International / basics / Cakes & baking
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.
Ingredients
- miniature marshmallows1 cup
- strawberries, frozen; sliced; in syrup; completely thawed2 cup
- strawberry jelly powder, jello powder; known as jelly outside North America1 pkg
- flour2 1/4 cup
- caster sugar, white1 1/2 cup
- baking powder3 tsp
- salt1/2 tsp
- shortening1/2 cup
- milk1 cup
- egg3
- vanilla1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
Region evidence: no stated origin (basic dish)
