Mothers Day Strawberry Shortcake (Print view)

Elegant dessert with layered shortcake, sweet strawberries, and whipped cream.

# List of Ingredients:

→ Shortcake

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg, lightly beaten
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1.5 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 tablespoon fresh lemon juice

→ Whipped Cream

12 - 2 cups heavy whipping cream, cold
13 - 1/4 cup powdered sugar
14 - 1 teaspoon vanilla extract

# Step-by-Step Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, mix milk, egg, and vanilla extract. Add wet ingredients to dry mixture, stirring just until combined.
04 - Drop large spoonfuls of dough onto the prepared baking sheet to form 8 even mounds. Bake for 15 to 18 minutes until golden brown. Cool completely, then cut each shortcake horizontally into halves or cubes.
05 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let rest for at least 15 minutes to release natural juices.
06 - Beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
07 - In a large trifle bowl or glass dish, layer half of the shortcake pieces on the bottom. Spoon half the strawberries with their juices over the cake. Spread half the whipped cream on top. Repeat layers with remaining shortcake, strawberries, and cream.
08 - Garnish with fresh strawberries or mint leaves if desired. Refrigerate for at least 1 hour before serving to develop flavors.

# Expert Suggestions:

01 -
  • You can make the shortcake hours ahead, so assembly becomes the fun, stress-free part.
  • Everyone gets a perfect combination of fluffy cake, jammy berries, and clouds of cream in every spoonful.
  • It feeds a crowd but tastes intimate, like you fussed over it way more than you actually did.
02 -
  • The cold butter truly cannot be soft or room temperature, or your shortcake will be dense instead of tender and light.
  • Maceration is the secret weapon, those juices that release from the strawberries become a natural syrup that soaks into the cake layers and makes everything better.
  • Assemble the trifle as close to serving as possible if you want the shortcake to stay somewhat structural, or go ahead and make it hours ahead if you prefer the flavors fully melded together.
03 -
  • Keep all your cream ingredients cold until the moment you whip, even chill your bowl and beaters for the best volume and texture.
  • Taste your strawberries before maceration and add a tiny bit more sugar if they seem tart, since maceration only enhances what's already there.
  • Assemble the trifle right before serving if you want distinct layers, or the night before if you prefer one cohesive, soaked-together dessert.
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