Mothers Day Strawberry Shortcake (Print Version)

Fluffy shortcake layered with sweet strawberries and light whipped cream, ideal for special occasions.

# What You'll 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:

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 fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, whisk together milk, egg, and vanilla extract. Add wet ingredients to dry mixture, stirring just until combined.
04 - Drop large spoonfuls of dough onto prepared baking sheet to form 8 even mounds. Bake for 15 to 18 minutes until golden. 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 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 of 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 whipped cream.
08 - Garnish with additional fresh strawberries or mint leaves if desired. Refrigerate for at least 1 hour before serving to develop optimal flavor.

# Expert Advice:

01 -
  • The shortcake stays tender even after sitting in strawberry juices, which honestly surprised me the first time I made it.
  • You can prep everything ahead and assemble just before serving, which means less chaos on the actual day.
  • It tastes like a fancy bakery creation but comes together faster than you'd expect.
02 -
  • Don't let the strawberries sit for more than a few hours before assembling, or the shortcake will get waterlogged and lose its tender crumb.
  • If you assemble the trifle too far ahead, the layers start to compress and the magic of seeing those distinct stripes disappears, so aim for no more than 4 hours in advance.
03 -
  • If your kitchen is warm and the cream isn't whipping up fluffy enough, dip your mixing bowl in ice water for 30 seconds and it'll transform completely.
  • The reason this trifle looks so good is because you're not slicing the shortcake on a cutting board—you're cubing it right before layering, which keeps the pieces rustic and irregular in a way that looks intentional and beautiful.
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