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Our Favorite Dessert Recipes to Celebrate Mother’s Day

by Diana Petriella | Published 04.25.2024

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Mother's Day Dessert Recipes: A stack of chocolate chip cookies

Make this Mother’s Day even sweeter for the special mother figure in your life with one of our family favorite Mother’s Day dessert recipes, from a DIY dessert board to strawberry shortcake to chocolate chip cookies.

Dessert Board
Paired with Carneros Chardonnay or Elizabeth Pinot Noir

Mother's Day Dessert Recipes: A board filled with various chocolate, candy, and cookies

We all know and love cheese and charcuterie boards, but have you tried a dessert board? This one’s for anyone who doesn’t fancy themselves a baker but still wants to pull out all the stops for mom. We share some of our suggestions from Trader Joes below, but feel free to get creative. Pair with our Carneros Chardonnay or Elizabeth Pinot Noir, or go all out and enjoy with both!

Chocolate: Choose 2-3 types of chocolate, ideally in a variety of shapes and colors (white chocolate, milk chocolate, mini peanut butter cups, M&Ms, etc.). We like using Trader Joes’ dark chocolate peanut butter cups, chocolate truffles, and bite-sized milk chocolate candies.

Cookies: Again, 2-3 options is ideal. We love the Trader Joes Brookies (brownie + cookie…yes, it’s as good as it sounds) and Vanilla Cookie Thins, but Oreos, Milanos, or Walker’s Shortbread would also be delicious.

Candy: Fruit-flavored candy can be a fun and nostalgic addition to your board, even if it’s not something mom eats everyday! Jelly Beans, gummy bears, and Skittles all add a pop of color to make your board even more eye-catching.

Fruit: Add fresh or dried fruit for more color and texture. Berries, grapes, and even dried mango or pineapple all work great!

Strawberry Shortcake
Paired with Pops Sparkling Wine

Mother's Day Dessert Recipes: Strawberry Shortcakes on a plate

Spring is strawberry season in Napa, which means we’re loving any excuse to enjoy them, from tossing them in our salads to using them in cocktails (strawberry negroni, anyone?). And what better way to embrace their natural sweetness than with this delicious homemade strawberry shortcake recipe? This classic dessert always reminds us of brunch as a kid, back when buffets were still a thing and we’d go extra heavy on the whipped cream. The fluffy, buttery biscuits combined with the sweetness of fresh strawberries and silky whipped cream are only made more heavenly when paired with our Pops Sparkling Wine. Go ahead, indulge a little.


For the Strawberries:
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Shortcakes:
2 cups all-purpose flour
3 tablespoons sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2/3 cup cold milk
1 large egg, lightly beaten

For the Whipped Cream:
1 cup heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract


Prepare the Strawberries:
1. In a medium bowl, combine the sliced strawberries and granulated sugar. Stir to coat. Let them macerate for at least 30 minutes to draw out their natural juices.

Make the Shortcakes:
1. Preheat your oven to 425°F (220°C).

2. In a large bowl, whisk together flour, 3 tablespoons of sugar, baking powder, and salt. Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs.

3. Gradually stir in the milk until the dough comes together. Do not overmix.

4. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick layer. Using a biscuit cutter or a glass, cut out rounds.

5. Place the rounds on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with a little sugar.

6. Bake for 12-15 minutes or until golden brown. Let cool on a wire rack.

Whip the Cream:
1. In a chilled bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract with an electric mixer until soft peaks form.

Assemble the Shortcakes:
1. Cut each shortcake in half horizontally. Spoon some of the macerated strawberries over the bottom half of each shortcake. Add a dollop of whipped cream and then cover with the top half of the shortcake.

2. Finish with more strawberries and a generous topping of whipped cream. Serve immediately and enjoy!


Brenda Baldacci’s Chocolate Chip Cookies
Paired with Brenda’s Vineyard Cabernet Sauvignon

A baking tray with chocolate chip cookie dough

This chocolate chip cookie recipe has been a family favorite for years, and is frequently requested for get-togethers and special occasions. And because this is Brenda’s recipe, we couldn’t pair it with anything other than our decadent flagship wine, Brenda’s Vineyard Cabernet Sauvignon, the ultimate choice when you want something extra special.


1 cup all-purpose flour
1 1/4 cups blended oatmeal (blend rolled oats until they resemble a coarse powder)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
6 ounces Guittard milk chocolate chips


1. Prepare Dough: In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the egg and vanilla extract until fully integrated. Gradually mix in the flour, blended oatmeal, salt, and baking soda until just combined. Fold in the chocolate chips.

2. Chill: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. This chilling step is crucial as it enhances the flavors and prevents the cookies from spreading too much during baking.

3. Preheat Oven: When ready to bake, preheat your oven to 375°F (190°C), or adjust to 350°F (175°C) if using a convection oven.

4. Baking: Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes or until the edges are golden and the centers have set but still remain soft.

5. Cool and Enjoy: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool.


Diana Petriella

Diana Petriella is a Certified Sommelier through the Court of Master Sommeliers and is currently pursuing her Level 4 Diploma through the Wine & Spirits Education Trust. She is passionate about wine education and making wine approachable for all knowledge levels.

Diana Petriella is a Certified Sommelier through the Court of Master Sommeliers and is currently pursuing her Level 4 Diploma through the Wine & Spirits Education Trust. She is passionate about wine education and making wine approachable for all knowledge levels.