Strawberry Shortcut Cake Recipe

Name: Strawberry Shortcut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. mini marshmallows; 1 (3 oz.) pkg. strawberry Jell-O; 1/2 c. shortening; 1 c. milk; 3 eggs; 2 (10 oz.) pkg. frozen strawberries, thawed; 1 1/2 c. sugar; 2 1/4 c. flour; 1 tsp. baking powder; 1/2 tsp. salt; 1 tsp. vanilla

Servings: persons

1 c. mini marshmallows
1 (3 oz.) pkg. strawberry Jell-O
1/2 c. shortening
1 c. milk
3 eggs
2 (10 oz.) pkg. frozen strawberries, thawed
1 1/2 c. sugar
2 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

1
Generously grease only bottom of pan.
2
Sprinkle marshmallows evenly over bottom.
3
Thoroughly combine thawed strawberries and syrup with Jell-O; set aside.
4
In large mixer bowl, combine remaining ingredients.
5
Blend at low speed until moist; beat on medium 3 minutes.
6
Pour batter evenly over marshmallows in pan. Spoon strawberry mixture over batter.
7
Bake at 350u00b0 for 45 to 50 minutes until golden brown.
8
Seve warm or cool with ice cream or whipped cream.

1012

kcal

Calories

Fat

203

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. mini marshmallows, 1 (3 oz.) pkg. strawberry Jell-O, 1/2 c. shortening, 1 c. milk, 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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