Description
Delight in this Mother’s Day Strawberry Shortcake, where fluffy layers of cake meet fresh strawberries and whipped cream for a perfect celebration treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold
- 3/4 cup milk
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 425°F (220°C). In a bowl, mix flour, sugar, baking powder, and salt.
- Cut in the cold butter until crumbly. Gradually add milk while mixing to form a soft dough.
- Drop spoonfuls of dough onto a lined baking sheet and bake for 15-20 minutes until golden brown.
- While cooling, mix sliced strawberries with a bit of sugar to release juices.
- Whip heavy cream with vanilla until soft peaks form.
- Slice shortcakes in half, layer with strawberries and whipped cream, then top with the other half.
Notes
- Use ripe strawberries for maximum flavor.
- Chill your mixing bowl before whipping cream for better texture.
- Feel free to substitute strawberries with blueberries or raspberries for variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg