There’s something magical about the aroma of freshly baked shortcake mingling with sweet strawberries that can bring a tear to the eye—or at least a smile. Imagine biting into a fluffy layer of cake, buttery and tender, topped with juicy strawberries glistening like rubies under the sun. That delightfully creamy whipped topping is just waiting to get all up in your business—and trust me, it will!
This Mother’s Day Strawberry Shortcake is not just a recipe; it’s a celebration of love and sweetness. Picture this: It’s Mother’s Day morning, and you walk into the kitchen armed with flour on your nose and determination in your heart. You’re about to whip up a masterpiece that will make your mom feel like the queen she truly is. And believe me when I say—she’ll be singing your praises from the moment she takes her first bite.
Why You'll Love This Recipe
- This delightful dessert is quick and simple to prepare, ensuring you spend more time celebrating than cooking
- The rich flavors of strawberries paired with light whipped cream create an irresistible treat
- Visually stunning layers make it perfect for impressing guests or family alike
- Plus, it’s versatile enough to enjoy any time of year!
I remember one Mother’s Day when my mom took one look at my attempt at baking this dessert and declared it “the best gift ever.” Of course, I was just relieved it didn’t end up as an unidentifiable mess!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use quality flour for the best texture; sift it for lighter cakes.
- Baking Powder: This magical ingredient helps your cake rise beautifully; ensure it’s fresh for optimal fluffiness.
- Sugar: Granulated sugar sweetens both the cake and strawberries; adjust based on your taste preference.
- Salt: Just a pinch enhances sweetness; don’t skip it!
- Unsalted Butter: Choose high-quality butter for richness; soften it before mixing for best results.
- Milk: Whole milk adds moisture and richness; substitute with almond milk if preferred.
- Fresh Strawberries: The star of our show; ripe berries create vibrant flavors—choose local if possible!
- Heavy Whipping Cream: Make your own whipped cream for ultimate freshness; sweeten lightly for balance.
- Vanilla Extract: Pure vanilla extract enhances flavors beautifully—avoid imitation if you can!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together!
Preheat Your Oven! :Start by preheating your oven to 425°F (220°C). This step is crucial as a hot oven gives you that dreamy golden crust we all adore.
Mix Dry Ingredients! :In a large bowl, whisk together flour, baking powder, sugar, and salt until combined. This step ensures even mixing—no lumps allowed!
Add Butter! :Cut in softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Don’t be shy—get in there!
Add Milk! :Stir in milk gradually until just combined. Be careful not to overmix; we want lightness here!
Bake Your Cake! :Pour batter into a greased 8-inch round cake pan. Bake for 15-20 minutes or until golden brown on top! The aroma will drive you wild.
Prepare Strawberries! :While your cake cools, slice fresh strawberries and toss them in sugar. Let them sit so they release their juices—yum!
Create Whipped Cream! :In another bowl, beat heavy cream until soft peaks form. Add vanilla extract and sugar gradually while continuing to beat until stiff peaks form.
Assemble Your Masterpiece! :Slice the cooled shortcake in half horizontally. Layer one half with strawberries and whipped cream generously before topping with the other half.
Add Final Touches! :Top with more strawberries and whipped cream as desired! Grab your camera because this beauty deserves an Instagram moment.
Now that you’ve finished making this delightful Mother’s Day Strawberry Shortcake, get ready for some smiles! Each bite will remind everyone why they love you—and this dessert—so much!
You Must Know
- This Mother’s Day Strawberry Shortcake is not just a dessert; it’s a heartfelt expression of love
- The bright strawberries and fluffy whipped cream create a delightful harmony, making it the perfect treat for your special day
- Plus, it’s incredibly easy to whip up, even if baking isn’t your forte
Perfecting the Cooking Process
To achieve the best results, start by baking the shortcake while you prepare the strawberries and whipped cream. This way, everything will be fresh and ready to assemble at the same time.
Add Your Touch
Feel free to customize your strawberry shortcake! Swap traditional whipped cream for coconut cream or add a splash of vanilla extract to elevate the flavor profile.
Storing & Reheating
Store any leftover shortcake in an airtight container in the fridge for up to two days. Assemble right before serving to maintain freshness and texture.
Chef's Helpful Tips
- Use ripe strawberries for maximum sweetness; they make all the difference in flavor
- Ensure your heavy cream is chilled for fluffier whipped cream
- Don’t skimp on the sugar when sweetening your strawberries; it enhances their natural sweetness beautifully
Nothing beats that moment when my family takes their first bite of this strawberry shortcake—everyone’s eyes light up, and I can practically hear their taste buds singing!
FAQ
Can I use frozen strawberries for this recipe?
Fresh strawberries are best, but thawed frozen ones work too if fresh aren’t available.
How do I make gluten-free strawberry shortcake?
Simply substitute regular flour with a gluten-free flour blend in the shortcake recipe.
What can I substitute for heavy cream in the whipped topping?
Coconut cream or dairy-free alternatives like almond milk whipped topping work wonderfully as substitutes.
Mother’s Day Strawberry Shortcake
- Total Time: 40 minutes
- Yield: Approximately 10 servings 1x
Description
Mother’s Day Strawberry Shortcake is a fresh, fluffy dessert layered with sweet strawberries and creamy whipped topping. It’s a delightful treat to show mom how much she means to you.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar (divided)
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup whole milk (or almond milk)
- 3 cups fresh strawberries (sliced)
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together flour, baking powder, 3/4 cup sugar, and salt.
- Cut in softened butter until the mixture resembles coarse crumbs.
- Gradually stir in milk until just combined.
- Pour the batter into a greased 8-inch round cake pan and bake for 15-20 minutes or until golden brown. Allow to cool completely.
- Toss sliced strawberries with remaining sugar and let sit to release juices.
- Whip the cream with vanilla extract until stiff peaks form.
- Slice the cooled shortcake in half horizontally, layer with strawberries and whipped cream, then top with the other half. Finish with additional strawberries and whipped cream.
Notes
- For added flair, consider using coconut cream instead of whipped cream for a tropical twist.
- Ensure your strawberries are ripe for maximum sweetness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 16g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg