The sweet aroma of freshly baked cake mingling with ripe strawberries is a heavenly combination that draws people in like a moth to a flame. Picture this: fluffy layers of buttery cake nestled between juicy strawberries and clouds of whipped cream. That’s right; I’m talking about Mother’s Day Strawberry Shortcake – the showstopper that will have your family swooning at the dinner table.
Every bite is a delightful experience bursting with flavor. This dessert isn’t just for Mom; it’s an invitation to indulge in a simple yet elegant treat that brings everyone together. So grab your apron and get ready to impress with this delightful creation.
Why You'll Love This Recipe
- This Mother’s Day Strawberry Shortcake is not only easy to make but also incredibly delicious and visually appealing.
- The vibrant colors make it a showstopper on any table.
- It’s versatile enough to be adapted for other berries or occasions as well.
- Best of all, it requires minimal prep time, leaving you more moments to cherish with your loved ones.
I remember the first time I made this strawberry shortcake for my mom; her eyes lit up like Christmas morning when she took the first bite. It was pure joy!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Choose bright red strawberries that are plump and fragrant for the best flavor.
- All-Purpose Flour: This versatile flour works perfectly for creating light and fluffy cake layers.
- Granulated Sugar: A must-have for balancing flavors in both the cake and whipped cream.
- Baking Powder: Helps the cake rise beautifully; always check its freshness before using.
- Salt: Just a pinch enhances all the natural flavors in this dish.
- Unsalted Butter: Use room temperature butter for easy mixing and a rich taste.
- Heavy Cream: Whipping cream adds a luscious texture that’s essential for topping off your shortcake.
- Vanilla Extract: A splash of vanilla elevates the flavor profile of both cake and cream.
- Powdered Sugar: Adds sweetness without grittiness when whipped into your cream topping.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Strawberries: Start by washing and slicing your fresh strawberries. Toss them lightly with sugar and let them sit for about 30 minutes to create a delicious syrup.
Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease two round cake pans. In a bowl, mix flour, baking powder, sugar, and salt. In another bowl, combine melted butter, eggs, milk, and vanilla extract before adding dry ingredients until combined.
Pour Batter Into Pans: Divide the batter evenly between your prepared pans. Smooth out the tops using a spatula to ensure even baking.
Bake Until Golden: Place in preheated oven and bake for 25-30 minutes or until golden brown. When done, allow cakes to cool completely before removing from pans.
Whip Your Cream: While cakes cool down, beat heavy cream with powdered sugar and vanilla extract until soft peaks form—this should take about 3-5 minutes using an electric mixer.
Assemble Your Masterpiece: Place one cake layer on a serving plate. Spread half of the strawberry mixture over it followed by half of the whipped cream. Top with second cake layer and repeat with remaining strawberries and whipped cream.
Now you have created an impressive Mother’s Day Strawberry Shortcake! Slice generously – because let’s face it; no one ever complains about too much dessert.
And there you have it! This Mother’s Day Strawberry Shortcake combines simplicity with elegance that’s sure to impress anyone at your celebration while filling hearts (and bellies) with joy!
Enjoy every moment spent making this delightful treat, surrounded by those who matter most. Happy baking!
Chef's Helpful Tips
- For the fluffiest shortcake, avoid overmixing the batter; gentle folding keeps it light.
- Fresh strawberries create a burst of flavor, so choose ripe ones.
- Lastly, whipped cream should be made right before serving for maximum fluffiness and freshness.
Perfecting the Cooking Process
Start by mixing your dry ingredients in one bowl and wet ingredients in another. Then gently combine them, followed by folding in the strawberries last. This method ensures each ingredient gets the spotlight without turning into a sad, lumpy mess.
Add Your Touch
Feel free to swap out traditional strawberries for raspberries or blueberries for a fun twist. A sprinkle of lemon zest can elevate the flavor profile, adding a refreshing zing that complements the sweetness beautifully.
Storing & Reheating
Store leftover shortcake in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and refrigerate for up to five days. Reheat briefly in a microwave to restore softness.
Finding the perfect balance between sweetness and texture can take some practice, but once you nail it, you’ll impress everyone at your next gathering.
FAQ
What type of strawberries should I use for Mother’s Day Strawberry Shortcake?
Use fresh, ripe strawberries as they provide the best flavor and sweetness for this dessert.
Can I make shortcake ahead of time?
Yes, you can bake the shortcake ahead of time and store it in an airtight container until ready to serve.
How do I make homemade whipped cream?
Whip heavy cream with sugar and vanilla extract until soft peaks form, making it fluffy and delicious for serving with your shortcake.
Mother’s Day Strawberry Shortcake
Mother’s Day Strawberry Shortcake is a delightful and easy dessert featuring fluffy cake layers, fresh strawberries, and whipped cream. Perfect for celebrating Mom with love and sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar (divided)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Toss the strawberries with 1/2 cup of sugar and let sit for 30 minutes to create a syrup.
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In one bowl, mix flour, baking powder, remaining sugar, and salt. In another bowl, whisk together butter, eggs, milk, and vanilla until smooth. Combine both mixtures gently until just combined.
- Divide batter evenly between pans and smooth the tops. Bake for 25–30 minutes or until golden brown. Allow to cool completely.
- Whip heavy cream with powdered sugar until soft peaks form.
- Assemble the shortcake by layering one cake with half the strawberries and half the whipped cream. Top with the second layer and repeat.
Notes
- For variations, substitute strawberries with raspberries or blueberries.
- Add a sprinkle of lemon zest to enhance flavors.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
