Mothers Day Strawberry Shortcake (Printable Version)

Fluffy shortcake layered with fresh strawberries and whipped cream creates a light, elegant treat.

# What You'll 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, combine milk, egg, and vanilla extract. Add wet mixture to dry ingredients, 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, then cut each shortcake horizontally into halves or cube as desired.
05 - While shortcakes bake, combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and allow to macerate for at least 15 minutes to release 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, layer half of the shortcake pieces on the bottom. Spoon half the strawberries with their juices over the cake layer. Spread half the whipped cream on top. Repeat with remaining shortcake, strawberries, and cream.
08 - Garnish with additional fresh strawberries or mint leaves if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld and ensure optimal presentation.

# Expert Suggestions:

01 -
  • You get to taste your way through three perfect textures at once: tender cake, jammy berries, and clouds of cream.
  • It's fancy enough to impress but honest enough that nobody expects perfection—the beauty is in the layers themselves.
02 -
  • Don't skip the cooling step for your shortcakes—cutting into warm cake turns it into sad crumbles, but cool shortcake holds together with just enough give.
  • The strawberry juice is where most of the flavor lives, so make sure you include it when you layer—it's what keeps the shortcake from being dry and forgettable.
03 -
  • If you want to make this ahead but don't have time for all three components, use store-bought pound cake or ladyfingers instead of homemade shortcake—the trifle will still be delicious and nobody needs to know.
  • A splash of Grand Marnier or limoncello stirred into the strawberries takes this from Mother's Day dessert to something you might serve at a dinner party where people expect sophistication.
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