Cookbook:Strawberry Shortcut Cake

Strawberry Shortcut Cake
CategoryCake recipes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

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.




  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. Mix 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.