Mother’s Day Cake Ideas | Easy Strawberry Lemon Cake Recipe

Mother’s Day is the perfect occasion to celebrate the special women in our lives with something sweet and homemade. A Strawberry Lemon Cake is an excellent choice—light, refreshing, and bursting with flavors that perfectly capture the essence of spring. This cake combines the tanginess of lemon with the natural sweetness of strawberries, creating a delightful balance that is sure to impress.

Why You’ll Love This Recipe

• Perfect for spring – Fresh strawberries and zesty lemon create a bright, refreshing flavor.
• Easy to make – Simple ingredients and an easy-to-follow process make this ideal for bakers of all levels.
• Beautiful presentation – The cake’s pastel colors and fresh fruit make it visually appealing.
• Customizable – Easily adjust the recipe with different toppings or fillings.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 cup buttermilk

For the Strawberry Filling:

• 2 cups fresh strawberries, diced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Lemon Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream (as needed for consistency)

Garnish (Optional):

• Fresh strawberries, halved
• Lemon slices
• Mint leaves

Instructions

Step 1: Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Strawberry Filling

1. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
2. Cook for about 5 minutes until strawberries soften and release their juices.
3. Stir in the cornstarch mixture and cook for another 2 minutes until the filling thickens.
4. Remove from heat and let cool completely.

Step 3: Prepare the Lemon Buttercream Frosting

1. In a large bowl, beat butter until creamy.
2. Gradually add powdered sugar, beating well after each addition.
3. Mix in lemon juice and vanilla extract.
4. Add heavy cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of lemon buttercream on top.
2. Spoon the cooled strawberry filling over the buttercream.
3. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
4. Decorate with fresh strawberries, lemon slices, and mint leaves if desired.

Variations

• Strawberry Cream Cheese Frosting – Replace buttercream with a cream cheese frosting for a tangier flavor.
• Gluten-Free Version – Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Extra Fruity Twist – Add raspberries or blueberries to the strawberry filling for added depth.
• Sheet Cake Option – Bake the batter in a 9×13-inch pan for an easy one-layer cake.

Servings and Timing

• Servings: 10–12 slices
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Cooling & Assembly: 30 minutes
• Total Time: Approximately 1 hour 30 minutes

Storage and Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap individual slices in plastic wrap and store in the freezer for up to 2 months.
• Reheating: Let frozen slices thaw at room temperature for 1–2 hours before serving.

FAQs

How can I make this cake ahead of time?

You can bake the cake layers a day in advance and store them wrapped in plastic at room temperature. Assemble and frost the cake on the day of serving for the best freshness.

Can I use frozen strawberries?

Yes, but thaw and drain them first to prevent excess moisture in the filling.

What can I use instead of buttermilk?

Substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I make this into cupcakes?

Yes! Divide the batter into cupcake liners and bake for 18–20 minutes.

How do I make the cake more moist?

Ensure you measure ingredients correctly, do not overbake, and use room-temperature butter and eggs.

Can I use lemon extract instead of fresh lemon juice?

Yes, but reduce the amount to 1 teaspoon since extracts are more concentrated.

What’s the best way to slice this cake neatly?

Use a sharp knife dipped in warm water and wiped clean between slices for a cleaner cut.

How do I prevent the strawberry filling from making the cake soggy?

Make sure the filling is thickened properly and fully cooled before layering.

Can I use whipped cream instead of buttercream?

Yes, but keep the cake refrigerated if using whipped cream as it is less stable.

What pairs well with this cake?

Serve with a cup of tea, lemonade, or a glass of champagne for an elegant touch.

Conclusion

This Easy Strawberry Lemon Cake is a perfect way to celebrate Mother’s Day. It’s fresh, flavorful, and simple to make, making it a wonderful homemade treat. Whether you’re baking for your mom, grandmother, or a special mother figure, this cake is sure to be a delightful and heartfelt surprise.

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