STRAWBERRY SHORTCUT CAKE

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Strawberry Shortcut Cake image

At a flea market in Albany, Ga., I bought a collection of recipes a person that owned a restaurant had put together. Many of the recipes that were included were Pillsbury, Redbook, Better Homes and a few handwritten ones. Many of the clippings were from the 60's and 70's. This particular recipe is a Pillsbury recipe, though I could not find it listed on their web site. The recipe calls for using Pillsbury's All-Purpose Flour or Pillsbury's Self-Rising Flour. It also calls for using solid shortening, though I used margarine. It reminds me very much of a cake like cobbler. I hope you like it.

Provided by Toni in Colorado

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup miniature marshmallow
2 cups strawberries (two 10 oz. pkgs. frozen, sliced berries in syrup)
3 ounces strawberry gelatin (one 3 oz. pkg.)
2 1/4 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup milk
1 teaspoon vanilla
3 eggs

Steps:

  • NOTE: If you use self-rising flour, omit the baking powder and salt. (I use self-rising flour all the time now so I don't have to add the other ingredients in all-purpose flour except when I make bread.) For high altitude adjustment, decrease baking powder to 2 1/2 teaspoons.
  • Preheat oven to 350 degrees. Completely thaw strawberries. Generously grease bottom only of a 13 x 9 inch baking pan. (I used cooking spray.) Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed berries with dry gelatin. Set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In a large mixing bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides and bottom of bowl occasionally. (It's very important to beat for the 3 minutes.) Pour batter evenly over marshmallows. (I used a large spoon instead of pouring.) Spoon strawberry mixture evenly over batter. During baking, the strawberry mixture sinks to the bottom and the cake is on top. Bake at 350 degrees for 45-50 minutes until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream.

Nutrition Facts : Calories 330.6, Fat 9.9, SaturatedFat 2.2, Cholesterol 55.7, Sodium 340.9, Carbohydrate 56, Fiber 1.1, Sugar 34.8, Protein 5.5

Jennifer Ambruce
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I give this recipe 5 stars. It's a great way to use up fresh strawberries and it's so delicious.


Heer Chandu
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This cake is a must-try. It's easy to make, delicious, and perfect for any occasion.


Prakash kc59
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I highly recommend this recipe. It's a great way to enjoy fresh strawberries.


Bergur Logi Ólafsson
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This cake is perfect for any occasion. It's delicious, easy to make, and everyone loves it.


Santu Rana
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I'm so glad I found this recipe. It's a great way to use up fresh strawberries and it's so delicious.


Ema Subu
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This cake is so easy to make. I love that it doesn't require any special skills or equipment.


Esivweneta OgheneTejiri
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I made this cake for my husband's birthday and he loved it. He said it was the best strawberry cake he had ever had.


Jonah Korir
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This recipe is a keeper! I will definitely be making this cake again.


Fahim Alvi
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My family loved this cake. The strawberries were fresh and juicy, and the cake was moist and fluffy.


Rick Gamez
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This cake is perfect for summer. It's light and refreshing, and the strawberries add a delicious sweetness.


Md Ajbear
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I'm not a baker, but this cake was easy to make and turned out great.


Fazal Asif
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I made this cake for a party and it was a hit! Everyone loved it.


Aniston Striblin
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This strawberry shortcut cake is a great way to use up fresh strawberries. It's easy to make and doesn't require any special skills or equipment.


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