every layer, creating a treat that's worthy of the most important woman in your life.

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Course: Dessert

Cuisine: American

Keyword: Mother's Day, Strawberry Cake, Homemade Cake, Strawberry Dessert

Prep Time: 30

Cook Time: 35

Cooling Time: 1

Total Time: 2 25

Servings: slices

Calories: 485kcal

Equipment

9-inch Round Cake Pans (2)
Stand Mixer or Hand Mixer
Parchment Paper
Wire Cooling Rack
Blender

Ingredients

Strawberry Cake Layers

3 cups cake flour (345g) substitute with all-purpose flour + cornstarch if needed
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter (226g) softened
2 cups granulated sugar (400g)
1 package strawberry gelatin (3oz) optional for deeper color and flavor
5 large eggs room temperature
1/3 cup whole milk (80ml) room temperature
2 tsp pure vanilla extract
1/2 tsp almond extract
1/2 cup strawberry puree (120ml) from approximately 1 1/2 cups fresh strawberries
pink or red food coloring optional

Strawberry Cream Cheese Frosting

8 oz full-fat cream cheese (226g) softened
1/2 cup unsalted butter (113g) softened
4 cups powdered sugar (480g) sifted
1/4 cup strawberry puree (60ml) reduced and cooled
1 tsp vanilla extract
1 pinch salt

Decoration

1 cup fresh strawberries halved or sliced
edible flowers optional
white chocolate shavings optional

Instructions

Preheat your oven to 350°F (175°C) and position the rack in the center. Grease and line two 9-inch round cake pans with parchment paper. Prepare the strawberry puree by blending 1 1/2 cups fresh strawberries until smooth. For the frosting portion, simmer 1/2 cup puree until reduced to 1/4 cup.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter until creamy. Gradually add the sugar and strawberry gelatin (if using), beating on medium-high speed for about 4-5 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla and almond extracts.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk and strawberry puree (starting and ending with dry ingredients).
Divide the batter evenly between the prepared pans. Gently tap the pans on the counter to remove any large air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 15 minutes, then transfer to wire racks to cool completely. For best results, wrap the cooled layers in plastic wrap and refrigerate for at least 1 hour before frosting.
For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, reduced strawberry puree, vanilla extract, and salt. Beat on medium-high speed until light and fluffy, about 3 minutes.
Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer. Cover the entire cake with the remaining frosting, creating decorative swirls if desired. Arrange fresh strawberry slices and edible flowers on top for decoration.

Notes

For a dairy-free version, substitute butter with plant-based butter, milk with almond milk, and use dairy-free cream cheese for frosting. For the best strawberry flavor, use the ripest strawberries you can find. The cake can be made 1-2 days in advance and stored in the refrigerator - just bring to room temperature before serving for optimal flavor and texture.

Nutrition

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