Strawberry Shortcut Cake

18 Reviews

“I used to make this all the time when my kids were little. It's made with marshmallows and frozen strawberries.” - by Maureen

Adjust Servings

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Metric US

Original recipe yields 1 - 9x13 inch pan

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x13 inch baking pan. Sprinkle the marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and their syrup with dry gelatin; set aside.
In large mixing bowl, mix flour, sugar, baking powder and salt. Make a well in the center and add shortening, milk, vanilla and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes until golden brown and toothpick inserted in center of cake comes out clean.

Nutrition

Amount Per Serving (24 total)

Calories
186 cal
9%

Fat
5.2 g
8%

Carbs
33 g
11%

Based on a 2,000 calorie diet

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Reviews (18)

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Jane

Aug. 18, 2005

"This is one of my most favorite recipes, but I do change it a little to make it quicker and simpler. The only thing I keep the same is the marshmallows, strawberries, and Jello. Skip all the rest of..." See more the ingredients and use a box of Duncan Hines yellow cake mix and prepare it like it says on the box for a 9x13 cake. Pour the prepared batter over the marshmallows, then the strawberry mixture on top of the batter and bake like it says on the box. Test it with a toothpick taking care to avoid the marshmallows that rose to the top. Leave it in the pan and cut serving pieces from there."

KRYSWADE

Feb. 9, 2008

"We all love this recipe. Most of the time I make it exactly as written, but the last time I decided to shortcut the shortcut cake and I used a box yellow cake mix. Blah! Didn't like it at all that..." See more way. So in my opinion it's WAY better to make it as written. YUM! Thanks."

GARDENMOMBETH

Sep. 8, 2003

"This was a good cake. Very tasty and moist. I had to cook it a little longer. Top with cool whip. I also used fresh strawberries, just added a little sugar...." See more"

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