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Amish Strawberry Shortcake

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Amish Strawberry Shortcake is unique because of the streusel topping that gets baked on top of the shortcake. Amazingly good with fruit, or by itself! You may also love our strawberry shortcake pancakes! 

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Amish Strawberry Shortcake Recipe

My mom grew up near an Amish settlement, and when my family goes up to visit her parents, we go to one of Mom’s favorite Amish restaurants. When my mom first got married, she got an Amish cookbook, Amish Cooking.  We highly recommend this cookbook. It is full of some wonderful, comforting, Amish recipes! But today, let’s talk about this streusel topped homemade shortcake

Easy Strawberry Shortcake Recipe

You’re going to love this recipe because it is quick and easy.  You know those little packaged shortcakes you see in the store sitting by the strawberries?  Those don’t come anywhere close to the taste of this easy strawberry shortcake. It’s a thick batter that bakes up biscuit-like. The sweetness comes from the streusel topping. Yes, it’s an extra step to add the streusel topping, but you do not want to skip it.

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How to Make Strawberry Shortcake

  • You can make this recipe in an 8×8 pan.  Many times that amount of shortcake is just not enough, so I double it and put it in a 9×13 pan.  I didn’t have to bake it any longer when I did this, and was surprised by that. If you decide to double the recipe, leave extra time for a few more minutes baking, just in case.  And sometimes when I double it, I double the topping…because like I said…the topping is the best part!
  • The recipe calls for shortening.  For those of you who don’t like to use shortening, I have made it with butter and it turned out just as good!
  • Use a pastry cutter to cut together the shortening, sugar and flour.
  • Be careful not to overmix. Overmixing this type of batter may result in the cake being too tough.

Streusel Topping

The shortcake itself has a nice biscuit-taste, but what makes it spectacular is the flour, sugar, and butter streusel that you toss together and sprinkle on top. The streusel bakes into the shortcake just the perfect amount.

How do you make strawberries for shortcake?

For the strawberries, cut and quarter about 4 pounds of strawberries and sprinkle about 1/2 cup of sugar on them.  Add more or less sugar, depending on the sweetness of the berries and the taste you would like.  This process is called macerating strawberries. How long does it take to macerate strawberries? Prepare the strawberries at least 3-4 hours ahead of time  so they will make juicy syrup that is sooooooo good poured over the shortcake!

Spoon some strawberries over the shortcake, then top with whatever you like best. You can squirt on whipped cream or put a big scoop of ice cream on top.  You can even do as my dad does and pour milk over it.  You can experiment a lot with this cake!

More Strawberry Shortcake Recipes

5 from 8 votes
Amish Strawberry Shortcake is unique because of the streusel topping that gets baked on top of the shortcake. Amazingly good with fruit, or by itself!
Print
Amish Strawberry Shortcake
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

The streusel topping on this Amish Strawberry Shortcake makes a delicious shortcake that can be served many different ways!

Course: Dessert
Cuisine: American
Keyword: amish, cake, patriotic, strawberries, summer
Servings: 9
Calories: 400 kcal
Author: Lizzy T
Ingredients
For the Shortcake:
  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup shortening
  • 2/3 cup milk
  • 1 large egg (beaten)
For the topping:
  • 1/2 cup sugar
  • 1/2 cup flour
  • 3 tablespoons butter
For the strawberries:
  • 4 pounds strawberries (cleaned, hulled and quartered)
  • 1/2 cup sugar (to taste)
Instructions
  1. Make crumbs with the flour, baking powder, salt, sugar and shortening. Add the milk and egg to the crumbs, mixing just until combined. Spread the mixture into a greased 8x8 cake pan. Set aside.

  2. Make the topping by mixing together the flour, sugar and butter. This mixture will be crumbly. Spread it on top of the batter in the cake pan. Bake the cake at 350 for 25-27 minutes, or until a toothpick inserted into the center comes out clean.

  3. While the cake is baking, mix the prepared strawberries with 1/2 cup of sugar. Put the strawberries in the fridge and allow them to refrigerate for at least 3-4 hours. Add more or less sugar, depending on your tastes.

  4. Top pieces of cake with strawberries (or your favorite kind of fruit!), whipped cream, or ice cream.

Nutrition Facts
Amish Strawberry Shortcake
Amount Per Serving
Calories 400 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 10mg 3%
Sodium 198mg 8%
Potassium 578mg 17%
Total Carbohydrates 63g 21%
Dietary Fiber 5g 20%
Sugars 46g
Protein 3g 6%
Vitamin A 3%
Vitamin C 143.7%
Calcium 13.9%
Iron 18.9%
* Percent Daily Values are based on a 2000 calorie diet.

Amish Strawberry Shortcake is unique because of the streusel topping that gets baked on top of the shortcake. Amazingly good with fruit, or by itself!

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Comments

  4. You already got some others pinning his after we pinned this to our board!! Thanks for sharen at One Sharendipity Pl. this weekend!

    sue @the2women.com

    Reply

  8. You made me drool a little! Haha now I want something sweet. I’m stopping by from the blog hop & I’m a new follower through Twitter.

    Reply

  13. I can’t wait to try this one out! I’m from PA’s Amish Country so I’m drawn to yummy recipes like this one. Thanks for stopping by and sharing it for the Super Sunday Linky Party!

    ~Sherry

    Reply

  15. Yum! This looks so good! I came over from the Time to Sparkle link party. I pinned this and will be trying it out. I really want to check out that cookbook too.
    I hope you will check out my blog!
    Emily

    Reply

  16. I made this tonight for dessert and OH MY GOODNESS!!! It was the best strawberry shortcake I have ever eaten!! My husband couldn’t stop saying how good it was and my kids devoured it. I made it in a 9 x 9 pan and baked it for 25 mins. I also made homemade whipped cream to go on top…. All I can say is DELICIOUS!!!!

    Reply

  17. This is fabulous shortcake! My husband has asked that it replace the shortcake recipe I usually use, and I am happy to oblige him. The streusel on top gives the cake a delightful crunch. Thank you so much!

    Reply

  19. This looks so yummy! I think I will try this tomorrow for dessert and then breakfast Monday at work 😉

    Thanks for the inspiration
    Maria

    Reply

  20. This is so good!! I’ve made this recipe twice since finding it on Pinterest a few weeks ago. I also made a modified version as a coffee cake. Thank you for sharing!

    Reply

  22. I made this for our monthly family dessert get together tonight and it was a huge hit! My husband loves lemon so I added the zest and juice of one lemon to the cake batter (double batch) along with 1t of soda. It couldn’t have been better. I’m so glad I lost my old recipe and had to go searching for a new one.

    Reply

    • I love the idea of adding lemon to it, Tami!! And I’m so glad that your family enjoyed it. It really is the best!

      Reply

    • Yes, I would recommend butter over margarine. I’ve never tried butter, but have been meaning to! 🙂 Let me know how it works!

      Reply

  24. I am going to try this today…just went out and picked tons of berries. I grew up in Amish country (and still live here) and I have never experienced this streusel topping, so I can’t wait to try it. I grew up eating this type of biscuit-y shortcake and I CANNOT bring myself to eat those spongy things they try to pass off in the grocery stores. Thanks for sharing! Can’t wait to gobble this up later!

    Reply

  25. Just made this and it was fantastic. Next time, I think I will add a sprinkle of cinnamon to the crumb topping.

    Reply

  26. I made this for our family’s Easter celebration. I served about 20 people with one 13×9 pan (I doubled the recipe as well as the topping) and everyone LOVED it!!!! I’ve made several homemade strawberry shortcakes over the years, but this is by far my favorite and will be the recipe I use every time! 🙂 Thanks for sharing!

    Reply

  27. Incredilbe! It’s wheat harvest time, here in Kansas, took this out to the field last night for supper! Yummmmy! I hope you don’t mind I shared the think to your recipe! Thank you!!

    Reply

  28. OMG….this is the best strawberry shortcake recipe….I also made this with mixed berries and peaches….delicious!!!!

    Reply

    • I’m jealous you got to eat this! I haven’t made it in ages. I LOVE the idea of mixed berries and peaches! Thank you!

      Reply

  29. I made this tonight to go with the fresh strawberries we picked today. Thank you for sharing! It is my favorite short cake recipe so far. The top crunch layer gave it the extra grand texture and flavor.

    Reply

  31. This recipe was very good with one exception. I thought it tasted too salty. I used salted butter in place of the shortening, but otherwise followed the recipe to the tee. Next time I would use the shortening and eliminate the salt.

    Reply

  34. Sounds delicious. Going to make a double batch for a group of friends this week. Will use butter crisco I have on hand and add a little lemon zest. Can’t wait to try the struesal topping. Thanks for the recipe.

    Reply

  35. I find recipes for shortcake r 2 dry I use a little orange liqueur with sugar to macerate berries and add one small frozen Berry bag along with it for juice. Use fresh whipped cream what’s difference it makes

    Reply

  36. Made this for Easter and it was a huge hit! I doubled it, and accidentally forgot to add the sugar in the cake itself and it still turned out great. The topping is amazing and it looked exactly like the picture too. Thanks so much for the great recipe!

    Reply

  37. OMG! I love to bake and I have tried several biscuits for shortcake…this is awesome! I did use butter in the cake, as well as in the topping and it was incredible…It doesn’t happen often, but I am writing this one down on a card and it is going into my recipe box! Thank you!!!!

    Reply

  38. How far in advance can I make the recipe? I have company coming and am wondering if I can make it ahead and refrigerate for two days or if I should just put it in the oven when we are serving dinner. Thanks! Look forward to sharing the shortcake love!

    Reply

  39. By far the best shortcake I have ever made, great crumb and holds up well to the juices and ice cream. Added a little cinnamon, nutmeg & cardamom to the topping. Great recipe and easy to make. I’ll use this for fresh peaches as well. My friends agree, my mistake for inviting them for ‘a’ bite.

    Thanks
    Bob Gurth

    Reply

  40. I made this shortcake as the foundation for strawberry shortcake for breakfast this morning (and one or two future uses). The recipe is elegant: easy to make, requires no floured surface, and neat in baking and serving. The streusel adds a nice unexpected texture. My lovely wife enjoyed it very much.

    Possible variants:
    — Add a teaspoon or so of molasses to the egg as you beat it before mixing it with the milk.
    — Use half-and-half instead of milk, and ignore the nutrition facts kindly provided above.
    — Use plain bread crumbs instead of flour for the streusel.

    Reply

  41. Thanks for the recipe! I like that it has the traditional biscuit texture without the work of rolling and cutting. The streusel added a nice, buttery crunch.

    I use unbromated flour, and I always forget to reduce the amount of flour accordingly, so my streusel was a little too dry. A tablespoon of heavy cream made it come together nicely. I also added a pinch of salt to the streusel, since I use unsalted butter.

    I made my cake with lard, and it was very tender and fluffy. (Like many of you, I grew up in a predominantly-Amish area. Lard seemed most authentic, although butter would probably work, too.) I’m thinking it may also make a good breakfast, warmed up, with a bit of butter and maybe some jam.

    Reply

  42. I totally WOWed my office with this. I made real whipped cream to go with it: 1pint heavy whipping cream, 1/4 cup sour cream, 2 tsps vanilla and powdered sugar to taste. I used 1/4 cup. People were amazed by it.

    Reply

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Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link.

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