Amish Strawberry Shortcake Recipe 455 Recipes

AMISH STRAWBERRY SHORTCAKE RECIPE - (4.5/5)

Steps:

• 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!), whip cream, or ice cream. *You can make this recipe in an 8×8 pan. Many times that amount of shortcake is just not enough, so double it and put it in a 9×13 pan. It doesn't have to bake it any longer. If you decide to double the recipe, leave extra time for a few more minutes baking, just in case. Double the topping...because the topping is the best part!*

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
• Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
• While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices.
• To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

STRAWBERRY SHORTCAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

GRANDMA'S STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 450°. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened. , Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack. , Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.