Mothers Day Strawberry Shortcake (Printable)

Fluffy shortcake layered with fresh strawberries and whipped cream for an elegant, fresh treat.

# 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

# Directions:

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 your fingertips until the mixture resembles coarse crumbs.
03 - In a small bowl, combine milk, egg, and vanilla extract. Add the wet mixture to the dry ingredients, stirring just until combined without overworking the dough.
04 - Drop large spoonfuls of dough onto the prepared baking sheet to form 8 even mounds. Bake for 15-18 minutes until golden brown. Allow to cool completely, then cut each shortcake horizontally into halves or bite-sized 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 their natural juices.
06 - Using an electric mixer on medium-high speed, beat cold heavy cream, powdered sugar, and vanilla extract 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 the trifle with additional fresh strawberries or fresh mint leaves if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld and set.

# Expert Advice:

01 -
  • You can make it look restaurant-fancy while barely spending time in the kitchen.
  • The texture contrast—tender cake, juicy berries, fluffy cream—hits something almost magical on your palate.
  • It's one of those desserts that works for any occasion because it feels both casual and celebratory.
02 -
  • Don't overmix your shortcake dough or you'll end up with hockey pucks instead of clouds—stir just until combined and resist the urge to keep going.
  • Cold cream is absolutely essential for whipping; if your cream is warm from sitting out, it'll turn to butter before it reaches peaks.
  • The strawberries need time to macerate, so don't skip that 15-minute rest—it's what transforms sliced berries into a juicy treasure.
03 -
  • Let your shortcakes cool completely before cutting and layering—warm cake will melt your whipped cream and create a soggy mess instead of distinct layers.
  • Macerate your strawberries in a separate bowl before assembling so you can control how much juice goes into each layer and keep the bottom layers from getting waterlogged.
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