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.
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
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.
3 minutes
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.
45–60 minutes
Serve warm or cool with ice cream or whipped cream.