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Strawberry Ruffle Cake (for Mother’s Day)

It's Mother's Day this weekend for which this fluffy layered Mother's Day Strawberry Cake with fresh strawberry filling and cream cheese frosting is just perfect! And piped vintage ruffles are involved as well to add that special touch that your mom deserves!

Course Dessert
Cuisine American
Keyword Strawberry Ruffle Cake
Prep Time 1 hour 35 minutes
Cook Time 25 minutes
Total Time 2 hours
Author Regina

Ingredients

For the Starlight Cake:

  • 1-1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter softened
  • 2-1/8 cup cake flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk

For the Strawberry Filling:

  • 3/4 lb strawberries

For the Cream Cheese Filling/Frosting:

  • 1/2 cup heavy whipping cream
  • 8 oz cream cheese softened
  • 1/3 cup sugar
  • few drops of red/pink food coloring

Instructions

For the Starlight Cake:

  1. Preheat oven to 350 F. Grease, line and flour three 6-inch cake pans.
  2. With your electric mixer beat together sugar,eggs and vanilla extract until light and fluffy. Add softened butter and continue beating on high speed until pale in color and very fluffy.
  3. In another bowl sift together cake flour, baking powder and salt. Add to the egg mixture in 3 additions alternating with the milk. Start and end with flour.
  4. Divide batter between 3 cake pans and bake for about 25 minutes or until an inserted cake tester comes out clean. Don't open the oven before 20 minutes.
  5. Cool cakes for 10 minutes in cake pans. Loosen sides with a metal spatula and invert onto a wire rack. Remove parchment paper and invert back - so the tops are up.
  6. If not using the cake right away, you can wrap the cooled layers in plastic wrap and store in the fridge or freezer.

For the Strawberry Filling:

  1. Wash and hull strawberries. Cut in halves or quarters and place in the bowl of your food processor. Pulse about 10-15 times until the consistency looks like chunky apple sauce.

For the Cream Cheese Filling/Frosting:

  1. Leave 2 tablespoons of strawberry puree in the food processor and puree until really fine. Press through a strainer to remove seeds.
  2. Beat together cream cheese, sugar and 2 tbsp of strained strawberry puree until smooth (1 min.) If you prefer a darker pink hue add a few drop of food coloring. Add whipping cream and whip until fluffy (2 min.)

Assembly:

  1. Level the cake layers and place first layer on a cake plate or stand. Spread half of strawberry puree over top. Carefully spread a thin layer of the cream cheese mixture over the strawberries. Place second cake layer on top and spread remaining strawberry puree and another thin layer of cream cheese filling.
  2. Very thinly frost the top and outside of the cake with an angled spatula. Place remaining frosting in an icing bag with a petal tip (I used Wilton #104).
  3. With the fat side touching the cake pipe vertical ruffles around the cake. Start from the top going to the bottom. The thin end from one ruffle should slightly overlap on the thick side of the previous ruffle.
  4. Pipe hearts (or flowers) on the top. Decorate with optional sugar pearls.
  5. Store cake refrigerated due to the cream cheese frosting.