Mothers Day Strawberry Shortcake (Printable)

Fluffy shortcake layered with sweet strawberries and creamy whipped topping for a festive dessert.

# What You Need:

→ 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

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until mixture resembles coarse breadcrumbs.
03 - In a small bowl, combine milk, beaten egg, and vanilla extract. Pour wet mixture into dry ingredients and fold together gently until just combined. Do not overmix.
04 - Drop large spoonfuls of dough onto the prepared baking sheet to form 8 evenly-sized mounds. Bake for 15 to 18 minutes until golden brown. Remove from oven and cool completely, then slice each shortcake horizontally into halves or cut into cubes.
05 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and allow to macerate for at least 15 minutes to release their natural juices.
06 - Beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form. Do not overbeat.
07 - In a large trifle bowl or glass dish, create layers by placing half the shortcake pieces on the bottom. Top with half the macerated strawberries and their juices. Spread half the whipped cream over this layer. Repeat with remaining shortcake, strawberries, and whipped cream.
08 - Garnish the top with additional fresh strawberries or fresh mint leaves if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld and texture to set.

# Expert Advice:

01 -
  • The shortcake stays tender and soaks up all those gorgeous strawberry juices without falling apart on you.
  • You can prepare everything ahead and assemble it the morning of, which means less stress when people actually arrive.
  • It looks like you spent hours in the kitchen when really you spent thirty minutes and mostly just layered things.
02 -
  • Don't overwork the shortcake dough or you'll end up with something tough and dense instead of tender and delicate; a few lumps are completely okay.
  • Assemble the trifle no more than a few hours before serving because the shortcake continues to absorb juice and eventually becomes a bit soggy if it sits overnight.
  • Keep everything as cold as possible—cold cream, cold berries, cold dish—because warmth is the enemy of whipped cream's billowy texture.
03 -
  • Taste a strawberry or two before macerating to make sure they're naturally sweet; if they're not as flavorful as you'd hoped, add an extra tablespoon of sugar to draw out what sweetness they do have.
  • Don't skip the hour-long chill—this dessert tastes noticeably better when everything is cold and the flavors have had time to settle and become friends with each other.
Return