Catch a whiff of sweet strawberries mingling with cloud-like whipped cream as you dive into the world of Mother’s Day Strawberry Shortcake. Imagine slicing into a light sponge cake layered with juicy berries that burst with flavor—it’s like eating a slice of sunshine! This dessert isn’t just a feast for your taste buds; it’s a celebration of love, family, and those precious moments shared over dessert.
Every year on Mother’s Day, my kitchen transforms into a sanctuary of sweet chaos as I whip up this classic treat. It’s not just about satisfying cravings; it’s about honoring my mom’s legacy of baking. The laughter and joy surrounding this dish have turned it into an annual tradition that brings us together, making each bite even sweeter than the last.
Why You'll Love This Recipe
- This delightful Mother’s Day Strawberry Shortcake recipe is incredibly easy to prepare, perfect for any baking level.
- The layers of fresh strawberries and fluffy whipped cream create a delightful combination that looks stunning on any table.
- Versatile enough to be customized with other fruits or flavors if desired.
- It’s the ultimate way to celebrate love in every bite!
I still remember the first time I made this strawberry shortcake—it was my mom’s favorite dessert, and her delighted smile was worth all the flour spills.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Choose ripe berries for maximum sweetness; they should be bright red and firm.
- All-Purpose Flour: Essential for creating a fluffy cake; sift it well before using.
- Sugar: Granulated sugar adds sweetness to both the cake and strawberries; feel free to adjust based on your taste.
- Baking Powder: Ensure freshness for optimal rise; double-check expiration dates before use.
- Salt: Just a pinch enhances the flavors beautifully without being noticeable.
- Unsalted Butter: Make sure it’s at room temperature for easy creaming with sugar.
- Milk: Use whole milk for richness; it helps create a tender cake texture.
- Heavy Whipping Cream: For the fluffiest whipped topping; don’t skimp on this part!
- Vanilla Extract: A splash adds depth to both cake and cream; opt for pure vanilla if possible.
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 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray. This will ensure an easy release!
Prepare Strawberries: While the oven heats up, wash and slice 1-2 cups of fresh strawberries. Toss them in a tablespoon of sugar to draw out their juices—this is where magic happens!
Make the Cake Batter: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in eggs one at a time along with 1 teaspoon of vanilla extract.
Add Dry Ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon salt. Gradually add this mixture to your wet ingredients alternating with 1 cup of milk—mix until smooth.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in your preheated oven for about 25-30 minutes or until golden brown and an inserted toothpick comes out clean.
Create Whipped Cream Topping : Once cakes cool completely, whip together 1 cup heavy whipping cream with 2 tablespoons of sugar until soft peaks form. Add in another splash of vanilla extract for extra flavor.
Assemble Your Masterpiece!: Place one layer of cake on your serving platter. Top generously with half the sliced strawberries followed by half the whipped cream. Add the second layer on top and repeat—strawberries first then whipped cream!
Now stand back and admire your creation before diving in!
This Mother’s Day Strawberry Shortcake is more than just dessert—it’s a heartfelt tribute that celebrates family connections through food. Enjoy each sweet bite while creating new memories around your table!
Chef's Helpful Tips
- When making Mother’s Day Strawberry Shortcake, ensure the strawberries are ripe for maximum sweetness.
- Use a light touch when mixing the batter for a tender texture.
- Whipped cream should be freshly made for the best flavor and fluffiness.
Perfecting the Cooking Process
Begin by prepping your strawberries first; slice them and sprinkle sugar to draw out the juices. While they macerate, whip your cream and prepare the shortcake batter. Bake the shortcakes and let them cool slightly before assembling.
Add Your Touch
Feel free to swap out regular flour for almond flour for a nutty twist. You can also add lemon zest to the whipped cream for a refreshing citrus kick or incorporate fresh mint leaves between layers for an aromatic surprise.
Storing & Reheating
Store any leftover shortcakes in an airtight container at room temperature for up to two days. If you need to reheat them, pop them in a warm oven for about five minutes, ensuring they don’t dry out.
To master this delightful dessert, keep these essential tips in mind:
– Ensure your strawberries are fully ripe; their sweetness elevates the entire dish.
– Avoid overmixing your shortcake batter; this keeps it light and fluffy.
– Chill your mixing bowl and beaters before whipping cream; it helps achieve better volume.
Baking this strawberry shortcake brings back memories of my grandmother’s kitchen, where we all gathered to enjoy her delightful desserts. She always said that love is the secret ingredient!
FAQ
Can I make Mother’s Day Strawberry Shortcake ahead of time?
Yes, you can prepare the shortcakes and strawberries a day in advance but assemble just before serving to maintain freshness.
What can I use instead of heavy cream?
You can substitute heavy cream with coconut cream or whipped topping if you’re looking for dairy-free options.
How do I prevent my shortcakes from becoming soggy?
To prevent sogginess, layer your whipped cream and strawberries just before serving instead of letting them sit too long.
Mother’s Day Strawberry Shortcake
Indulge in a slice of happiness with this delightful Mother’s Day Strawberry Shortcake, featuring layers of fresh strawberries and fluffy whipped cream—a perfect way to celebrate your mom!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries (sliced)
- 1 cup heavy whipping cream
- 2 tablespoons sugar (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Slice strawberries and toss with a tablespoon of sugar; set aside to macerate.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing in the vanilla afterward.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk until combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until golden brown.
- Allow cakes to cool completely before whipping the heavy cream with sugar until soft peaks form.
- Assemble by layering one cake with half of the sliced strawberries and half of the whipped cream, then top with the second layer and repeat.
Notes
- Use ripe strawberries for best flavor.
- Consider adding lemon zest or mint leaves for added freshness.
- Store leftovers in an airtight container for up to two days.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
