Old-Fashioned Pennsylvania Dutch Strawberry Shortcake
A classic Pennsylvania Dutch strawberry shortcake featuring tender biscuit layers topped with sweetened fresh strawberries and whipped cream, perfect for a summer dessert or special occasion.
Ingredients
Instructions
- In a mixing bowl, stir together flour, sugar, baking powder, and salt.
- Cut in butter until the mixture resembles coarse crumbs.
- Combine beaten egg and light cream or buttermilk.
- Add the egg mixture all at once to the crumb mixture and stir until just moistened.
- Spread the dough in a greased 8 x 1 1/2-inch round baking dish and press slightly to build up the edges.
- Bake at 450°F for 15 minutes or until done.
- Remove from the pan and cool slightly.
- Slice the shortcake to form two layers and carefully lift the top half.
- Place the bottom layer on an attractive serving dish.
- Lightly butter the bottom layer.
- Spoon about half of the prepared berry mixture onto the shortcake.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of salt to the dry ingredients. For a lighter texture, you can substitute half of the all-purpose flour with cake flour. If you don't have light cream or buttermilk, regular milk with a splash of vinegar or lemon juice works well. For a twist, try serving with Maraschino Cherry Salad on the side.
Serving Suggestions
Serve the strawberry shortcake with a generous dollop of whipped cream or whipped topping on top. For added flavor, sprinkle with ground ginger or serve alongside a scoop of vanilla ice cream. This dessert pairs beautifully with Dutch Chocolate Pie for a delightful dessert spread.
Storage & Reheating
Store any leftover strawberry shortcake in the refrigerator, wrapped tightly with plastic wrap or in an airtight container. It’s best consumed within 2-3 days for optimal freshness. To reheat, gently warm the shortcake in the oven at 350°F for about 5-10 minutes to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Pennsylvania Dutch Strawberry Shortcake contains roughly 532 calories, with 11g protein, 97g carbohydrates, and 13g fat. It is an excellent source of iron (43% of the Daily Value), calcium (35% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 582mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture. Sweeten them to taste before adding to the shortcake for best results. Fresh strawberries offer a superior texture and flavor, so use them if possible.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for better structure. The baking powder should also be gluten-free. The taste may vary slightly, but it will still be delicious.
What can I do with leftover shortcake?
Leftover shortcake can be repurposed into a trifle by layering it with additional strawberries and whipped cream. Alternatively, crumble it over yogurt for a quick breakfast or dessert option. It can also be frozen for future use, just remember to wrap it tightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).