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Strawberry Shortcut Cake Recipe

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This recipe for Strawberry Shortcut Cake, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, July 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup miniature marshmallows
2 cups (two 10-oz. pkgs.) frozen, sliced strawberries in syrup, completely thawed
1 package (3 oz.) strawberry flavored gelatin
2 1/4 cups All Purpose Flour*
1 1/2 cups sugar
1/2 cup solid shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 eggs

Directions:
Directions:
Generously grease bottom only of a 13 x 9-inch baking pan; sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In large mixer bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over batter. Bake at 350 for 45 to 50 minutes until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream.

 

 

 

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