Fresh Berry Shortcake

Recipe Ingredients

3/4 cup	177ml	Warm water - (105 to 115F)
1		Active dry yeast
1 cup	198g / 7oz	Plus 1 tablespoon sugar - divided
2 cups	125g / 4.4oz	All-purpose flour
1/2 cup	99g / 3.5oz	Butter or margarine - (1 stick), softened
2		Eggs
1 teaspoon	5ml	Pure vanilla extract
1/2 teaspoon	2.5ml	Salt
6 cups	1422ml	Fresh sliced strawberries or other berries
2 cups	474ml	Sweetened whipped cream

Recipe Instructions

Place warm water in large warm bowl. Sprinkle in yeast and 1 tablespoon sugar; stir until yeast is dissolved.

Add 1 cup flour; stir until smooth. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Using electric mixer, beat butter and remaining sugar until light. Gradually add eggs, vanilla and salt, beating until well blended. Gradually add to yeast mixture with remaining flour, mixing well. Pour into 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.

Bake at 350F for 25 to 30 minutes or until done. Cool 5 minutes in pan; invert onto wire rack to cool.

To serve, cut cake into wedges; top with strawberries and whipped cream.

Source:
"Whitman's Chocolate Cookbook" ISBN 0-517-64157-7

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