Strawberry Shortcut Cake Recipe - Allrecipes.com
Strawberry Shortcut Cake Recipe

Strawberry Shortcut Cake

Recipe by  

"I used to make this all the time when my kids were little. It's made with marshmallows and frozen strawberries."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x13 inch baking pan. Sprinkle the marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and their syrup with dry gelatin; set aside.
  2. In large mixing bowl, mix flour, sugar, baking powder and salt. Make a well in the center and add shortening, milk, vanilla and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter.
  3. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes until golden brown and toothpick inserted in center of cake comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2005

This is one of my most favorite recipes, but I do change it a little to make it quicker and simpler. The only thing I keep the same is the marshmallows, strawberries, and Jello. Skip all the rest of the ingredients and use a box of Duncan Hines yellow cake mix and prepare it like it says on the box for a 9x13 cake. Pour the prepared batter over the marshmallows, then the strawberry mixture on top of the batter and bake like it says on the box. Test it with a toothpick taking care to avoid the marshmallows that rose to the top. Leave it in the pan and cut serving pieces from there.

 
Most Helpful Critical Review
Sep 12, 2005

Personally, I didn't like this cake, and my daughter didn't either. I made it for my boss birthday, hope I don't get fired. I'll find out if she liked it, but she'll probably lie and say yes. I added everything just like the recipe says and it didn't work. That or I'm just not a strawberry fan.

 

19 Ratings

Feb 09, 2008

We all love this recipe. Most of the time I make it exactly as written, but the last time I decided to shortcut the shortcut cake and I used a box yellow cake mix. Blah! Didn't like it at all that way. So in my opinion it's WAY better to make it as written. YUM! Thanks.

 
Sep 08, 2003

This was a good cake. Very tasty and moist. I had to cook it a little longer. Top with cool whip. I also used fresh strawberries, just added a little sugar.

 
Apr 17, 2009

I made some changes to this recipe. I used fresh berries, not frozen. My other changes were in the interests of making it healthier. I used white whole wheat flour, not all purpose. I used only one egg and 1/3 cup egg whites instead of three. I used fat free vanilla yogurt instead of shortening. Of course the milk was fat free and my the jello was the sugar free stuff. Barring tonight, I had not had this dessert in over 25 years, but even making it a healthier lighter version, I still see why it was my favorite. Thank you so much for posting this recipe.

 
Nov 22, 2010

I lost my copy of this recipe so was so happy to find it here. Thank you so much. If you haven't tried this recipes, it is wonderful. Especially enjoy in when fresh strawberries aren't available

 
Jun 15, 2009

This is one of my favorite recipes. I still have the original recipe torn from a PILLSBURY flour bag about 50 years ago.

 
Mar 25, 2008

I had lots of strawberries left over and tried this using the cake mix hint from the previous review (Thanks!!!). My only difference was that I did not have frozen strawberry so I mixed one box of jello with 1/2 c boiling water and 1/2 c cold water-then added that to sliced strawberries. Prepared and baked as directed then topped with cool whip. I cannot tell you how much a hit this was!! Adults and kids alike all enjoyed this--tasted better than any strawberry shortcake!!

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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