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mother's day Strawberry Lemon Drip Cake

Delight Mom with This Mother's Day Strawberry Lemon Drip Cake

Indulge in this mother's day Strawberry Lemon Drip Cake, a perfect blend of fresh strawberries and zesty lemon, topped with a creamy mascarpone frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 2 cups Granulated Sugar Reducing sugar can make it lower in carbs.
  • 1 cup Unsalted Butter Ensure it’s at room temperature for best texture.
  • 4 large Eggs Use room temperature eggs for better incorporation.
  • 1 cup Milk Substitute with almond or coconut milk for a dairy-free option.
  • 2 large Fresh Lemons (zest and juice) Opt for organic for the finest flavor.
  • 1 cup Fresh Strawberries Fresh berries yield the best results.
For the Frosting
  • 1 cup Mascarpone Cheese Swap in whipped coconut cream for a dairy-free alternative.
  • 1 cup Heavy Cream Keep it cold to avoid separating.
For the Drip Sauce
  • 1 cup Homemade Strawberry-Lemon Drip Sauce Should be thick enough to hold but still runny.

Equipment

  • Electric mixer
  • Mixing bowls
  • measuring cups
  • cake pans
  • parchment paper
  • Saucepan
  • Whisk
  • spatula
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and lining with parchment paper.
  2. In a large mixing bowl, cream 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy, about 4-5 minutes.
  3. Add in 4 large, room-temperature eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Gradually add to the creamed butter and eggs, alternating with 1 cup of milk.
  5. Fold in the zest and juice of 2 lemons and 1 cup of diced strawberries.
  6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  7. Once baked, cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Prepare the strawberry-lemon drip sauce by simmering 1 cup of chopped strawberries and the juice of 1 lemon until thickened, about 10-15 minutes.
  9. Whip 1 cup of mascarpone cheese and 1 cup of heavy cream until smooth and holds stiff peaks.
  10. Assemble by spreading frosting between layers and around the cake.
  11. Gently spoon the cooled drip sauce around the edge of the cake.
  12. Chill the completed cake in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

This Mother's Day Strawberry Lemon Drip Cake is a treat that brings sunshine to your celebrations!

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