Strawberry Shortcake

No Knead
Makes 1 (9-inch) shortcake





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


  • 3/4 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1 tablespoon sugar
  • 2 cups all-purpose flour
  • 1/2 cup butter OR margarine, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • fresh sliced strawberries
  • Whipped cream


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.