Whipped cream and strawberries are sandwiched in-between layers of sponge cake in this sweet and simple dessert for Mom.
How are you celebrating mom this weekend? Flowers, candy, or maybe a mimosa with brunch? (If my kids are reading this I’ll take all three.) As a mom, I always feel a little silly that there’s a holiday dedicated to something that is supposed to come naturally. Don’t get me wrong, any chance to celebrate, I’m in. But I do feel a little uncomfortable with too much fanfare.
What I look forward to is a day spent with my family and sweet homemade cards from my boys. As a self-proclaimed unsentimentalist (is that a thing?), I will make an exception for handcrafted presents, cards, and notes from my kids. I don’t save much, but I do have a box filled with these sweet mementos and my eyes may just well a bit (okay a lot) when I thumb through them.
I always remember my mom saying that she didn’t want any gifts from us when we were kids, other than a homemade card. Of course we didn’t really believe her, and sometimes managed to cop together a few dollars for a cheap bottle of perfume or a box of chocolate. But as a mom of two middle schoolers, I now understand more than ever that she was being honest. Those cards are everything to me now and I can picture those chubby little hands cutting out lopsided hearts and taping wildflowers picked from the yard to pieces of construction paper.
Homemade anything really is the best isn’t it? It’s not about perfection, it’s about someone taking the time and making the effort to make something special just for you. Maybe that’s why I love baking so much, it’s my version of a homemade card. I know all of my family’s tastes and preferences and love seeing their faces when I make their favorites.
So maybe a grown-up version of a homemade card is what mom would like this year and I have just the thing….a sweet and easy strawberry and whipped cream cake. No fancy decorating here, just a simple sponge cake dolloped with fresh whipped cream and layered with strawberries. She may not be able to tuck it into a keepsake box, but the thought and memory she can appreciate forever. Happy Mother’s Day to all the moms!
- 5 eggs, at room temperature
- 3/4 cup sugar
- 1 tsp lemon zest
- 1/4 tsp kosher salt
- 1 1/4 cup cake flour
- 2 cups heavy whipping cream
- 1/2 cup confectioners sugar
- 1 tsp vanilla extract
- 16 oz fresh strawberries
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Preheat oven to 350 degrees and grease a 9 inch round pan (preferably springform) and line the bottom with a parchment round.
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Combine the eggs and sugar in the bowl for a stand mixer and whip with the whisk attachment until pale yellow, thick and tripled in volume, about 10 mins. Add the lemon zest and salt at the very end of the beating time. (If you don't have a stand mixer, you can use a handheld mixer.)
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Sift the cake flour over the top of the batter in three batches and VERY LIGHTLY, fold the flour in with a spatula. Do not overmix.
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Lightly spoon the batter into the prepared pan and bake for 25-30 mins or until a toothpick inserted into the center comes out clean.
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Cool for a couple mins on a wire rack, then remove from the pan to finish cooling.
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While the cake cools, make the frosting.
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Beat the heavy whipping cream until soft peaks are formed. Slowly add the confectioners sugar and continue to beat until you have stiff peaks. Mix in the vanilla.
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Once the cake is cooled, use a serrated knife to slice the cake into two layers. Slice about half the strawberries.
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Lay the bottom half of the sponge cake on a cake plate. Spread one half of the whipped cream over the top and lay a single layer of strawberry slices over the top.
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Place the top layer on, spread with remaining whipped cream and decorate with remaining strawberry slices and whole berries.
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Place in the refrigerator and chill until ready to serve. Cake will keep, refrigerated, for 2 days.
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