The sweet aroma of freshly baked shortcake mingles with the intoxicating scent of ripe strawberries, creating an irresistible invitation to indulge. Picture a luscious stack of fluffy cake layers adorned with vibrant red berries and clouds of whipped cream that practically scream “Celebrate!” This is what makes the Mother’s Day Strawberry Shortcake a must-have at any family gathering or special occasion.
Growing up, my mom would whip this beauty up every Mother’s Day, and let me tell you, it was our way of saying thank you while simultaneously stuffing our faces. The laughter echoed through the kitchen as we licked our fingers clean of whipped cream—pure bliss on a plate!
Why You'll Love This Recipe
- This delightful strawberry shortcake is incredibly easy to prepare and can be made in under an hour
- The flavor combination of sweet strawberries and airy whipped cream is simply divine
- Its stunning presentation will impress any guest at your table
- Versatile enough to serve at picnics or elegant dinners alike!
Sharing this dessert at gatherings always brings smiles and satisfied sighs from friends and family alike.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Look for bright red berries without blemishes; they should smell sweet and fragrant.
- All-Purpose Flour: Use unbleached flour for better flavor; ensure it’s fresh for best results.
- Baking Powder: Double-check the expiration date; fresh baking powder ensures your shortcakes rise beautifully.
- Sugar: Granulated sugar sweetens both the cake and the strawberries perfectly.
- Unsalted Butter: Softened butter gives richness; use high-quality butter for optimal flavor.
- Heavy Cream: Whipping this will give you luscious peaks; cold cream whips up faster!
- Vanilla Extract: Pure vanilla extract adds a lovely aroma and depth of flavor to the whipped cream.
- Salt: Just a pinch enhances all flavors; don’t skip it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat oven to 425°F (220°C). Gather your mixing bowls, measuring cups, and a baking sheet lined with parchment paper for easy cleanup.
Mixing Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. A good mix helps everything blend seamlessly!
Add Wet Ingredients: Cut softened butter into small pieces and add them to the dry mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs—this creates that flaky texture.
Add Milk: Pour in milk gradually while stirring gently until just combined. Avoid overmixing; we want our cake tender!
Bake the Shortcakes: Drop spoonfuls of batter onto your prepared baking sheet about two inches apart. Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
Prepare Strawberries: While cakes cool slightly, wash and slice strawberries. Sprinkle with sugar to macerate them—this releases their natural juices for extra sweetness.
Whip Cream: In a chilled bowl, beat heavy cream with vanilla extract until soft peaks form. Taste-test for sweetness; add more sugar if desired!
Assembling your Mother’s Day Strawberry Shortcake is where the magic happens! Slice each warm shortcake in half horizontally. Layer with juicy strawberries and generous dollops of whipped cream in between. Top with more berries and another swirl of cream for aesthetic delight!
Serve immediately to enjoy that heavenly contrast between fluffy cake and juicy strawberries—trust me; no one will leave hungry!
This Mother’s Day Strawberry Shortcake isn’t just dessert; it’s memories waiting to happen! Enjoy every crumb as you celebrate all those lovely moments spent together around the table!
You Must Know
- This Mother’s Day Strawberry Shortcake is not just a dessert; it’s an experience
- The buttery biscuits, sweet strawberries, and fluffy whipped cream create a symphony of flavors that will leave everyone asking for seconds
- Your mom will adore it!
Perfecting the Cooking Process
Start by baking the shortcake biscuits first while prepping the strawberries and whipped cream. This sequence saves time and ensures everything is fresh and ready to serve.
Add Your Touch
Feel free to swap out the strawberries for blueberries or raspberries if desired. Adding a splash of vanilla extract to the whipped cream also enhances flavor.
Storing & Reheating
Store any leftover shortcake components separately in airtight containers. Refrigerate them for up to two days, but avoid freezing to maintain texture.
Chef's Helpful Tips
- Always use fresh strawberries for maximum sweetness and flavor
- Make sure the shortcakes are cooled completely before layering to prevent sogginess
- Whipping your cream until stiff peaks form results in perfect texture for topping
Creating this dessert reminds me of a sunny Mother’s Day when my daughter surprised me with her own version. She went all out, with whipped cream flying everywhere and strawberries bouncing off the counter—a delightful mess that turned into a cherished memory.
FAQ
Can I make the shortcake ahead of time?
Yes, you can bake the shortcakes a day in advance and store them properly.
What else can I add to my strawberry shortcake?
Consider adding chocolate chips or a drizzle of caramel for extra indulgence.
How do I prevent my shortcakes from getting soggy?
Assemble your strawberry shortcake just before serving to keep everything fresh and delicious.
Mother’s Day Strawberry Shortcake
- Total Time: 35 minutes
- Yield: Serves approximately 8
Description
Delight in layers of fluffy cake, fresh strawberries, and whipped cream that make this dessert a must for your Mother’s Day celebration.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 2/3 cup milk
- 4 cups fresh strawberries (sliced)
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in softened butter until the mixture resembles coarse crumbs.
- Gradually add milk, stirring until just combined.
- Drop spoonfuls of batter onto the prepared baking sheet, spacing them two inches apart.
- Bake for 15-20 minutes until golden brown. Let cool slightly.
- While cooling, sprinkle sliced strawberries with sugar to macerate.
- Whip heavy cream with vanilla extract until soft peaks form.
- Slice shortcakes in half horizontally and layer with strawberries and whipped cream. Serve immediately.
Notes
- For variations, substitute strawberries with blueberries or raspberries.
- Enhance whipped cream flavor by adding a splash of almond extract.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (160g)
- Calories: 305
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg