Strawberry Shortcut Cake Recipe

Name: Strawberry Shortcut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. miniature marshmallows; 2 1/4 c. flour; 1 1/2 c. sugar; 1/2 c. shortening; 1 Tbsp. baking powder; 3 eggs; 1 c. milk; 1 tsp. vanilla; 1/2 tsp. salt; 2 c. frozen strawberries with syrup, thawed; 1 (3 oz.) pkg. strawberry jello

Servings: persons

2 c. miniature marshmallows
2 1/4 c. flour
1 1/2 c. sugar
1/2 c. shortening
1 Tbsp. baking powder
3 eggs
1 c. milk
1 tsp. vanilla
1/2 tsp. salt
2 c. frozen strawberries with syrup, thawed
1 (3 oz.) pkg. strawberry jello

1
Preheat oven to 350u00b0 and grease bottom only of a 9 x 13-inch cake pan.
2
Sprinkle marshmallows in cake pan.
3
In a mixing bowl, combine flour, sugar, shortening, baking powder, eggs, milk, vanilla and salt.
4
Beat at medium for 3 minutes.
5
Pour over marshmallows.
6
Mix strawberries and gelatin in a bowl; spread evenly over batter.
7
Bake 45 to 50 minutes.
8
Top with whipped cream.

1037

kcal

Calories

Fat

210

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: 2 c. miniature marshmallows, 2 1/4 c. flour, 1 1/2 c. sugar, 1/2 c. shortening, and more.

Yes, Strawberry Shortcut 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 Shortcut Cake

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