Amish Shortcake with Fresh Strawberries and Cream
8 servings
60 minutes
Amish shortcake with fresh strawberries and cream is the embodiment of rustic comfort and summer freshness. This dessert originates from Amish culinary traditions, where simplicity and natural ingredients are valued. The soft, airy sponge cake soaked in sweet strawberry juice forms the base of flavor harmony. The creamy topping with delicate whipped cream adds lightness to the dessert, while fresh strawberries contribute juiciness and brightness. Each slice of this cake envelops you in the warmth of homemade baking and the sweet aroma of summer. It is usually served with an extra portion of strawberries and cream, allowing everyone to enjoy the balance of flavors to their liking. An ideal choice for a cozy family tea time or festive evening.
1
Chop the butter (5 tablespoons) with a knife or blender for the flour and mix with 2 cups of flour. Add salt, sugar (1/4 cup), baking powder, and rub together. Then add milk and beaten eggs, mixing just to combine the ingredients without whisking. Pour into a greased baking dish about 20x20 cm with high sides.
- Butter: 8 tablespoons
- Wheat flour: 2.5 glasss
- Salt: 0.5 teaspoon
- Sugar: 1.3 glass
- Baking powder: 3 teaspoons
- Milk: 150 ml
- Chicken egg: 2 pieces
2
Mix 1/2 cup of flour, 3 tablespoons of butter, and 1/2 cup of sugar for the topping to make crumbs. Sprinkle it over the dough.
- Wheat flour: 2.5 glasss
- Butter: 8 tablespoons
- Sugar: 1.3 glass
3
Send to a preheated oven at 200°C for 35-45 minutes. Check readiness with a toothpick.
4
While preparing the cake, we prepare the strawberries. Slice clean strawberries, mix with 1/2 cup of sugar, and leave in the fridge to let the strawberries release juice. Alternatively, blend part of the strawberries with sugar for more juice, and slice the other part for decoration.
- Strawberry: 1 kg
- Sugar: 1.3 glass
5
Whip the chilled cream at medium speed for about 3 minutes until peaks form, then gradually add powdered sugar to taste and whip for another couple of minutes.
- Heavy cream 35% fat: 0.5 l
- Icing sugar: 0.3 glass
6
We let the finished cake cool down. We pour strawberry juice over the cake, it should soak in. We decorate with fresh sliced strawberries and whipped cream. I always leave strawberries and cream so everyone can add more of what they like when serving.
- Strawberry: 1 kg
- Heavy cream 35% fat: 0.5 l
