Mothers Day Strawberry Shortcake (Printable)

Layered shortcake with sweet strawberries and whipped cream for an elegant, festive dessert.

# 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 It:

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 your fingertips until the mixture resembles coarse crumbs.
03 - In a small bowl, combine milk, egg, and vanilla extract. Add wet mixture to dry ingredients, stirring gently until just combined.
04 - Drop large spoonfuls of dough onto the prepared baking sheet to form 8 mounds. Bake for 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 stand for at least 15 minutes to release natural juices.
06 - Beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
07 - In a large trifle bowl or glass dish, layer half the shortcake pieces on the bottom. Spoon half the strawberries with their juices over the cake layer. Spread half the whipped cream on top. Repeat with remaining shortcake, strawberries, and cream.
08 - Garnish with additional strawberries or fresh mint leaves if desired. Refrigerate for at least 1 hour before serving.

# Expert Tips:

01 -
  • You build it in layers right before their eyes, which somehow makes homemade feel even more special and celebratory.
  • The shortcake stays tender while soaking up just enough strawberry juice to taste like comfort in every bite.
  • It feeds a crowd without requiring you to master fancy techniques—just good ingredients treated gently.
02 -
  • Cold butter is non-negotiable if you want that tender, flaky texture—I learned this the hard way after wondering why my shortcake turned out dense and heavy one spring.
  • The maceration step isn't just fancy cooking language; those released strawberry juices are what keep your cake from drying out while sitting in the trifle dish.
03 -
  • Don't skip the cooling step for the shortcakes—assembling with warm cake melts the cream and makes everything soggy before you want it to.
  • If you're worried about stability, chill the assembled trifle for an extra hour so every layer sets slightly, making it easier to serve with clean, defined spoonfuls.
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