Mother’s Day is the perfect time for us to sit down and make something special to honor your mothers. This Strawberries & Silk Cake is a unique, soft, and sweet cake that will express your love for you with every bite! With layers of brown butter vanilla cake, whipped strawberry mascarpone cream, and a kiss of lemon curd, it’s equal parts fancy and familiar. Perfect for the mom who deserves to feel like a queen (As she should!) Whether you’re celebrating you mom, grandmother, or another maternal figure in your life, this recipe shows just how much love and effort you’re willing to pour into every delicious layer.
Main Ingredients
Brown Butter: In this recipe, I will use unsalted butter, however, if you have salted butter, just make sure to omit the salt. You can use regular melted butter if you’re in a rush, but brown butter adds a rich and nutty flavor.
Granulated Sugar: Classic, but you can use ½ cup white + ½ cup brown sugar for deeper flavor.
Egg: Room Temperature Eggs = better rise and texture. You can also substitute with one egg and 1/4 cup of yogurt for extra moisture!
Vanilla Bean Paste: If you do not have it, use 2 tsps. of pure vanilla extract and you are good to go!
All-purpose Flour: I am using all-purpose flou, however, you can also use cake flour!
Buttermilk: Keeps the cake nice and moist!
🍓 Strawberry Mascarpone Whip
Fresh Strawberries or Frozen Strawberries: Roasting deepens the flavor! You can also use strawberry jam as an alternative.
Mascarpone Cheese: Super Cream + Lightly Sweet. You can substitute with full-fat cream cheese for a tangier taste.
Heavy-Whipping Cream: Make sure that it is cold!
Powdered Sugar: You can also use honey or maple syrup to spice it up and get creative.
🍋 Lemon Curd (optional ripple)
Lemon Juice: Use fresh lemons if possible — Meyer lemons are extra sweet! Lime works if you want a twist.
Egg Yolks: Gives the curd richness. You can use a whole-egg curd, but yolk-only gives a smoother texture.
Sugar: Adjust to your tartness preference. You can go lighter or sub honey for a mellow curd.
Butter: Adds silky texture. Vegan butter or coconut oil works in a pinch!
🧁 Vanilla Silk Buttercream
Unsalted Butter: European-style butters = extra creamy. You can sub half with vegan butter.
Powdered Sugar: For classic structure. Want it less sweet? Add 1 tbsp cornstarch or flour per cup of sugar to mellow it.
Vanilla Bean Paste or Extract: Optional but divine. Sub with almond, rosewater, or strawberry extract for fun!
Heavy Cream or Milk: Just a splash to loosen. You can use plant milk if needed.
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Quick Tips from Me to You!
Room Temp Rule: Always bake with room temp eggs and dairy! It helps everything mix better and rise beautifully.
No Collapsing Cream! Whip the mascarpone just until fluffy. Overmixing = sad soup vibes 🥲.
Lemon Curd Hack: Make it a day ahead so it thickens nicely. It also tastes better after chilling!
Freeze Layers to Decorate: Pop your cake layers in the freezer for 20 minutes before assembling — less crumbs, more clean layers.
No Piping Bag? Use a ziplock bag with the tip snipped off — it’s the DIY magic we all need sometimes ✂️
Strawberries Too Wet? Roast ’em! Roasting concentrates flavor and dries out extra water.
No Buttermilk? Mix milk with a splash of lemon juice and wait 5 mins. Boom — homemade buttermilk!
Decorating Stress? Keep it simple: fresh fruit, edible flowers, or even dusted powdered sugar = effortless chic.
Strawberry & Silk Mother’s Day Cake
Equipment
- 2 Cake Pans
- Hand or stand mixer
- Mixing Bowls
- Piping Bags For Fancy Decorations!
Ingredients
Brown Butter Vanilla Cake
- ¾ cup 170g unsalted butter
- 2 ½ cups 300g all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ¾ cups 350g granulated sugar
- 4 large eggs (room temp)
- 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)
- 1 cup whole milk (room temp)
- ¼ cup sour cream or Greek yogurt
Strawberry Mascarpone Silk Filling
- 8 oz 226g mascarpone cheese, cold
- ½ cup heavy cream
- ½ cup roasted strawberry purée* (see below)
- ¼ cup strawberry jam (for swirling)
- 1 –2 tsp powdered sugar (to taste)
- Optional: ½ tsp rosewater
Vanilla Silk Buttercream (Swiss Meringue Style)
- 4 large egg whites
- 1 cup 200g sugar
- 1 cup 226g unsalted butter, cubed and room temp
- 1 tsp vanilla extract or vanilla bean paste
- ¼ cup Optional: cup mascarpone for smoothness
- Optional: pinch of salt or pink strawberry powder for color
Instructions
First the Cake!
- Brown that butter: Melt butter over medium heat until golden and nutty-smelling. Remove from heat and let cool to room temp.¾ cup 170g unsalted butter
- Preheat oven to 350°F (175°C). Grease and line cake pans.
- In a bowl, whisk flour, baking powder, salt.2 ½ cups 300g all-purpose flour, 2 ½ tsp baking powder, ½ tsp salt
- In another bowl, beat cooled brown butter + sugar until fluffy.1 ¾ cups 350g granulated sugar
- Add eggs one at a time, beating well. Mix in vanilla.4 large eggs, 1 tbsp vanilla bean paste
- Mix in half dry ingredients, then milk + sour cream, then remaining dry.1 cup whole milk, ¼ cup sour cream or Greek yogurt
- Divide into pans and bake 30–35 min, or until toothpick comes out clean.
- Cool completely before layering.
To make roasted strawberry purée:
- Roast 1 cup strawberries (halved, tossed with 1 tbsp sugar) at 375°F for 20 mins. Blend into purée. Chill before using.
Make the Filling:
- Beat mascarpone + cream until fluffy and thick (don’t overbeat!).8 oz 226g mascarpone cheese, cold, ½ cup heavy cream
- Add purée, sugar, and rosewater if using. Beat until silky.½ cup roasted strawberry purée*, 1 –2 tsp powdered sugar, Optional: ½ tsp rosewater
- Fold in strawberry jam with a spoon to create a ribbon effect.¼ cup strawberry jam
Make the Lemon Curd Ripple:
- Heat egg whites + sugar over double boiler until 160°F or sugar is dissolved.4 large egg whites, 1 cup 200g sugar
- Whip with mixer on high until stiff, glossy peaks (about 10 min).
- Add butter a bit at a time, whipping until smooth.1 cup 226g unsalted butter, cubed and room temp
- Add vanilla, optional mascarpone, and flavor add-ins. Keep whipping until silky.1 tsp vanilla extract or vanilla bean paste, ¼ cup Optional: cup mascarpone for smoothness, Optional: pinch of salt or pink strawberry powder for color
Assembly Time:
- Level cakes if needed.
- Pipe or spread a dam of buttercream around each layer edge.
- Fill with strawberry mascarpone filling, swirl in a bit of lemon curd.
- Repeat with each layer.
- Crumb coat with buttercream, chill 15 min.
- Final coat + floral decoration time! Pipe with star tips, add dried petals, gold leaf, or mini strawberries.
Notes
- Brown Butter Tip: Don’t walk away while browning butter! Once it starts smelling nutty, it darkens fast.
- Mascarpone Cream Warning: Don’t overmix the mascarpone and cream — it can curdle. Beat just until fluffy and smooth.
- Make-Ahead Friendly: Cakes can be baked and wrapped tightly in plastic the day before. Filling and frosting can also be prepped ahead and stored in the fridge.
- Decorating Shortcut: No time for piping? Top with fresh strawberries, rose petals, or edible gold dust and call it ✨editorial chic✨.
- Flavor Flex: Want a tangier filling? Add a touch of lemon zest to the mascarpone cream. Want it pinker? Use freeze-dried strawberry powder!
Wishing you and your loved ones a Mother’s Day full of sweetness, softness, and seconds. 💕
Love always,
Ms. Apronista 🍓👩🍳
