Cookbook:Strawberry Shortcut Cake

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Cookbook | Ingredients | Recipes

This is one of those recipes from the 70s with lots of already-processed ingredients. I love it. It's very moist because the syrupy strawberry mixture starts on top and soaks through as the cake bakes.

Ingredients[edit | edit source]

  • 1 c mini marshmallows
  • 2 c (2 10 oz. packages) frozen, sliced strawberries, completely thawed in syrup
  • 1 pkg (3 oz) strawberry jello (gelatin) (known as jelly outside of North America)
  • 2 1/4 c flour
  • 1 1/2 c sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c shortening
  • 1 c milk
  • 3 eggs
  • 1 tsp vanilla

Procedure[edit | edit source]

  1. Generously grease bottom of pan (13" x 9").
  2. Sprinkle marshmallows evenly over bottom of pan.
  3. Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside.
  4. In a large mixing bowl, combine remaining ingredients.
  5. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally.
  6. Pour batter over marshmallows - spread out. Spoon strawberry mixture evenly over batter.
  7. Bake 350 deg 45-60 minutes or until golden brown and a toothpick inserted in center comes out clean.
  8. Serve warm or cool with ice cream or whipped cream.