I created this recipe in partnership with the One2One Network on behalf of ACH Food. I am partnering with them as a Become a Better Baker Blog Ambassador.
When it comes to summer time food, our list is long. It wouldn’t be summer without watermelon, homemade popsicles, stopping for a glass of lemonade at the neighborhood lemonade stand, s’mores (of course!) and shortcake. And the list is always growing. Once we cross something off, another thing gets added – like hunting down the ice cream truck to buy $1 ice cream cones! We can help you knock a couple things off your ‘must eat’ summer bucket list like popsicles, s’mores, and shortcake! We can also help your prepare for your 4th of July cookout. Served with fresh berries and cream, this patriotic cake would look great on your picnic table!
This shortcake recipe uses Fleischmann’s® Yeast which makes the cake spongy and light, perfect for topping with fresh berries and a dash of cream or whipped cream.
This might surprise some of you, but baking with yeast used to intimidate me! I think it’s because I’ve thrown out more than my share of cinnamon rolls into the garbage after they didn’t rise. I’ve learned a few tips along the way that have helped me, so maybe they will help you too!
Tip #1 – Water temperature. Many yeast based recipes call for warm water. Do not use the microwave to heat your water, because that will produce water that’s too hot, which can kill your yeast. Instead, turn your faucet on, and once the water feels warm to the touch, you got it!
Tip #2 – Draft-free place. Your dough needs a draft-free place to rise. I’ve heard of people placing their dough on top of a preheated oven, or turning the oven on for a few minutes then turning it off and placing the dough inside the oven. But my secret spot is on top of my washing machine (while its not running) with the dryer running next to it. This way I’m not only getting some baking done, but some laundry too :)
Yield: two 6 inch cakes