Amish Strawberry Shortcake Recipe

This amazing and easy Amish strawberry shortcake is made with a fluffy, moist, and airy cake base. It's topped with fresh, juicy strawberries that have been sweetened to perfection, and a generous dollop of whipped cream that adds a creamy, decadent touch to the dessert.

The combination of the light sponge cake, sweet berries, and velvety whipped cream creates a perfect balance of flavors and textures that make for a truly indulgent treat.

Ingredients for the Cake

1. Eggs provide structure and leavening by trapping air during beating, and they add moisture to keep the cake from being dry.
2. Sugar adds sweetness, helps tenderize the cake, and contributes to aeration for a light texture. (I usually use cane sugar, but granulated white sugar works the same.)
3. Bread Flour or All-Purpose Flour provides the main structure of the cake. Bread flour offers more protein for a chewier texture, while all-purpose flour gives a slightly softer crumb.
4. Baking Powder acts as a leavening agent, releasing carbon dioxide to help the cake rise and become airy. (I recommend using aluminum-free baking powder.)
5. Salt enhances flavors and balances sweetness.
6. Vanilla Extract adds a sweet, aromatic flavor.
7. Milk adds moisture. (Whole milk is preferred because of its higher fat content.)
8. Butter or Margarine adds rich flavor, moisture, and tenderness. (I use salted butter.)

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How to Make ShortCake for Strawberries

To make this recipe, you will need a large mixing bowl, a hand-held mixer or stand mixer (or you could even use a manual hand-held beater like many Amish use), a separate mixing bowl, a small saucepan, measuring cups, and spoons.

1. In a large mixing bowl, crack 4 large eggs and beat them on high speed using a mixer. This should take about 2-3 minutes, beat until the eggs are light and fluffy.
2. Gradually add the granulated sugar to the beaten eggs, about ¼ cup at a time, while continuing to beat the mixture on high speed. Beat until the sugar is dissolved and the mixture is smooth.
3. In a separate bowl, combine the flour, baking powder, and salt.
4. Add the dry ingredients and vanilla extract to the egg mixture and mix until everything is combined.
5. In a small saucepan or in the microwave, bring the milk and butter or margarine to a light boil.
6. Gradually pour the hot milk mixture into the batter, stirring until the batter is smooth and combined. Then bake immediately. Test for doneness with a toothpick.

How to Prepare Strawberries for Shortcake

To hull a strawberry, begin by removing the leafy green portion and the pale white area surrounding it. I use a sharp knife and cut off a bit of the top. But some people like to use a strawberry huller.

Wash the strawberries well and drain. Then slice the berries, and cut them into small pieces (or mash some of the strawberries if you want more juice).

For a sweet and juicy addition to your shortcake, place the sliced berries into a bowl and sprinkle with a few tablespoons of sugar. Allow the berries to sit for at least 30 minutes to an hour. They will release their own juice, which can be spooned over the cakes.

This process is called "macerating". Macerated berries are fresh berries that have been mixed with sugar, which draws out the natural juices of the berries, creating a sweet syrup or sauce.

Or, if you prefer not to have juice, you can toss the sliced berries in sugar and serve them immediately, or omit the sugar entirely.

How to Make Homemade Whipped Cream

Homemade whipped cream is very easy to make. You can find containers of heavy whipping cream in most grocery stores (in the milk section).

• Pour cold heavy cream into a mixing bowl. (It is recommended to chill the bowl and beaters first.)
• Add approximately ¼ cup of sugar. (You can adjust the sugar according to taste. I use regular white sugar, some people like to use powdered sugar.)
• Add the vanilla extract, and whip it until stiff peaks form. (You can use a whisk, but it may tire your arm because it takes a long time. I use my Kitchen-Aid, with the whisk attachment, and whip it up in no time.)

If you prefer, Cool Whip can be used as an alternative. However, it should be noted that whipped topping does not compare to the deliciousness of whipped cream. Personally, I always opt for whipped cream when given the choice. It's the real deal and tastes so much better than whipped topping!

Another option would be to buy cans of whipped cream.

How to Assemble Strawberry Shortcake

To ensure optimal freshness (and not have a soggy piece of cake), it's recommended to assemble this dessert just before serving. And there are various options when it comes to serving strawberry shortcake.

One option is to slice the cake into 9-12 pieces, place one piece on a plate, and then cut it in half horizontally. Spread berries and whipped cream on the bottom half. Then place the top half on it, and add more berries and whipped cream. Repeat this process with the remaining pieces.

Alternatively, the whole cake can be sliced in half horizontally. Then spread berries and cream on the bottom half, place the top half on it, and add another layer of berries and cream. Finally, slice the cake into serving portions.

Another option is to bake this shortcake in two round pans, and layer the cakes with berries and whipped cream. (However, it's important to note that the baking time will be reduced when baking in two round pans, as opposed to a 9x13" pan.)

Can I Prepare Strawberry Shortcake in Advance?

Absolutely! However, it's essential to store the various components separately until you're ready to assemble and serve the dessert. Here are some suggestions for preparing strawberry shortcake in advance:

Shortcake: You can prepare the shortcake up to 24 hours ahead of time. After it has cooled to room temperature, cover it tightly and store it at room temperature. Or you can even freeze it weeks ahead, in an airtight container, and thaw before serving.

Strawberries: You can slice the strawberries up to a day ahead of time and store them in an airtight container in the refrigerator. However, I recommend waiting to add the sugar until a few hours before serving.

Whipped cream: You can make whipped cream up to 4 hours in advance and store it in the refrigerator in an airtight container. Or you could buy whipped cream in cans from the refrigerator section in the store if desired.

When you're ready to assemble the strawberry shortcakes, slice the shortcake in half. Top each piece with sliced strawberries and whipped cream, and serve immediately. Keep in mind that prepared strawberry shortcakes should be consumed within a half hour of assembly since the shortcake can become soggy if it sits too long with the strawberries and whipped cream.

Variations

• Mixed Berries: Combine strawberries with other berries like blueberries, raspberries, and blackberries. You can never go wrong with extra berries.
• Coconut Whipped Cream: Use coconut cream for a dairy-free option with a hint of coconut flavor.
• Basil or Mint: Add fresh basil or mint leaves for a fresh, herbal note.
• Lemon Curd: Add a dollop of lemon curd between the layers for a tangy contrast.
• Lemon zest: Add the zest of a lemon to the whipped cream for a bright citrusy flavor. (Fold it into the whipped cream at the end.)

What is Shortcake?

While some people associate shortcakes with crumbly biscuits or the little sponge cakes you can buy at the supermarket, there are actually many variations to this beloved dessert.

One example is this Amish recipe, which yields a sponge-like, fluffy shortcake. It is baked in a 9x13" pan, perfect for feeding a large family.

Across different regions and cultures, there are unique characteristics and flavor profiles that make shortcakes versatile and delicious.

Traditionally, shortcakes are served with berries and whipped cream. And the choice between biscuit-style or sponge-cake-style shortcake ultimately depends on individual preferences. Regardless of the chosen variation, shortcakes always make for a scrumptious dessert, especially when generously topped with an abundance of berries and cream.

Personally, I particularly enjoy the light and airy texture of this sponge cake version to make Amish strawberry shortcake.

This Amish recipe for strawberry shortcake made in a 9x13 pan is quite delightful! It features a light, fluffy cake served with sweet, juicy strawberries and a generous helping of creamy whipped topping - perfect for family gatherings, holidays, or any special treat.

I hope you enjoy making and sharing this classic strawberry dessert as much as my family does! If you try this recipe, I'd love to hear how it turns out. Please leave a comment and star rating below to let me know! Thank you!

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