Mothers Day Strawberry Shortcake (Printable)

Fluffy shortcake layered with sweet strawberries and smooth whipped cream, perfect for celebrations.

# 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 Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in cold cubed butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, combine milk, beaten egg, and vanilla extract. Pour wet mixture into dry ingredients and fold gently until just combined, being careful not to overmix.
04 - Drop large spoonfuls of dough onto prepared baking sheet to form 8 even mounds. Bake for 15 to 18 minutes until golden brown. Remove from oven and cool completely.
05 - While shortcakes bake, combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and allow to macerate 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. Do not overbeat.
07 - Once cooled completely, cut each shortcake horizontally into halves or cube into bite-sized pieces, depending on desired presentation.
08 - Layer half of the shortcake pieces in the bottom of a large trifle bowl or glass dish. Spoon half the macerated strawberries with juices over the cake layer. Spread half the whipped cream on top. Repeat layers with remaining shortcake, strawberries, and cream.
09 - Top trifle with fresh strawberry slices or fresh mint leaves if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld and texture to set.

# Expert Suggestions:

01 -
  • You can build it ahead and watch it get even better as the cake soaks up all those strawberry juices while it sits in the fridge.
  • The shortcake is tender and buttery without being dense, which means it soaks up flavor instead of crumbling into submission.
  • It serves eight people but feels like you made something way more complicated than you actually did.
02 -
  • Don't skip the maceration step with strawberries—those 15 minutes transform them from good to transcendent by releasing their juice and deepening their flavor.
  • Cold ingredients matter for shortcake: cold butter, cold milk, cold hands if possible—they keep the mixture tender instead of tough.
03 -
  • Make your shortcake dough the night before, wrap it well, and bake it fresh the next day—the flavors meld overnight and the texture becomes even more tender.
  • Crush one or two shortcakes into crumbles and layer them with the whipped cream for added texture and a secret crunch that changes everything.
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