Mothers Day Strawberry Shortcake (Printer Version)

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

# 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 Make It:

01 - Preheat the 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 the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
03 - In a small bowl, mix milk, egg, and vanilla. Add wet ingredients to the dry mixture, stirring just until combined.
04 - Drop large spoonfuls of dough onto the baking sheet to form 8 even mounds. Bake for 15 to 18 minutes until golden. 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 macerate 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 for at least 1 hour before serving for optimal flavor.

# Expert Advice:

01 -
  • It looks absolutely stunning in a glass dish, which means you can take credit for something that's honestly easier than it appears.
  • The strawberries macerate while you handle the other components, so nothing needs perfect timing.
  • One bowl becomes dessert for eight people, and cleanup won't steal your evening.
02 -
  • If you cut into your shortcakes while they're still warm, they'll crumble in a way that looks sad in the bowl—wait until they're completely cool or they'll disintegrate.
  • The strawberries release their juice quickly, so if you're making this more than a few hours ahead, macerate them just before assembly or they'll turn into soup.
03 -
  • If you want an adult version, add a splash of Grand Marnier or Chambord to the strawberries and they'll taste mysterious and sophisticated.
  • Chill your mixing bowl and beaters before whipping cream if your kitchen is warm—it makes a real difference in how quickly you reach soft peaks.
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