Strawberry Shortcut Cake

Name: Strawberry Shortcut Cake
Ingredients: 1 cup mini marshmallows; 2 cups (20 oz) frozen, sliced strawberries in syrup, completely thawed; 1 pkg (3 oz) strawberry jello powder (known as jelly outside of North America); 2¼ cups flour; 1½ cups white granulated sugar; 3 tsp baking powder; ½ tsp salt; ½ cup shortening; 1 cup milk; 3 eggs; 1 tsp vanilla

This strawberry shortcut cake is one of those recipes from the 1970s with lots of already-processed ingredients.

Desserts

Ingredients

1 cup mini marshmallows
2 cups (20 oz) frozen, sliced strawberries in syrup, completely thawed
1 pkg (3 oz) strawberry jello powder (known as jelly outside of North America)
2¼ cups flour
1½ cups white granulated sugar
3 tsp baking powder
½ tsp salt
½ cup shortening
1 cup milk
3 eggs
1 tsp vanilla

Steps

Generously grease the bottom of a 13x9-inch cake pan.
Sprinkle marshmallows evenly over bottom of pan.
Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside.
In a large mixing bowl, combine remaining ingredients. Mix at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally.
Pour batter over marshmallows, and spread out. Spoon strawberry mixture evenly over batter.
Bake at 350°F for 45–60 minutes or until golden brown and a toothpick inserted in center comes out clean.
Serve warm or cool with ice cream or whipped cream.

More recipes with marshmallows, strawberries, flour, baking powder, shortening, milk, eggs or vanilla

Adapted from “Strawberry Shortcut Cake” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.