Strawberry Shortcut Cake
Strawberry Shortcut Cake is an moderately easy dinner. Made with 1 1/2 to 2 c. miniature marshmallows, 2 c. (two 10 oz. pkg.) frozen sliced strawberries in syrup, completely thawed, 1 box (3 oz.) strawberry flavored gelatin, 2 1/4 c. pillsbury best all-purpose flour and 1 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Generously grease bottom only of 13 x 9-inch baking pan. Sprinkle marshmallows evenly over bottom of pan.
Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside.
(No need to sift flour.
Measure by lightly spooning into cup and leveling off.)
In large mixing bowl, combine remaining ingredients.
Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally.
Pour batter evenly over marshmallows in prepared pan.
Spoon strawberry mixture evenly over batter.
Bake at 350Β° for 45 to 50 minutes, until golden brown and toothpick inserted in center comes out clean.
Serve warm or cool with ice cream or whipped cream.
(Omit baking powder and salt if using Pillsbury's Best self-rising flour.)
π· Perfect Pairings
Complete your meal with these
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