Amish Strawberry Shortcake
This amazing Amish strawberry shortcake is made with a light and airy cake base that is moist and fluffy. 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 cake, sweet berries, and velvety whipped cream creates a perfect balance of flavors and textures that make for a truly indulgent treat.
While some people associate shortcakes with crumbly biscuits, there are actually many variations to this beloved dessert.
One example is this Amish recipe, which yields a sponge-like, fluffy cake. 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 the sponge cake version.
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How to Make Amish Sponge Cake
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.
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 until the eggs are light and fluffy.
Gradually add the granulated sugar to the beaten eggs, about 1/4 cup at a time, while continuing to beat the mixture on high speed. Beat until the sugar is dissolved and the mixture is smooth.
In a separate bowl, combine the flour, baking powder, and salt.
Add the dry ingredients and vanilla extract to the egg mixture and mix until everything is combined.
In a small saucepan or in the microwave, bring the milk and butter or margarine to a light boil.
Gradually pour the hot milk mixture into the batter, stirring until the batter is smooth and combined. Then bake immediately.
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, 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. And 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.
Homemade whipped cream is very easy to make. You can find containers of heavy whipping cream in most grocery stores (in the milk section).
And all you need to do is pour heavy cream into a mixing bowl, add a bit of sugar and vanilla, and whip it until peaks form. (You can use a whisk, but it may tire your arm. 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.
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, placing one piece on a plate, and then cutting 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.)
Is it possible to 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 it 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 an hour of assembly since the shortcake can become soggy if it sits too long with the strawberries and whipped cream.
More Amish Recipes with Strawberries
Angel Food Cake is also great served with strawberries and cream.
I think this Amish recipe for strawberry shortcake is quite delightful! And I hope you get to try it. If you do, I'd love it if you left a comment and star-rating below.
Amish Strawberry Shortcake Recipe
- 4 large eggs
- 2 c. sugar
- 2 c. bread flour or all-purpose flour
- 3 tsp. baking powder
- 3/4 tsp. salt
- 1 tsp. vanilla
- 1 c. milk
- 2 Tbsp. butter or margarine
- 2 - 4 lb. strawberries
- 2 - 4 Tbsp. sugar (or as desired)
- 2 - 3 c. heavy whipping cream
- 1/4 - 1/3 c. sugar
- 2 tsp. vanilla extract
- Preheat oven to 350°.
- Beat the eggs for a long time until fluffy and add sugar gradually while beating.4 large eggs, 2 c. sugar
- When sugar is dissolved and eggs are very frothy, add flour, baking powder, salt, and vanilla. Mix well.2 c. bread flour or all-purpose flour, 3 tsp. baking powder, 3/4 tsp. salt, 1 tsp. vanilla
- Bring milk and butter to a boil (can do this in microwave). Pour into the batter and mix.1 c. milk, 2 Tbsp. butter or margarine
- Pour into a greased 9x13" cake pan and quickly put into the oven.
- Bake for 35 minutes or until a toothpick comes out with only a few crumbs. Cool.
- Hull, wash, and slice the strawberries.2 - 4 lb. strawberries
- Sprinkle the sliced strawberries with a couple of Tbsp. of sugar. Mix and refrigerate for at least 30 minutes.2 - 4 Tbsp. sugar (or as desired)
- Whip cream, sugar, and vanilla until thickened.2 - 3 c. heavy whipping cream, 1/4 - 1/3 c. sugar, 2 tsp. vanilla extract
- Cut the cooled cake into 12 large squares.
- To serve, cut a cake square in half horizontally.
- Place the bottom half on a plate and top it with a generous amount of strawberries and whipped cream.
- Place the top half of the cake on top of the whipped cream and strawberries.
- Add another layer of strawberries and whipped cream on top of the cake.
- Repeat steps 2-5 for the remaining cake squares
- Serve immediately.
I would have thought the Amish made and had more homegrown things. Like cows milk, garden strawberries, freshly ground flours. I guess I thought of them as homesteaders. Not buying everything from stores. Who knew!
I'm not sure where I would have given you the idea that the Amish are not homesteaders and don't have garden strawberries, etc. Many Amish have garden fresh strawberries, but obviously they don't have fresh strawberries all year. Many have fresh milk from their own cows, but not all of them do. Many are homesteaders, some grind their own flour. But certainly not all of them. There's a lot of differences in Amish homes. And they buy a lot of things at the store as well.