This strawberry shortcut cake is one of those recipes from the 1970s with lots of already-processed ingredients. It’s very moist because the syrupy strawberry mixture starts on top and soaks through as the cake bakes.
Ingredients
- 1 cup mini marshmallows
- 2 cups (20 oz) frozen, sliced strawberries in syrup, completely thawed
- 1 pkg (3 oz) strawberry jello powder (known as jelly outside of North America)
- 2¼ cups flour
- 1½ cups white granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ½ cup shortening
- 1 cup milk
- 3 eggs
- 1 tsp vanilla
Procedure
- Generously grease the bottom of a 13×9-inch cake pan.
- Sprinkle marshmallows evenly over bottom of pan.
- Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside.
- In a large mixing bowl, combine remaining ingredients. Mix at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally.
- Pour batter over marshmallows, and spread out. Spoon strawberry mixture evenly over batter.
- Bake at 350°F for 45–60 minutes or until golden brown and a toothpick inserted in center comes out clean.
- Serve warm or cool with ice cream or whipped cream.