Strawberry-Lemon Mother's Day Cake Recipe
An elegant, light lemon-strawberry cake, adorned with delicate strawberry "roses," is a memorable spring dessert.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 375°F. Grease and flour two 6-inch baking pans.
-
Beat butter until soft, then gradually add sugar and beat until light and fluffy.
-
Incorporate eggs, lemon peel, and vanilla one at a time, beating well after each addition.
-
Sift flour with baking powder and salt. Alternately add the dry mixture and milk to the wet ingredients, beating thoroughly and scraping the bowl sides.
-
Divide batter into prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool cakes in pans for a few minutes, then invert onto wire racks to cool completely.
-
Trim cake tops flat. Place one layer on a plate, secure with frosting, spread with lemon curd, and top with two sliced strawberries.
-
Cover with the second cake layer. Apply a thin crumb coat of buttercream and chill for 20 minutes while preparing strawberry roses.
-
For roses, select 5-7 pointed strawberries. Make multiple diagonal cuts around the berry, spreading each slice to resemble a petal, and split the top into three petals.
-
Frost the cake completely, then arrange the strawberry roses on top. Chill before serving and store refrigerated for up to 3 days.