Cookbook:Strawberry Shortcut Cake

Cookbook | Ingredients | Recipes

This strawberry shortcut cake is one of those recipes from the 70s 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 (known as jelly outside of North America)
• 2 ¼ cups flour
• 1 ½ cups sugar
• 3 tsp baking powder
• ½ tsp salt
• ½ cup shortening
• 1 cup milk
• 3 eggs
• 1 tsp vanilla

Procedure

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