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Strawberry Shortcut Cake Recipe

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This recipe for Strawberry Shortcut Cake, by , is from Leo Favorite Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
My mom (your grandma Lindstrom)

Category:
Category:

Ingredients:  
Ingredients:  
1 cup miniature marshmallows
1 3 ounce package of strawberry jello
2 cups (2 10 ounce packages) of frozen strawberries thawed
1 package of strawberry cake mix
3 eggs
1/3 cup canola oil
3/4 cup water

Directions:
Directions:
Preheat the oven to 350 degrees.
Use a 13 X 9 glass baking dish. Spray with non stick spray. Sprinkle marshmallows on the bottom of the baking dish. In a seperate bowl, In Kitchenaid mixer with paddle attachment, mix the cake mix, eggs, oil and water until moist. Beat on high for 2 minutes. Pour cake mix over the strawberries (do not stir in the baking dish just layer). Combine the strawberry and jello and and pour over the cake mix (do not drain the liquid from the strawberry box). Bake at 350 degrees for 40-50 minutes. Cool completely at room temperature. Cut in squares and serve upside down on the plate. Top with whipped cream.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This cake was my motherís go-to for family gatherings that she was asked to bring a dessert. She was known as the family member that would always bring something with jello in it. This cake is good for the Fourth of July. When the cake cooks the marshmallows float to the top and jello sinks to the bottom - its kinda cool to watch.

 

 

 

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