Julie Clark
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Streusel-Topped Strawberry Shortcake (Amish Recipe That Feeds a Crowd)
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This isn’t the shortcake you buy next to the strawberries at the grocery store. This is a from-scratch, pan-style Amish shortcake with a buttery sugar streusel baked right into the top. And that streusel is the whole reason people keep coming back for it.
It bakes in a 9×9 pan and cuts into 9 generous squares, which makes it perfect for summer cookouts or potlucks. No mixer needed. No individual biscuits to fuss with. Just thick, tender shortcake with a crackly sweet top and juicy macerated strawberries piled on top.
The recipe comes from an Amish cookbook I received at my wedding shower, and after 27+ years of making it, I haven’t found anything I’d trade it for.
What Makes This Shortcake Recipe Different
Our other strawberry shortcake recipe gives you a shortcake biscuit. Which is good because hey, lemon sugar. This one gives you a thick, soft pan cake with a crumbly butter-and-sugar streusel baked right on top. That tender inside crumb and slightly crunchy sweet top is why people ask for the recipe every time.
Flavor: The shortcake itself is only lightly sweet so the juicy strawberries stay the star. All the sweetness lives in that streusel topping. Don’t skip it.
Texture: Thick biscuit-style crumb that bakes up soft, tender and golden brown. The key is not over-mixing. Stir just until the dough comes together and stop.
Try our easy strawberry cheesecake trifle and oatmeal pie, too!
What’s the difference between this Amish shortcake and a regular biscuit shortcake?
Traditional biscuit-style shortcakes are cut into individual rounds and split before serving. This Amish version bakes in a square 9×9 pan and cuts into 9 squares, which makes it far easier to serve a crowd. Need more? Double it into a 9×13 with the same bake time.
What are the ingredients in shortcake?
Shortcake has 7 simple ingredients that are pantry staples.
In the shortcake, the original recipe calls for shortening instead of butter. Butter makes it rich, shortening allows the sugar flavor to shine through. I like the shortening, but make it with butter the most often since readers love the butter!
Use aluminum free baking powder since there are 4 teaspoons to prevent any metallic aftertaste.
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.
These strawberries are great served on our homemade strawberry angel food cake and frozen custard, too!
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 large mixing 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 butter or shortening. Cut the ingredients together to make coarse crumbs.
- Add the milk and egg to the dry ingredients, 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.
- Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
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!
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.
Other Strawberry Shortcake Recipes
The Best Strawberry Shortcake
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
Ingredients
For the strawberries:
- 4 pounds strawberries (cleaned, hulled and quartered)
- 1/2 cup sugar (to taste)
For the shortcake:
- 2 cups all-purpose flour
- 4 teaspoons baking powder*
- 3/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/3 cup butter or vegetable shortening**
- 2/3 cup 2% milk
- 1 large egg (beaten)
For the topping:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 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. 4 pounds strawberries, ½ cup sugar
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. 2 cups all-purpose flour, 4 teaspoons baking powder*, ¾ teaspoon salt, 1 tablespoon granulated sugar, ⅓ cup butter or vegetable shortening**
- 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. 2/3 cup 2% milk, 1 large egg
- 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. ½ cup granulated sugar, ½ cup all-purpose flour, 3 tablespoons salted butter
- Bake for 25 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
*Double-acting baking powder works best here. If your baking powder has been open more than 6 months, test it before using. Use aluminum free baking powder to prevent a metallic taste.
**Vegetable shortening (like Crisco) keeps the shortcake tender. Butter can be substituted but will produce a slightly denser, richer result.
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
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!
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!!!!
The Amish Cookbook is a good one! Thanks for visiting!
This looks so yummy! Thanks for linking it up at Super Sunday!
Thanks for hosting the party!! Let me know what you think if you try it:)
This looks absolutely amazing! I love the streusel topping on the cake. Can’t wait to make this. Thanks.
Wow, what a great recipe! Love this! Pinning to try soon!
~Jen @ YummyHealthyEasy.com
Sure wish that were my serving. Thanks for sharing this awesome recipe and have a great week.
Miz Helen
Thanks for stopping by! 🙂
Yum! Perfect summer dessert! Thanks for sharing at Sweet & Savory Saturdays #17.
~Amber @ Dessert Now, Dinner Later!
http://dessertnowdinnerlater.blogspot.com
Hello Maddie,
This really looks super delish!
Thank you for sharing your recipe at Pin It Monday Hop Pinterest Party.
Judy
Pursuit Of Functional Home
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
Eat it for breakfast…I like the way you think! I’m a new follower from Let’s Get Social Sunday. Nice to meet you!
Love that it’s Strawberry Season! Hope you can drop this off at Super Sunday! http://whoneedsacape.com/2013/06/super-sunday-party-2/
Saw this at Dessert Now, Dinner Later!
I’m sure it’s delicious… Amish recipes are so wonderfully comforting.