Recipe: Fresh Shortcake for Strawberries (Fleischmann's Yeast recipe)

FRESH SHORTCAKE FOR STRAWBERRIES

"A fresh spongy, light cake with a flavor reminiscent of sponge cake, only lighter."



3/4 cup warm water (100 to 110 degrees F)
1 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
FOR SERVING:
Fresh sliced strawberries
Whipped cream

Place 3/4 cup 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 degrees 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.

Makes one (9-inch) shortcake
Source: Fleischmann's Yeast