Mothers Day Strawberry Shortcake (Printable)

Fluffy shortcake layered with fresh strawberries and whipped cream for a delightful treat.

# Components:

→ 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

# 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 with a pastry cutter or 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 without overmixing.
04 - Drop large spoonfuls of dough onto prepared baking sheet to form 8 even mounds. Bake 15 to 18 minutes until golden brown. Cool completely before cutting each shortcake horizontally into halves or 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 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 the shortcake pieces on the bottom. Spoon half the macerated strawberries with juices over the cake. Spread half the whipped cream on top. Repeat with remaining shortcake, strawberries, and cream.
08 - Garnish trifle with fresh strawberries or mint leaves if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld.

# Expert Advice:

01 -
  • It's showstopping enough to impress but honest enough that a few small imperfections only add charm.
  • The whole thing comes together in under an hour, which means you're not stuck in the kitchen when you should be celebrating.
  • Everyone gets exactly what they want in each bite: soft cake, juicy fruit, clouds of cream, all at once.
02 -
  • The maceration step isn't optional—those strawberry juices soaking into the cake are what transform this from good to unforgettable.
  • Don't skip the cooling step for shortcakes, or the warm cake will melt your whipped cream and make everything soggy before you even assemble it.
  • This trifle needs at least an hour in the refrigerator, and honestly, it tastes even better the next day when the flavors have had time to mingle.
03 -
  • Chill your mixing bowl and beaters before whipping cream, because this single step will save you from overbeating and ending up with butter.
  • Don't slice the shortcakes until they've cooled completely, or they'll crumble apart in your hands and you'll lose those beautiful layers.
Return