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Strawberry Shortcut Cake Recipe

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

Contributor:  
Contributor:  
Dolores Copenhaver
Added: Wednesday, November 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. miniature marshmallows
2 c. (2-10 ozs. pkgs.) of strawberries, frozen, sliced, in syrup, completely thawed
1 pkg. (3 ozs.) strawberry flavored gelatin
2 1/4 c. flour
1 1/2 c. solid shortening
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
3 eggs

Directions:
Directions:
Preheat your oven to 350. Generously grease the bottom only of an 13 X 9-inch baking dish. Sprinkle marshmallows evenly over the bottom of the dish. Thoroughly combine thawed strawberries and syrup with the dry gelatin and set aside. In a large mixing bowl, combine the rest of the ingredients with an electric mixer, beat for 3 minutes on medium speed. Pour batter evenly over the marshmallows. Spoon strawberry mixture evenly over the batter. Bake for 45-50 minutes until golden brown and toothpick inserted near center comes out clean. Serve warm or cool with ice cream or whipped cream.

Number Of Servings:
Number Of Servings:
16 - 20 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This recipe is from Nana, Mary Lieberenz. Here is a high altitude adjustment to the cake. For anyone living above 5200 feet; decrease baking powder to 2 1/2 tsp. and bake at 375 degrees for 40-45 minutes.

 

 

 

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