Mothers Day Strawberry Shortcake (Printable format)

Layers of fluffy shortcake, fresh strawberries, and whipped cream make a delightful, elegant treat for special occasions.

# What You 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 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 with a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, combine milk, egg, and vanilla. Add wet mixture to dry ingredients, stirring just until combined.
04 - Drop large spoonfuls of dough onto prepared baking sheet forming 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 allow to 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 the shortcake pieces in a large trifle bowl or glass dish. Spoon half the strawberries with juices over cake. Spread half the whipped cream on top. Repeat layers with remaining shortcake, strawberries, and cream.
08 - Garnish with additional strawberries or mint leaves if desired. Refrigerate at least 1 hour before serving for optimal flavor.

# Expert Hints:

01 -
  • You can bake the shortcakes ahead and assemble everything in minutes, which means less stress and more time actually enjoying Mother's Day.
  • The trifle comes together so visibly beautiful in a glass bowl that people think you spent hours in the kitchen when you really didn't.
  • It feeds a crowd gracefully and tastes even better after the flavors have mingled overnight in the fridge.
02 -
  • Do not overmix your shortcake dough—I learned this the hard way when I thought more mixing meant better structure, and instead I got dense, sad little cakes that nobody wanted to eat.
  • The strawberries must macerate before you assemble the trifle, or you'll end up with dry cake layers instead of the gorgeous, juicy ones that make this dessert sing.
  • Cold cream is non-negotiable for whipping—take it out of the fridge just before you start beating, and your life becomes infinitely easier.
03 -
  • Slice your strawberries right before macerating them so they release maximum juice and don't sit around getting mushy.
  • Keep everything cold—your cream, your bowl, your beaters—and whipping takes three minutes instead of ten, plus you actually get peaks instead of a grainy mess.
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