Description
Mother’s Day Strawberry Shortcake is a delightful dessert that brings joy and comfort to any celebration. This easy-to-make recipe features fluffy cake layers, sweetened fresh strawberries, and light whipped cream, creating a visually stunning centerpiece that tastes as good as it looks. Perfect for brunch or dessert, this shortcake tradition will leave lasting memories at your table.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 4 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream, chilled
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round baking pans.
- In a large bowl, cream the softened butter and sugar until light. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture alternately with milk until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes until golden brown. Cool on wire racks.
- For the topping, beat chilled heavy cream until soft peaks form; gradually add powdered sugar to taste.
- Assemble by layering one cake round with half of the strawberries and whipped cream; top with the second layer and repeat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg