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Strawberry Shortcut Cake

@arecipe.bsky.social

This strawberry shortcut cake is one of those recipes from the 1970s with lots of already-processed ingredients. It's very moist because the syrupy strawberry mixture starts on top and soaks through as the cake bakes.

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

Instructions

  1. 1
    Generously grease the bottom of a 13x9-inch cake pan.
  2. 2
    Sprinkle marshmallows evenly over bottom of pan.
  3. 3
    Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside.
  4. 4
    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.
  5. 5
    Pour batter over marshmallows, and spread out. Spoon strawberry mixture evenly over batter.
  6. 6
    Bake at 350°F for 45–60 minutes or until golden brown and a toothpick inserted in center comes out clean.
  7. 7
    Serve warm or cool with ice cream or whipped cream.
Category
Desserts
Method
Baking

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Strawberry_Shortcut_Cake