Strawberry Shortcut Cake
A Uncategorized recipe with miniature marshmallows, 10 oz pkg frozen sliced strawberries in syrup completely thawed 2 c, 3 oz pkg strawberry flavored gelatin. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
7 steps- 1
Generously grease bottom only of 13 x 9-inch cake pan; sprinkle marshmallows evenly over bottom of pan.
miniature marshmallows(1 c) - 2
Thoroughly combine thawed strawberries and syrup with dry gelatin; set aside.
10 oz pkg frozen sliced strawberries in syrup completely thawed 2 c(2)3 oz pkg strawberry flavored gelatin(1) - 3
In large bowl combine remaining ingredients.
- 4
Blend at low speed until moistened; beat 3 minutes at medium speed.
- 5
Pour batter evenly over marshmallows, and spoon strawberry mixture evenly over batter.
miniature marshmallows(1 c)3 oz pkg strawberry flavored gelatin(1) - 6
Bake at 350° for 45 to 50 minutes until golden brown and toothpick comes out clean when inserted in center.
- 7
Serve warm or cool with ice cream.
Rate this recipe
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Strawberry Shortcut Cake
A Uncategorized recipe with miniature marshmallows, 10 oz pkg frozen sliced strawberries in syrup completely thawed 2 c, 3 oz pkg strawberry flavored gelatin. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
7 steps- 1
Generously grease bottom only of 13 x 9-inch cake pan; sprinkle marshmallows evenly over bottom of pan.
miniature marshmallows(1 c) - 2
Thoroughly combine thawed strawberries and syrup with dry gelatin; set aside.
10 oz pkg frozen sliced strawberries in syrup completely thawed 2 c(2)3 oz pkg strawberry flavored gelatin(1) - 3
In large bowl combine remaining ingredients.
- 4
Blend at low speed until moistened; beat 3 minutes at medium speed.
- 5
Pour batter evenly over marshmallows, and spoon strawberry mixture evenly over batter.
miniature marshmallows(1 c)3 oz pkg strawberry flavored gelatin(1) - 6
Bake at 350° for 45 to 50 minutes until golden brown and toothpick comes out clean when inserted in center.
- 7
Serve warm or cool with ice cream.
Rate this recipe
