- RECIPES
- EDUCATION
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- FEATURES
Strawberry Shortcake
Makes 1 (9-inch) shortcake
Details
Difficulty
Beginner
Yield
1 (9-inch) shortcake
Prep Time
10 minutes
Rise Time
30 minutes plus 1 hour
Bake Time
25 to 30 minutes
Cool Time
5 minutes
Ingredients
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3/4 cup warm water (100° to 110°F)
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1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
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1 tablespoon sugar
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2 cups all-purpose flour
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1/2 cup butter OR margarine, softened
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1 cup sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon salt
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fresh sliced strawberries
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Whipped cream
Directions
Place warm water in large bowl. Stir in yeast and 1 tablespoon sugar. Add 1 cup flour; stir until smooth. Cover; let rise in warm, draft-free place for 30 minutes.
Using electric mixer, cream butter and 1 cup sugar until light. Add eggs, vanilla and salt; beat 2 minutes at high speed. Stir in yeast mixture and remaining flour. Pour into greased 9-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 25 to 30 minutes or until done. Cool 5 minutes in pan on wire rack; invert onto wire rack to complete cooling.
To serve, cut into wedges; top with strawberries and whipped cream.