Mothers Day Strawberry Shortcake (Print Version)

Fluffy shortcake layered with sweet strawberries and luscious whipped cream for a special celebration.

# 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 1/2 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:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, 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, mix milk, egg, and vanilla extract. Add wet ingredients to dry mixture, stirring just until combined without overmixing.
04 - Drop large spoonfuls of dough onto prepared 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 allow to sit for at least 15 minutes to release natural juices.
06 - Beat cold heavy whipping cream, powdered sugar, and vanilla extract 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 their juices over the cake layer. Spread half the whipped cream on top. Repeat with remaining shortcake, strawberries, and whipped cream.
08 - Garnish with additional fresh strawberries or mint leaves if desired. Refrigerate for at least 1 hour before serving for optimal flavor development.

# Expert Advice:

01 -
  • The shortcake stays tender and buttery without being fussy—no creaming butter or separating eggs required.
  • Strawberries naturally weep into the cake layers, creating this unexpected cake-to-cream ratio that feels indulgent rather than heavy.
  • You can assemble it hours ahead and actually improve the flavor, which means less stress on the day you're celebrating someone special.
02 -
  • Don't skip the cooling step for the shortcakes—warm cake won't hold its texture properly when layered with cold cream.
  • The strawberries will continue releasing juice in the fridge, which actually makes the trifle better the next morning as the cake softens slightly.
03 -
  • A splash of Grand Marnier or Cointreau stirred into the strawberries transforms this into an elegant adult dessert without changing the technique.
  • If you're short on time, quality store-bought ladyfingers work beautifully and honestly taste wonderful—there's no shame in that shortcut.
Go Back