Mothers Day Strawberry Shortcake (Printable)

Layered shortcake with fresh strawberries and whipped cream, perfect for festive gatherings and sweet moments.

# 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

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs.
03 - In a separate small bowl, combine milk, beaten egg, and vanilla extract. Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
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. Remove from oven and cool completely, then cut each shortcake horizontally into halves or cubes.
05 - While shortcakes bake, combine sliced strawberries, granulated sugar, and fresh lemon juice in a bowl. Stir gently and allow to macerate for at least 15 minutes to release natural juices.
06 - Using an electric mixer on medium-high speed, beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
07 - In a large trifle bowl or glass dish, layer half of the cooled shortcake pieces on the bottom. Spoon half of the macerated strawberries with their juices over the cake layer. Spread half of the whipped cream evenly on top. Repeat with remaining shortcake, strawberries, and whipped cream.
08 - Garnish the trifle with additional 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 -
  • It looks impossibly fancy when it's actually just three simple components layered in a bowl, so you get to feel like a pastry chef without the stress.
  • Every single element can be prepared ahead, which means you're actually relaxed and present instead of frazzled in the kitchen when guests arrive.
  • The contrast of fluffy shortcake, juicy berries, and clouds of whipped cream hits every texture and flavor note at once.
02 -
  • Don't assemble the trifle too far ahead or the shortcake will absorb so much moisture it becomes soggy and loses its texture—same-day assembly within a few hours of serving is your sweet spot.
  • If you forget to chill your cream before whipping, pop it in the freezer for 10 minutes rather than trying to whip warm cream, because cold cream whips faster and holds better.
03 -
  • If your shortcakes crack when you cut them horizontally, they're actually perfect—those cracks help the strawberry juices soak in and create more flavor in every bite.
  • The texture of your shortcake matters infinitely more than perfect appearance, so prioritize that tender crumb over picture-perfect presentation every time.
Return