Cardamom-Spiced Strawberry Shortcake

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Fluffy shortcakes infused with warm cardamom, layered with macerated strawberries and whipped cream for a delightful Mother’s Day dessert. This American-inspired Mother’s Day recipe, ready in about 40 minutes, layers all-purpose flour, baking powder, ground cardamom into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp ground cardamom
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter, cold and cubed
• 2 tbsp granulated sugar
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 3 cups fresh strawberries, sliced
• 2 tbsp powdered sugar
• 1 cup heavy whipping cream
• 1/2 tsp vanilla extract (for whipped cream)

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Instructions

1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp ground cardamom, and 1/2 tsp salt.
2. Step 2: Using a pastry cutter or your fingers, cut 1/2 cup cold cubed unsalted butter into the flour mixture until it resembles coarse crumbs. Stir in 2 tbsp granulated sugar.
3. Step 3: Pour in 3/4 cup heavy cream and 1 tsp vanilla extract, stirring just until the dough comes together. Do not overmix.
4. Step 4: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a 2.5-inch biscuit cutter to cut out 8 rounds and place them on a baking sheet.
5. Step 5: Bake for 12-15 minutes until the shortcakes are golden brown on top. Remove and cool slightly.
6. Step 6: Meanwhile, toss 3 cups sliced fresh strawberries with 2 tbsp powdered sugar in a bowl and set aside to macerate for at least 10 minutes.
7. Step 7: In a chilled bowl, whip 1 cup heavy whipping cream with 1/2 tsp vanilla extract until stiff peaks form.
8. Step 8: To assemble, slice each shortcake in half horizontally, spoon generous amounts of macerated strawberries with their juices onto the bottom halves, top with whipped cream, then crown with the shortcake tops. Serve immediately.