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- 1/2 cup marshmallows mini; 2 cups strawberries frozen, sliced, thawed; 3 ounces jello strawberry; 1 teaspoon vanilla extract; 2- 1/4 cups flour, all-purpose; 1- 1/2 cup sugar; 3 teaspoons baking powder; 1/2 cup vegetable shortening; 1/2 teaspoon salt; 1 cup milk; 3 large eggs

Servings: persons

1- 1/2 cup marshmallows mini
2 cups strawberries frozen, sliced, thawed
3 ounces jello strawberry
1 teaspoon vanilla extract
2- 1/4 cups flour, all-purpose
1- 1/2 cup sugar
3 teaspoons baking powder
1/2 cup vegetable shortening
1/2 teaspoon salt
1 cup milk
3 large eggs

1
Grease a 9x13 inch pan.
2
Sprinkle marshmallows evenly over bottom of pan.
3
Thoroughly combine thawed strawberries with dry JellO.
4
Set aside.
5
In a large bowl, combine the remaining ingredients.
6
Blend at low speed until moistened.
7
Then beat 3 minutes at medium speed, scraping sides often.
8
Pour batter evenly over marshmallows in pan.
9
Spoon strawberry mixture evenly over batter.
10
Bake at 350F (180C) for 45 to 50 minutes.
11
Serve warm or cool.

462

kcal

Calories

Fat

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- 1/2 cup marshmallows mini, 2 cups strawberries frozen, sliced, thawed, 3 ounces jello strawberry, 1 teaspoon vanilla extract, 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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