Martha Baker'S Strawberry Shortcut Cake
A quick and fruity strawberry cake featuring a crunchy marshmallow base and a luscious strawberry jello topping, perfect for casual gatherings and dessert lovers alike.
Ingredients
Instructions
- Grease the bottom of a 13 x 9-inch baking pan.
- Sprinkle evenly 1 cup of miniature marshmallows over the bottom of the pan.
- Combine the thawed strawberries in syrup with the strawberry jello and set aside.
Tips & Substitutions
For a lighter cake, consider using a mixture of half flour and half almond flour. If you don't have Crisco, unsalted butter can be used as a substitute. Ensure the strawberries are fully thawed before combining with the jello to achieve the best flavor balance. You can also add a pinch of lemon zest for a fresh twist.
Serving Suggestions
Serve the Strawberry Shortcut Cake chilled or at room temperature. It pairs beautifully with whipped cream or vanilla ice cream for a delightful dessert. This cake is perfect for summer gatherings and can be complemented with a light salad or fresh fruit platter to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices for about 15-20 seconds or until warmed through. Alternatively, you can place the entire cake in a preheated oven at 350°F for about 10-15 minutes to refresh its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Martha Baker'S Strawberry Shortcut Cake contains roughly 775 calories, with 12g protein, 148g carbohydrates, and 10g fat. It is an excellent source of vitamin C (169% of the Daily Value), iron (82% of the Daily Value), and calcium (60% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 2760mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be used instead of frozen. Just ensure they are hulled and sliced. You may need to adjust the sweetness slightly since fresh strawberries might not be as sweet as frozen ones in syrup.
How can I make this cake more visually appealing?
To enhance the visual appeal, consider topping the cake with fresh strawberries or a drizzle of chocolate ganache. Adding a dusting of powdered sugar before serving can also create a lovely presentation.
Is this recipe suitable for a gluten-free diet?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, especially the baking powder and jello, are certified gluten-free to avoid any cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).