Strawberry Shortcut Cake
Strawberry shortcut cake is a 1970s pantry-style dessert that builds its own moisture as it bakes. Strawberries in syrup are mixed with dry jello and spooned over the batter, so the sweet liquid slowly soaks down through the crumb. Marshmallows on the bottom of the pan melt and add a soft layer underneath. It uses frozen fruit, needs only one mixing bowl for the batter, and suits a casual potluck.
Instructions
Grease the bottom of a 13x9-inch cake pan generously. Scatter the mini marshmallows evenly over the bottom of the pan.
Stir the completely thawed strawberries and their syrup together with the dry jello powder until well combined. Set the bowl aside.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, shortening, milk, eggs and vanilla. Mix at low speed until the dry ingredients are moistened, then beat for 3 minutes at medium speed, scraping down the sides of the bowl now and then.
Pour the batter over the marshmallows and spread it out to the edges. Spoon the strawberry mixture evenly over the top of the batter.
Bake at 350°F for 45 to 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Serve warm or cool, with ice cream or whipped cream.
Make it personal.
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