Strawberry Short-Cut Cake Recipe

Name: Strawberry Short-Cut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. miniature marshmallows; 2 c. frozen strawberries, thawed; 1 pkg. strawberry jello; 2 1/2 c. flour; 1 1/2 c. sugar; 1/2 c. margarine; 3 tsp. baking powder; 1/2 tsp. salt; 1 c. milk; 1 tsp. vanilla; 3 eggs

Servings: persons

1 c. miniature marshmallows
2 c. frozen strawberries, thawed
1 pkg. strawberry jello
2 1/2 c. flour
1 1/2 c. sugar
1/2 c. margarine
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
3 eggs

1
Grease the bottom of a 9 x 13-inch pan and sprinkle marshmallows evenly on bottom of pan; set aside.
2
In a small mixing bowl, thoroughly combine thawed strawberries with juice and strawberry dry jello mix; set aside.
3
In a large mixing bowl, combine remaining ingredients and beat well with an electric mixer (about 3 minutes).
4
Pour batter evenly over marshmallows in prepared pan.
5
Spoon strawberry mixture evenly over batter.
6
Bake in a preheated 350u00b0 oven for 45 to 50 minutes or until golden brown and toothpick comes out clean when inserted in center of cake.
7
Serve warm or cool with ice cream or Cool Whip.

1100

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. miniature marshmallows, 2 c. frozen strawberries, thawed, 1 pkg. strawberry jello, 2 1/2 c. flour, and more.

Yes, Strawberry Short-Cut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Short-Cut Cake

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