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Strawberry Shortcut Cake Recipe

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This recipe for Strawberry Shortcut Cake is from The Wamsher/DeWitt Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups miniature marshmallows
2-10 oz pkgs frozen strawberries, thawed
1-3 oz pkg strawberry jello
1 box Pillsbury Plus Strawberry Cake Mix (can substitute with white or yellow cake mix)
3 eggs--1/3 cup oil---1 cup water
Directions:
Directions:
Pre-heat oven to 350. Generously grease 13x9 pan. Sprinkle marshmallows over bottom of pan. In bowl, combine thawed strawberries and jello and set aside. In large bowl. blend cake mix, eggs, oil, and water until moistened. Beat 2 mins at highest speed. Pour batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake for 35-45 mins. or until toothpick inserted in center comes out clean (while baking, the strawberries go to the bopttom and the marshmallows rise to the top.) Cool completely. Can be served inverted. When serving top with whipped cream if desired.
Personal Notes:
Personal Notes:
Nana gave me this recipe in 1981.

 

 

 

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