Mom's Favorite Strawberry Shortcakes

M IS FOR the many meals she made me. 

O is for her outstanding cooking.  

Mmmm is for the sound I made when I ate her delicious meals...  

Yes. Mother's day is almost here and mom definitely deserves a treat. So moms, turn this recipe over to the dads and kids and go have a me-time moment. 

This week in honor of my own wonderful-cook mom and moms everywhere I whipped up one of my most favorite tasty treats - and I do mean whipped. This not-too-sweet strawberry shortcake with fresh whipped cream makes a wonderful dessert or can even be served for breakfast or brunch this coming Sunday.

For the shortcakes:

Preheat the oven to 415

• 1 1/2 cups flour
• 1/4 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 stick of butter
• about 1/2 cup of buttermilk (start with less and keep adding until you get a really thick pasty consistency for the dough)

(makes about 8 cakes)

Mix the dry ingredients in a large bowl. Cut the butter into small (approximately 1/2") pieces and smash them into the dry ingredients with your fingers, a pastry cutter, or mix it in a food processor until the butter and flour mixture is grainy in appearance. Slowly add the buttermilk, stirring as you add. When you have the paste consistency, put the mixture into a greased muffin tin (about 1/4 cup dough for each muffin cup). Bake for 12-15 minutes or until the cakes are golden brown.

While the cakes are cooking, you can whip the cream.

Whipped cream:

• 1 cup heavy whipping cream
• 1 tsp vanilla
• 1/4 cup sugar

Place the cream and vanilla in a large mixing bowl and, either with a whisk (great forearm workout!) or an electric mixer, whip it thoroughly. If you are using an electric mixer, I highly recommend that you use a splatter shield or throw a towel over the mixer and bowl. Whipping cream with a mixer is a faster but much messier option than doing it by hand. Whip the cream until it makes soft peaks. This means that when you lift up with the whisk or mixer, the whipped cream will cling and stand up just a bit. Avoid overmixing as it will make a consistency that is more like butter and leave a greasy feel in your mouth. When the cream is mixed, slowly add the sugar bit by bit, mixing it gently in.

When the cakes are done and cooling (at least 10 minutes to cool) and the cream is whipped. Wash and slice the strawberries. You will need about a cup of sliced berries. Set the berries, cakes and cream aside and clean the kitchen. I can speak from experience when I say that moms love home-made treats, but they can enjoy them even more when they don't have to clean up after the treat-makers.

When the kitchen is spotless and the dishes are all washed and put away, serve Mom a warm shortcake with a heap of strawberries and a generous dollop of cream. Have one for yourself, too. Mom will be happiest sharing it with you. Enjoy!