Amish Strawberry Shortcake

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This is the best Strawberry Shortcake because of the buttery sugar streusel topping that gets baked into the top. An easy shortcake recipe.

Table of Contents
  1. About this Strawberry Shortcake Recipe:
  2. How to Prepare Strawberries for Shortcake
  3. How to Make Strawberry Shortcake
  4. Can I double this recipe?
  5. Homemade Whipped Cream
  6. Recipe Variations
  7. The Best Strawberry Shortcake Recipe
  8. Other Strawberry Recipes

When I first got married, I received an Amish cookbook, Amish Cooking, as a gift at my wedding shower. I highly recommend this cookbook and have used it from Day 1.It is full of some wonderful, traditional Amish recipes such as oatmeal pie and this from scratch streusel topped strawberry shortcake.

overhead view of strawberry shortcake on a table

About this 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.

  • Flavor: In general, shortcakes are very mild in flavor because you want the sweet strawberries to shine through. The sweetness in our recipe comes from the streusel topping. Yes, it’s an extra step to add the streusel topping, but you do not want to skip it. Trust me.
  • Texture: It’s a thick dough that bakes up like a biscuit. By mixing it carefully and not over mixing, you’ll end up with a super soft, sugar topped shortcake that is good enough to eat on its own.

How to Prepare Strawberries for Shortcake

For the fresh strawberries, you’ll want to plan ahead. They’ll need 3-4 hours at minimum to sit in the fridge and create all of those sweet juices that will sink into your shortcake.

Cut and quarter about 4 pounds of strawberries (more or less, depending on how many you need to serve) and sprinkle about ½ 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. The sugar pulls out the juices, so mix that sugar into the strawberries, cover the bowl and pop it in the fridge.

strawberries in a bowl with shortcake on the side.

How to Make Strawberry Shortcake

There’s no need to use an electric mixer for this because you don’t want to over mix it. Simply use a bowl and a heavy duty spoon.

  • Preheat the oven to 350ºF and spray a 9×9″ baking pan with cooking spray. You can also line the pan with parchment paper if you want to easily be able to remove the entire shortcake.
  • In a large bowl, add the flour, baking powder, salt, sugar and shortening. Cut the ingredients together to make coarse crumbs.
  • Add the milk and egg to the crumbs, mixing just until combined. Do not over mix or the shortcake will be tough. You want it to be tender. The batter will be very thick.
  • Spread the mixture evenly in the prepared pan. Set aside.
  • In a small bowl, use two forks or a pastry cutter to cut together the flour, sugar and butter. This mixture will be crumbly. Sprinkle it on top of the shortcake batter.
sprinkling streusel over shortcake in a pan
  • Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
overhead view of shortcake in a pan

Can I double this recipe?

Yes. 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!

a piece of the best shortcake on a spatula

Homemade Whipped Cream

You can top strawberry shortcake with Cool Whip, whipped cream in a can, ice cream or simply with heavy cream poured on top.

But what I love most is homemade whipped cream. It’s so easy! Simply pour a cup of heavy whipping cream and about ⅓ to ½ cup of powdered sugar in a stand mixer. Add ½ teaspoon of vanilla extract, then using the whisk attachment, whip on high speed until soft peaks form. That’s it!

Cover and refrigerate homemade whipped cream until you are ready to serve it.

Recipe Variations

  • Love lemon? Try adding lemon zest to the batter and a little bit of fresh lemon juice to the strawberries.
  • More fruit is always a good idea. Try adding raspberries and blueberries.
strawberry shortcake with whipped cream in a bowl
strawberry shortcake with whipped cream in a bowl

The Best Strawberry Shortcake

4.71 from 130 votes
The streusel topping on this Amish Strawberry Shortcake makes a delicious shortcake that can be served many different ways!
Servings 9
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

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Ingredients
 

For the strawberries:

  • 4 pounds strawberries (cleaned, hulled and quartered)
  • 1/2 cup sugar (to taste)

For the shortcake:

For the topping:

  • 1/2 cup granulated sugar 100 grams
  • 1/2 cup granulated flour 65 grams
  • 3 tablespoons salted butter cold

Instructions
 

Prepare the strawberries:

  • The strawberries will need about 3-4 hours to sit in the fridge and make juice, so plan ahead. In a large bowl, mix together the cut strawberries and sugar. You can add more sugar as you'd like. Cover and place in the fridge.

Make the shortcake:

  • Preheat the oven to 350ºF and spray a 9×9" baking pan with cooking spray.
  • In a large bowl, add the flour, baking powder, salt, sugar and shortening. Cut the ingredients together to make coarse crumbs.
  • Add the milk and egg to the crumbs, mixing just until combined. Do not over mix or the shortcake will be tough. It will be very thick.
  • Spread the mixture evenly in the prepared pan. Set aside.
  • In a small bowl, use two forks or a pastry cutter to cut together the flour, sugar and butter. This mixture will be crumbly. Sprinkle it on top of the shortcake batter.
  • Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
  • To serve, top pieces of cake with strawberries, whipped cream, or ice cream.

Video

Notes

*Use aluminum free baking powder to prevent a metallic taste.
**You can use cold butter instead of shortening if you’d like. It will change the flavor and texture slightly, but it works well.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake with strawberries on top. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 401kcal | Carbohydrates: 67g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 245mg | Potassium: 559mg | Fiber: 5g | Sugar: 34g | Vitamin A: 189IU | Vitamin C: 119mg | Calcium: 140mg | Iron: 3mg
Course Dessert
Cuisine American
Calories 401
Keyword amish, cake, patriotic, strawberries, summer

More Strawberry Shortcake Recipes

Love shortcake? Try one of our unique ways to serve it.

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Dave
1 year ago

5 stars
Dunno check your oven, craig maybe it has a dose??? Wonderful recipe made several times-exceptional.

Dunno
2 years ago

350 is definitely not hot enough. Dunno how everyone is saying its so great. Ive been going at 350 for 40 minutes and its still not done. I would bake at 400

Cindy Craig-Fry
2 years ago

5 stars
Great recipe!

Tomika Horne
3 years ago

5 stars
Mika H.

Brenda Lane
3 years ago

5 stars
Absolutely the best shortcake ever! The crumb topping out it over the top. Family lived it. I shared the recipe with friends. What a hit. No more bisquick shortcake. Thank you for sharing, it was easy to make.

Lilly76
3 years ago

5 stars
Easy to throw together ~I added some brown sugar to the topping and A dash of vanilla and some orange juice to the strawberry mixture for a bit of acid. If I had a lemon on hand I would have added some zest to the cake mixture

Ren
3 years ago

5 stars
This came out great! I’m also thankful for the video because after I mixed the dough I though uh-oh because it was so thick. But it was just as it was supposed to be and it came out with good crumb and flavor. (The crumble so sweet and yummy)

It seemed to be a very forgiving recipe so I don’t think new cooks should shy away from making it.

Thank you again for sharing. I can’t wait to try the scones.

Cathrine Stratton
3 years ago

5 stars
The shortbread cake is so yummy! The cake absorbed the juice from the strawberries but did not fall a part. I even had some for the next day for breakfast. Best shortbread ever! Thank you for sharing 🙂

Chocochipper
3 years ago

5 stars
Perfect!! Absolutely the best! Never eating nasty little sponge cakes again! The strudel topping was perfect!
Thank you!!

Evey Dowell
3 years ago

5 stars
I made the Amish Shortcake today for a birthday celebration. First time and I’m very happy !
The birthday girl thought this was delicious! Thank you. This is a keeper!

Craig
3 years ago

Well it is strawberry time again in florida. So now I need a good shortcake so I took out the best I have had and keep making it every one always wants more
But I get to it frist lol so thank you
For a super recipe

Princess G
4 years ago

Can I use this recipe for 3 6-inch pans< I'd like to stack layers for my cousins birthday? Also what are your thoughts on using this recipe for cupcakes?

Theresa Heidt
4 years ago

I just made this today and it was perfect! It will be added to my list and even my baby blog for the small about of sugar is pretty spot on! I think adding fruit before the topping would turn it into a wonderful coffee cake. I am excited to explore more of your recipes. Are you on Instagram by chance?
— Theresa

Tina
4 years ago

5 stars
Major hit with family and friends.

Marge
4 years ago

5 stars
Excellent! I doubled the recipe and baked in a 13×9 pan for 30 minutes. I used butter instead of shortening. And, I used my food processor to cut in the butter. The topping really does take it up a notch from regular shortcake.