A Mother's Day treat the whole family can enjoy! I recently came across this incredibly simple and delicious recipe and I thought it would be perfect to share for upcoming Mother's Day gatherings. It's also a great recipe to make with your kids; my young children have both helped me each time I've made this (I've made it twice in two weeks' time for different events - it's that tasty!).
Save this recipe for your next summer gathering - it makes a lot and is a crowd pleaser!
INGREDIENTS: adapted from No. 2 Pencil blog recipe
Note: you can easily halve this recipe for a normal size gathering with 8-9 servings. I made the full recipe for a church pitch-in for 12+ servings.
Shortcake:
3 & 1/2 cups flour
3/4 cup sugar
5 tsp baking powder
1/2 tsp salt
2 sticks butter, cold
2 eggs
2 cups heavy whipping cream
1 tsp vanilla
Whipped cream: *you can buy premade instead if you like!
2 cups heavy whipping cream
1/3 cup powdered sugar
Strawberry topping: *you can skip the sugar and lemon juice if you like; I did for my cake and cut strawberry roses instead - how-to video below!
2 lbs strawberries
1/4 cup sugar
1 tsp lemon juice
INSTRUCTIONS:
Preheat oven to 400 degrees. Grease and line a 10x13 baking sheet (if doing full recipe) or a square or round pan (if doing half recipe) with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Chop the butter into small cubes and use a pastry blender (a fork or your hands can work for this step as well) until combined into a sand-like texture.
In a small bowl, whisk together the eggs, heavy whipping cream and vanilla until combined. Add to the dry ingredients and use a large spoon to mix just until combined.
Press evenly into baking dish and bake for 15-20 minutes (for half recipe) or 20-25 minutes (for full recipe) or until lightly brown and just firm to the touch. Allow to cool completely before adding toppings.
When ready to assemble, use a mixer to combine the heavy whipping cream and powdered sugar until soft peaks form. Be careful not to overmix. Spoon whipped topping onto the cooled shortcake.
If following the original recipe for the strawberry topping: wash and chop the strawberries and toss with the sugar and lemon juice. Drain any excess juice and spoon onto the shortcake. I chose to create a strawberry rose bouquet on top to go along with Mother's Day! It's so easy to cut strawberry roses and even if they're not perfect, they look cute! See a short how-to video below:
https://youtube.com/shorts/xUO...
I also added in a few blueberries for color and flavor. Slice the cake and enjoy with loved ones!
If you try this recipe - be sure to tag us on social media! Happy Mother's Day!
