Shirley's Recipes

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Name: Strawberry Shortcut Cake
Key Ingredient: frozen strawberries
Preparation: combine; bake
Cuisine: American
Source: Eileen Chamberlin
Food Group: grain
Meals: snack, party, picnic
Courses: dessert
Temperature: hot, room
Effort: easy
Prep. Time: :15
Elapsed Time: 1:00
Servings: 15

1 cup miniature marshmallows
2 (10 ounce) packages frozen sliced strawberries in syrup, thawed
1 (3 ounce) package strawberry jello
2-1/4 cups all-purpose flour
1-1/2 cups granulated sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 eggs

Generously grease bottom only of a 13 x 9 x 2-inch baking pan; sprinkle marshmallows evenly over bottom of pan; set aside.
Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside.
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 350F. for 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.

Serve warm or cool with ice cream or whipped cream.

Variations:
Raspberries with raspberry jello
Blueberries or blackberries with blackberry jello


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