Strawberry Shortcut Shortcake

1 cup mini marshmallows
2 (10 oz.)pkgs. frozen strawberries in syrup-completely thawed
1 (3 oz.) pkg strawberry gelatin
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup shortening
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
3 eggs

Generously grease the bottom of a 13 by 9 pan; sprinkle marshmallows evenly over the bottom of the pan. Thoroughly combine thawed strawberries and syrup with dry gelatin; set aside.

In large bowl combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter evenly over marshmallows. Then spoon strawberry mixture evenly over batter.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean when inserted. Serve warm or cool with ice cream.

NOTES: check often right before cooking time is finished. Be careful not to scorch the marshmallows. This cake will totally turn upside down by itself in the pan. The strawberries will be on bottom, the cake part stays in the middle, and the marshmallows rise to the top.

Home

Cake Links