dessert ideas for mother’s day

desset ideas fo mothers day

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desset ideas fo mothers day

Strawberry Buttermilk Skillet Shortcake


  • 10 tablespoons shortening
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup butter, softened
  • 2 cups sliced fresh strawberries
  • Whipped cream
Strawberry Buttermilk Skillet Shortcake
Strawberry Buttermilk Skillet Shortcake


  1. Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a 10 to 12-in. cast-iron or other ovenproof skillet.
  2. For streusel topping, in a small bowl, mix flour, sugar, cinnamon and allspice; cut in butter until crumbly. Sprinkle over batter. Top with strawberries. Bake until center is puffed and edges are golden brown, 50-60 minutes. Serve warm with whipped cream.

Test Kitchen Tips

  • Blot the strawberries dry after washing and slicing; use only the firm ones.
  • Try sprinkling cinnamon and sugar on top for a glistening top during the baking.
  • Do not overbake; bake just until a toothpick inserted in the center comes out clean.
  • Our Test Kitchen pros recommend making this recipe in our 12-inch cast-iron skillet.

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Nutrition Facts

1 piece: 526 calories, 27g fat (12g saturated fat), 74mg cholesterol, 418mg sodium, 64g carbohydrate (33g sugars, 2g fiber), 6g protein.

Buttermilk Strawberry Shortcake


Original recipe yields 12 servings
Ingredient Checklist
dessert ideas for mother's day
dessert ideas for mother’s day


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • Line a baking sheet with parchment paper.

  • Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.

  • Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)

  • Stir in buttermilk until the flour mixture is moistened.

  • Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.

  • Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.

  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

  • Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.

  • Serve the strawberries with juice over the biscuits.

Strawberries-and-Cream Stack Cake


Ingredient Checklist


dessert ideas for mother's day
dessert ideas for mother’s day
Instructions Checklist
  • Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.

  • Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.

  • Whisk mascarpone, cream, confectioners’ sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.

  • Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).

  • Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.

{Sachertorte} Classic Austrian Chocolate Apricot Cake Recipe


  • 10 ounces bittersweet chocolate (about 65-70% cacao) divided
  • 11 tablespoons unsalted butter divided and softened 
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • Pinch kosher salt
  • 8 large eggs at room temperature and separated
  • 1 cup all-purpose flour well sifted
  • 1/2 cup granulated sugar
  • 1 cup apricot jam ideally the smoothest variety possible
  • 2 tablespoons aged rum
  • 3/4 cup heavy cream plus more whipped cream for serving
  • 1 tablespoon honey


dessert ideas for mother's day
dessert ideas for mother’s day

    • Melt The Chocolate: Coarsely chop half of the chocolate then, using the microwave or a double-boiler, melt the chocolate. Set aside to cool to room temperature.

      Prepare The Cake Pan: Line the bottom of an 8-inch springform pan with parchment paper, then butter, and flour the pan. Heat the oven to 325ºF and arrange a rack in the middle.

    • Make The Cake Batter: In the bowl of a stand mixer, fitted with a paddle attachment, beat together 10 tablespoons (5 ounces) of the butter, all the confectioners’ sugar, vanilla, and a pinch of salt on medium speed until creamy and well blended, about 2 minutes. Add the egg yolks, one by one, and beat the mixture on medium-high speed until pale yellow and very light in texture, about 2 minutes more. Reduce mixer speed to low and mix in the melted chocolate. Add the flour and blend on low speed until just combined – the batter should be thick.
    • Whip The Egg Whites: In a second bowl using an electric mixer, whip the egg whites on low until a lot of small bubbles appear, about 1 minute. Increase mixer speed to medium, add the sugar tablespoon by tablespoon until glossy, until soft peaks form, about 3 to 4 minutes.

      By hand, stir about one-third of the egg whites into the chocolate base to lighten the batter. When the first addition is combined, carefully add the rest of the whites and fold very gently until no streaks of white remain.

      Bake The Cake: Pour batter into prepared pan and smooth top. Bake until a toothpick inserted in the center comes out with just a few crumbs, and the top is set, about 50 to 55 minutes. Remove pan from oven, run a knife around the inside edge to separate the cake from the pan. Set aside to cool completely.

    • Make The Apricot Glaze: When the cake is cool, make the apricot glaze. Combine the apricot preserves and rum in a small saucepan and heat, stirring, until thinner in consistency and hot, 2 to 3 minutes. Strain glaze through a sieve, using a spatula to push on the solids. Let cool slightly.
  • Slice The Cake In Half: Remove the sides from the springform pan. Invert the cake and place back on the springform base, so that the parchment paper is facing up (this is now the top of your cake). Discard the paper, and cut the cake into two equal, horizontal layers. Spread about half of the apricot glaze between the two layers, replace the top, then brush remaining glaze on the top and sides of the cake. Place the cake on a wire rack set over a baking sheet.
  • Make The Chocolate Ganache: For the ganache, place the remaining 5 ounces of chopped chocolate in a heatproof bowl. In a small saucepan, mix together the cream, honey, butter, and salt over medium heat until just simmering and combined. Pour the cream mixture over chocolate and allow to stand, about 2 min.

    Using a rubber spatula, gently stir together the chocolate mixture until glossy and smooth. Allow mixture to cool until no longer warm to the touch, stirring often, about 15 to 20 minutes.

Strawberries-and-Cream Stack Cake


Mocha Chess Pie Filling
  • cups granulated sugar
  • 1 tablespoon all-purpose unbleached flour
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon ground espresso
  • 1/4 teaspoon kosher salt
  • 1/4 cup cocoa powder
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 9-inch pie shell lined with all-butter crust, store-bought or homemade
Salted Caramel Sauce
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sea salt flakes
dessert ideas for mother's day
dessert ideas for mother’s day

My dad and I would often take road trips to Virginia to spend Thanksgivings with my Aunt Pat’s family. One year when I was 10 years old and groggily exhausted from the long drive, I mistakenly botched the mashed potatoes that I was tasked to make for the meal. I added 1/2 cup of salt instead of the ½ tsp that the recipe called for. This pie celebrates my love for salt and the sweet way everyone still teases me about that ill-fated dish.

Technique tip: Place the pie shell on a cookie sheet. Place that cookie sheet on the extended oven rack prior to pouring the mixture in the shell. This helps to ensure that the mixture will not shift or spill, which can often happen when transferring from a kitchen countertop to the oven.


For the filling:


Preheat the oven to 325 degrees.


In a large mixing bowl (or a standing mixer bowl), combine flour, sugar, cornmeal, cocoa powder and salt. Slowly add in the eggs and buttermilk.


Once the mixture is well incorporated, add the butter and vanilla extract and continue to mix until combined. Pour the mixture into the pie shell lined with an all-butter crust. Place in the oven and bake for 50-60 minutes.


The edges around the pie crust should be dry and solid. The center may still “jiggle” a bit, but it’s perfectly fine. Remove the pie out of the oven and allow it to cool for 60-90 minutes. In the meantime, prepare the salted caramel sauce.

For the salted caramel sauce:

In a small saucepan, melt the butter. Add heavy cream, light brown sugar and salt. Stir until the ingredients have combined.

Turn on the stovetop to medium high heat and bring the mixture to a boil (about 5-7 minutes.) While the mixture is reaching its boiling temperatures, frequently stir the mixture to avoid the bottom from burning. Once the mixture has thickened, remove the saucepan from the heat and add vanilla extract.

To serve:

Once the pie has cooled, add the salted caramel sauce and garnish the pie with sea salt flakes.


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