Mother’s Day Cake with Strawberries – Like every year, Mother’s Day is just around the corner this year. Every mom deserves a thank you, but you do not always have to dig deep into your pocket. With this recipe for delicious mother’s day cake, you may surprise your mother on May 12th.

May 12 is Mother’s Day. Do you have any idea what you want to give your mother? I think it should be personal. After all, it’s about the gesture. And time is really the most valuable thing we can give. So why not spend Sunday with coffee and cake and a delicious cake together? Sounds good, I think!

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Incidentally, I used the “Smooth Round” silicone mold from Tupperware for the biscuit dough. It really simplified my job. I was able to take the cake bottom out of the mold without any problems and it stayed completely. I have not even oiled the shape.

Incidentally, silicone is temperature-resistant from -25 ° C to +220 ° C and can therefore be used for oven, microwave, fridge and freezer.

Do not be put off by the long list of ingredients and preparation. The cake is very simple and baked quickly.


  • 30 g cornstarch,
  • 50 g butter,
  • 150 g of flour,
  • 6 eggs (size m),
  • 150 g sugar (3 tbsp sugar in addition),
  • 500 g strawberries,
  • 2 pck. Vanilla sugar,
  • 500 g of Lean Quark

And this is how it is done –

Preheat oven: Preheat 175 ° C (top / bottom heat). (Convection: 160 ° C)

Preparation biscuit dough:

Melt the butter and let it cool. Cover the springform bottom (26 cm diameter) with baking paper and put on the ring and close. Grease the sides inside. Mix the flour and the cornflour with each other. Beat eggs, salt and sugar (150 g) with a hand mixer (8 minutes). Sift the flour mixture in 3 portions onto the egg mass and carefully fold in with a whisk. Add the butter and fill everything in the Springform.

Bake the cake bottom in the lower third of the oven for 35 minutes.

Preparation of the cream:

Ca. Set aside 200g of strawberries and wash and quarter the rest. Mix everything with 1 tbsp sugar and puree. Also quarter and fold in the 200 g strawberries. Mix the vanilla sugar, 2 tablespoons of sugar and the cottage cheese. Beat the cream until stiff and lift it under the quark.

Preparation of the cake:

Cut the cooled biscuit bottom into 3 pieces. Best with a big and sharp knife. Place the first base on a cake plate and sprinkle with half of the strawberries and half of the cream and quark mixture. Place the second floor on top and brush with the rest. Ca. Refrigerate for 1 hour in the refrigerator and dust with icing sugar before serving and garnish with strawberries.

What are you giving away for Mother’s Day?

The article Mother’s Day Cake with Strawberries first appeared on vintage-diary.


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