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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Amish Strawberry Shortcakes

    Published: Jun 16, 2014 · Updated: Jun 17, 2014 by Kevin Williams | 1 Comment

    I enjoyed some homemade strawberry shortcake for my Father's Day dessert.  My mother-in-law made it and it resembled an Amish recipe that I have from a woman in Vinton County, Ohio.  The recipe is remarkably similar in that it makes little individualized shortcakes which can be baked, split, filled with fruit and then topped with whipped cream.  YUUUM...very refreshing summer dessert.  The Amish recipe called for rolling the strawberries in sugar, but I don't really think that's necessary. If you do, go for it!:)  But I think the fresh fruit is great just on its own topping with the homemade whipped cream. I stuffed my shortcake with peaches and strawberries.

    scake

    Amish Strawberry Shortcakes
     
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    Ingredients
    • 1-½ cups sliced fresh strawberries
    • peaches
    • blueberries, whatever fruit you wish
    • BISCUITS:
    • 1 cup all-purpose flour
    • 7 teaspoons sugar, divided
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon cream of tartar
    • ⅛ teaspoon baking soda
    • ¼ cup shortening
    • ⅓ cup buttermilk
    • ¼ teaspoon vanilla extract
    • ½ cup heavy whipping cream
    Instructions
    1. For shortcake biscuits, in a large bowl, combine the flour, 4-½ teaspoons sugar, baking powder, salt, cream of tarter and baking soda.
    2. Cut in shortening until mixture resembles coarse crumbs.
    3. Stir in buttermilk and vanilla until moistened.
    4. Turn dough onto a lightly floured surface; knead 8-10 times.
    5. Shape into two 4-in. circles.
    6. Place on an ungreased baking sheet.
    7. Bake at 450° for 12-14 minutes or until golden brown.
    8. To assemble, split shortcakes in half.
    9. Place cake bottoms on dessert plates.
    10. Top each with half strawberries, peaches, or whatever fruit you wish.. Replace shortcake tops.
    11. WHIPPED CREAM: In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes. Yield: 2 servings.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Comments

    1. William

      June 16, 2014 at 3:19 pm

      Very nice

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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