Strawberry Shortcut Cake
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.
Source and licence
"Strawberry Shortcut Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Strawberry_Shortcut_Cake, revision 4522836), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Strawberry_Shortcut_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522836
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Generously grease the bottom of a 13x9-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.