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
Scale
- 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