Strawberry Shortcut Cake
Ingredients
- 1 cup miniature marshmallows
- 2 package frozen sliced strawberries in syrup (about 2 cups, completely thawed)
- 1 package strawberry-flavored gelatin (3 oz.)
- 2 1/4 cup Pillsbury Best all-purpose flour
- 1 1/2 cup sugar
- 1/2 cup solid shortening
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 3 eggs
Instructions
Generously grease bottom only of a 13 x 9-inch baking pan; sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed strawberries and syrup with dry gelatin; set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) 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 350° for 45 to 50 minutes, until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream.
For use with Pillsbury Best self-rising flour, omit baking powder and salt.
