Strawberry & Silk Mother's Day Cake
Brown butter vanilla bean cake layered with roasted strawberry mascarpone filling, lemon curd, and silk buttercream. A light and luxurious treat for Mother’s Day — fruity, creamy, tangy, and beautiful enough to double as a centerpiece.
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!