Strawberry Shortcake

Strawberry Shortcake

Print Recipe

Yield

1 (9-inch) shortcake 1 (9-inch) shortcake

Difficulty

Easy Easy

Prep Time

0:10 0:10

Bake Time

25 to 30 minutes 25 to 30 minutes

Cool Time

5 minutes 5 minutes

Rise Time

30 minutes plus 1 hour 30 minutes plus 1 hour

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Ingredients

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

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 350^°F 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.

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