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mothers day Strawberry Cake

Delicious Mother's Day Strawberry Cake That Steals Hearts

This Mother's Day Strawberry Cake is a stunning dessert perfect for celebrating special women in our lives.
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Prep Time 20 minutes
Cook Time 46 minutes
Cooling Time 30 minutes
Total Time 1 hour 36 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Fresh Strawberries Ideal for making the strawberry reduction; substitution: Frozen strawberries can work, but they may dilute the flavor.
  • 2 cups Cake Flour Creates a tender, moist cake; substitution: All-purpose flour is an option, but results may vary in texture.
  • 1 tbsp Baking Powder Essential leavening agent for a light and fluffy rise.
  • 1 tsp Baking Soda Essential leavening agent for a light and fluffy rise.
  • 1/2 tsp Salt Enhances overall sweetness; do not skip for best taste.
  • 1 cup Unsalted Butter Adds richness and moisture to the cake; make sure it’s at room temperature for easy creaming.
  • 1 1/2 cups Granulated Sugar Sweetens the cake and contributes to overall structure.
  • 4 large Egg Whites Help provide structure without added fat; ensure they’re at room temperature.
  • 2 tsp Vanilla Extract Brings depth to the cake’s flavor; opt for high-quality vanilla.
  • 1 cup Buttermilk Contributes moisture and a slight tang; substitution: plain yogurt or milk mixed with vinegar if needed.
  • 1 cup Strawberry Reduction Concentrated strawberry flavor integrated into the batter; make this ahead to save time.
For the Frosting
  • 1/2 cup Unsalted Butter Needs to be softened for a smooth, creamy consistency.
  • 8 oz Cream Cheese Provides rich creaminess that pairs wonderfully with strawberries.
  • 4 cups Powdered Sugar Sweetens and thickens the frosting; adjust to your sweetness preference.
  • 1/2 cup Ground Freeze-Dried Strawberries Adds an extra berry punch to the frosting.
  • 1/2 cup Remaining Strawberry Reduction Enhances the strawberry essence in the frosting.

Equipment

  • Blender
  • Saucepan
  • 9x9 inch baking pan
  • Stand mixer
  • Mixing Bowl
  • Spatula
  • Wire rack

Method
 

Preparation
  1. Prepare Strawberry Reduction: Puree fresh strawberries in a blender until smooth, then cook in a saucepan over medium heat for 55-60 minutes until thickened.
  2. Preheat Oven: Preheat oven to 350°F (175°C) and prepare a 9x9 inch baking pan with non-stick spray and parchment paper.
  3. Mix Dry Ingredients: Whisk together the cake flour, baking powder, baking soda, and salt in a mixing bowl.
  4. Cream Butter and Sugar: Beat softened butter and sugar in a stand mixer for 2 minutes, add egg whites and vanilla, and mix until smooth.
  5. Combine Ingredients: Gradually pour in buttermilk and ½ cup strawberry reduction into the butter-sugar mixture, gently mix until just combined.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 43-46 minutes; allow to cool in the pan for 30 minutes.
  7. Make Frosting: Beat softened butter until fluffy, add cream cheese and powdered sugar, then fold in freeze-dried strawberries and the remaining strawberry reduction.
  8. Prepare Strawberry Cream: Whisk a small amount of the strawberry reduction with sweetened condensed milk until smooth, then fold in whipped cream.
  9. Assemble Cake: Once cooled, poke holes in the cake, pour strawberry cream over, and spread cream cheese frosting on top, finishing with strawberry slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 210mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Store the cake in an airtight container in the fridge for up to 3 days. Optionally serve with a scoop of vanilla ice cream.

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