Strawberry Shortcut Cake

For Megan's Birthday this year, I made this delicious cake. When looking through Mom's recipe box for a cake recipe, I was looking for a recipe that Meg would like. She does not like chocolate cake but does like strawberries. This cake was just right. The strawberry flavor added a nice sweetness to the golden cake. I frosted this cake with whipped cream before decorating it for her Birthday. But the cake would be just fine without any frosting. While baking, the marshmallows rise to the top and create a nice top layer.

The recipe calls for using frozen sliced strawberries in syrup. I had frozen sliced strawberries, but I did not have any frozen in syrup. So I made my own strawberry syrup by adding about a cup of strawberries to a little bit of water and a third of a cup of sugar to a saucepan, simmered for about 15 minutes until the strawberries begin to break down. Because the syrup is to be mixed with the two cups of strawberries, I did not strain the syrup, but added it to the strawberry slices with some lumps. 

Strawberry Shortcut Cake 

• 1 cup mini marshmallows
• 2 cups frozen sliced strawberries in syrup
• 1 package (3 oz.) strawberry jello
• 2 1/4 cup flour
• 1 1/2 cup sugar
• 1/2 cup butter
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk
• 1 tsp. vanilla
• 3 eggs

Generously grease bottom of 13x9 inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries with syrup and dry gelatin; set aside. In a large bowl, combine remaining ingredients. Blend at low speed until moistened; beat three minutes on medium speed, scraping sides of the bowl occasionally. Pour batter evenly over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350 for 45 to 60 minutes or until toothpick comes out clean. Allow to cool. Enjoy!