Strawberry Shortcut Cake

Strawberry Shortcut Cake

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"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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servings 186 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


  1. 19 Ratings

Most helpful positive review

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 r...

Most helpful critical review

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. ...

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Most positive
Least positive

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 r...

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 al...

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.

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 use...

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

I came upon this recipe and I made it for a family gathering. It was sooo good everyone wanted the recipe. It was great and my boys and I dont care for strawberries but with this cake it was Gre...

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

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...

My frozen strawberries were whole so I gave them a quick rinse (to knock the ice crystals off) & sliced them in the food processor. Then I sprinkled them w/ a little sugar & let them sit in the...

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