Peanut Butter Layered Strawberry Shortcake

Peanut Butter Layered Strawberry Shortcake

Prep time: 30 min | Cook time: 30 min | Total time: 2 hour 30 min including rise time

Ingredients

  • 3/4 cup warm water (100 to 110 degrees F)
  • 1 envelope Fleischmann’s® Active Dry Yeast
  • 1 cup plus 1 tablespoon sugar, divided use
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon kosher salt
  • 6 cups fresh sliced strawberries
  • 2 cups sweetened whipped cream
  • 1/2 cup chocolate curls or grated chocolate for garnish

Directions

  1. 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.
  2. Using stand or 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.
  3. Bake at 350oF 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.
  4. Makes 2 8-inch shortcakes.

Source : https://picky-palate.com/peanut-butter-layered-strawberry-shortcake/

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