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!
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. They really know how to cook! The food was amazing! I’ve not had Amish-cooked food that I don’t like.
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!
One of our favorite recipes is this Amish Strawberry Shortcake.
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 strawberry shortcake made with this Amish recipe.
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.
The result is an easy shortcake with an unbeatable taste. It’s just the right sweetness, making it easy to pair with so many different types of fruits.
We enjoy this shortcake most when combined with strawberries to make strawberry shortcake. Add some strawberries, then top with whatever you like best. You can put on whipped cream or ice cream. You can even do as my dad does and pour milk over it. You can experiment a lot with this cake!
My favorite way to eat this Amish strawberry shortcake?
I like to eat it just plain. It’s especially great in the morning. So if you’ve had this for dessert after dinner, and you’re lucky enough to have any left over, eat it for breakfast!
I have warned you before about past recipes, and this one is just the same-This dessert is highly addicting. It’s so hard to just eat one bowl.
After you try this, you’ll never go back to store-bought shortcake again!
Here’s some tips for making this easy 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!
For the strawberries, cut and quarter about 4 pounds of strawberries and put about 1/2 cup of sugar on them. Add more or less juice, depending on your liking. Make these at least 3-4 hours ahead of time, so they will make juicy syrup that is sooooooo good poured over the shortcake!
The streusel topping on this Amish Strawberry Shortcake makes a delicious shortcake that can be served many different ways!
- 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
- 1/2 cup sugar
- 1/2 cup flour
- 3 tablespoons butter
- 4 pounds strawberries cleaned, hulled and quartered
- 1/2 cup sugar to taste
- 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.
- 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 30 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
Top pieces of cake with strawberries (or your favorite kind of fruit!), whipped cream, or ice cream.