|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 94g||34%|
|Dietary Fiber 1g||4%|
|Total Sugars 64g|
|Vitamin C 18mg||90%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This sweet and simple lemon and strawberry cake is the perfect gift for your mom this Mother’s Day. It’s easy to pull together and it looks so gorgeous she will think you had it professionally made. It's a nice use of early summer berries and the two fruits go together perfectly.
You can make your life even easier by using a store-bought cake mix and/or frosting. Or go for the extra brownie points and make everything (cake, curd, and frosting) from scratch. Regardless, it's sure to impress mom on her special day.
Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Cake
Gather the ingredients.
Preheat the oven to 375 F. Grease and flour two 6-inch baking pans.
Beat the butter with the whisk attachment of your stand mixer to soften, about 3 minutes. If it’s at room temperature this will take less time. You can also use a large bowl and a hand mixer.
Gradually add the sugar and beat until light and fluffy, about 5 minutes.
Scrape down the sides of your bowl. Add the eggs, lemon peel, and vanilla one at a time, beating well after each.
Sift the flour with the baking powder and salt. Add it to the creamed mixture in two additions, alternating with the milk. Beat thoroughly after each addition and scrape down the sides in between.
Divide the cake batter between the two prepared pans.
Bake on a center rack for 25 to 30 minutes or until the center of the cake comes out clean when pricked with a toothpick.
Allow the cakes to cool for a few minutes in the pan. Use a knife to separate the edge of the cake from the pan. Flip upside down to remove from the pan and cool on wire racks.
Assemble the Cake
Trim the top of each cake layer so that the top is completely flat.
Place your first cake onto the cake plate. Hold it steady with a dollop of the frosting underneath the cake. Spread the lemon curd on top of the cake. Slice 2 strawberries and place them on the top of the lemon curd.
Top the first cake with the second cake. Frost the cake with a crumb coating of buttercream. Place the cake in the fridge for 20 minutes while you prepare the strawberry roses.
Decorate the Cake
Decide if you want to cut off the hulls of the strawberries or not before you get started. Pick 5 to 7 strawberries, choosing ones that have pointy tops. These will make for the prettiest roses.
Make diagonal cuts around the edge of the strawberry. Cut down, but not all the way through.
Pull your knife away from the strawberry to spread out the slice to make it look like a petal.
Continue around the berry, making about four cuts. Then go above and in between two of the cuts and make another cut. Then continue around the berry again.
Split the top into three petals and you’re done!
Coat the cake with another layer of the frosting and then top with the strawberries. Chill before serving. You can store in the refrigerator for up to 3 days.