Mothers Day Strawberry Shortcake (Printable Version)

Fluffy shortcake layered with fresh strawberries and creamy whipped topping for a festive treat.

# Ingredient List:

→ 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

# Steps:

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 fingers until mixture resembles coarse crumbs.
03 - In a small bowl, mix milk, egg, and vanilla. Add wet ingredients to dry mixture, stirring just until combined.
04 - Drop large spoonfuls of dough onto baking sheet to form 8 even mounds. Bake 15-18 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 juices.
06 - Beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
07 - Layer half of the shortcake pieces in the bottom of a large trifle bowl or glass dish. Spoon half the strawberries with juices over the cake. Spread half the whipped cream on top. Repeat layers with remaining shortcake, strawberries, and cream.
08 - Garnish with extra strawberries or mint leaves if desired. Refrigerate at least 1 hour before serving.

# Expert Advice:

01 -
  • You get to see every gorgeous layer through the glass, so the dessert looks as impressive as it tastes without requiring fancy plating skills.
  • The shortcake is tender and barely sweet, letting the strawberries and cream steal the show instead of competing for attention.
  • It comes together in under an hour and actually improves if you make it ahead, taking the stress out of Mother's Day cooking.
02 -
  • Overmixing the shortcake dough is the most common mistake; stop as soon as you can't see dry flour, because a few lumps are actually your friend and lead to tender, fluffy results.
  • The strawberries must sit in sugar for at least 15 minutes or your trifle will taste dry; that maceration time is not optional, it's essential.
03 -
  • You can make the shortcakes the morning of and store them covered at room temperature, then assemble the trifle a few hours before serving for a stress-free celebration.
  • If fresh strawberries aren't at their peak, a tablespoon of honey mixed into the sugar draws out even more flavor and adds subtle depth.
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