Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup fresh strawberries, diced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh flowers or edible decorations for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until smooth.
- Fold in the diced strawberries gently into the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes are cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are completely cooled, spread a layer of whipped cream between the two layers and stack them on top of each other.
- Frost the top and sides of the cake with the remaining whipped cream and decorate with fresh flowers or other edible decorations.
- Serve and enjoy this beautiful Mother’s Day cake!
Notes
- You can substitute strawberries with other berries like raspberries or blueberries if desired.
- For a more festive look, consider adding food coloring to the whipped cream for pastel shades.
- This cake can be made a day in advance; just store it covered in the refrigerator.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 80
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