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Amish Shortcake Recipe

Amish Shortcake Recipe

A classic, biscuit-style shortcake that’s lightly sweet, tender, and perfect for juicy fruit and whipped cream. This Amish Shortcake Recipe bakes as a single slab you split and layer, so it’s sturdy enough for macerated berries yet soft enough to melt into the cream. Simple pantry staples, reliable texture, and ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • Shortcake
  • 2 cups 240 g all-purpose flour
  • 1/4 cup 50 g sugar
  • 1 Tbsp baking powder
  • 1/2 tsp fine salt
  • 6 Tbsp 85 g cold unsalted butter, cubed
  • 3/4 –1 cup 180–240 ml cold milk or buttermilk
  • Optional 1 tsp vanilla extract
  • Optional finish 1–2 tsp milk + 1 Tbsp coarse sugar for the top
  • Fruit & Cream
  • 1 lb 450 g strawberries, sliced (or peaches/blueberries/cherries)
  • 2 –4 Tbsp sugar to taste + 1 tsp lemon juice + tiny pinch of salt
  • 1 cup 240 ml cold heavy cream
  • 1 –2 Tbsp sugar + 1 tsp vanilla for the cream

Equipment

  • Mixing bowl, whisk, and spatula
  • Pastry cutter or two forks (for cutting in butter)
  • 8–9 inch (20–23 cm) square pan or 9–10 inch cast-iron skillet
  • Measuring cups/spoons (or a kitchen scale)
  • Knife or serrated knife for splitting
  • Cooling rack

Method
 

  1. Prep the oven & pan. Heat oven to 400°F / 205°C. Lightly grease the pan.
  2. Mix dry. In a bowl, whisk flour, sugar, baking powder, and salt.
  3. Cut in butter. Work in the cold butter with a pastry cutter/forks until the mixture looks sandy with some pea-sized bits.
  4. Add liquid. Stir in 3/4 cup milk (plus vanilla if using) just until a shaggy dough forms. If dry, add milk 1 Tbsp at a time; do not overmix.
  5. Pan & bake. Pat dough into the pan 3/4–1 inch thick. Brush with milk and sprinkle coarse sugar if desired. Bake 20–25 minutes until lightly golden and the center springs back. Cool on a rack 10 minutes.
  6. Fruit & cream. While baking, toss fruit with sugar, lemon, and a pinch of salt; rest 15–30 minutes to draw out juices. Whip cream with sugar and vanilla to soft peaks.
  7. Assemble. Carefully split the warm shortcake horizontally. Layer bottom with half the fruit (and juices) and some cream, cap with the top, then finish with remaining fruit and dollops of cream. Serve immediately.
    Amish Shortcake Recipe

Notes

  • Texture keys: Keep butter and milk cold; mix just to combine; bake hot for good lift.
  • Buttermilk vs. milk: Buttermilk gives a softer, slightly taller crumb; if using it, you may need 1–2 Tbsp less.
  • Gluten-free: Use a 1:1 GF flour blend (with xanthan); add 1 Tbsp extra milk and rest dough 5–8 min before baking.
  • Dairy-free: Use plant butter sticks and non-dairy milk; serve with coconut whipped cream.
  • Fruit guide: For 1 lb fruit, use 2–4 Tbsp sugar (strawberries ~3 Tbsp; peaches 2 Tbsp; blueberries 2–3 Tbsp with lemon zest).
  • Scaling: Double for a 9×13 inch pan; bake 24–30 min. For individual rounds (2.75–3 in), bake 12–15 min.
  • Make-ahead: Bake a day ahead; wrap at room temp. Split/assemble right before serving.
  • Storage: Unfilled shortcake keeps 24 hrs at room temp; assembled leftovers 1–2 days in the fridge. Refresh slices at 300°F/150°C for 5–8 min.
  • Flavor twists: Add lemon zest, a pinch of nutmeg, or swap 1/2 cup flour for fine cornmeal for gentle crunch.
  • Amish Shortcake Recipe