Strawberry Shortcake Cake
A delightful layered strawberry shortcake cake featuring fresh strawberries, marshmallows, and tender cake layers, perfect for summer gatherings or special occasions with sweet, fruity flavors.
Ingredients
Instructions
- Preheat the oven and grease the bottom of a 13 x 9-inch pan.
- Sprinkle miniature marshmallows evenly in the prepared pan.
- Combine thawed sliced strawberries in syrup with dry strawberry Jell-O and set aside.
- In a mixing bowl, beat eggs and sugar until well combined.
- Stir in solid shortening and vanilla until creamy.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture alternating with milk, beginning and ending with dry ingredients, mixing until just combined.
- Pour batter over marshmallows in the pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly.
- Spread the strawberry mixture over the cooled cake and refrigerate before serving.
Tips & Substitutions
For a lighter version, consider using low-fat milk and reducing the sugar slightly. If you don't have strawberry Jell-O, raspberry or cherry Jell-O can work as an alternative. Make sure to gently fold the dry ingredients into the wet mixture to avoid overmixing, which can lead to a dense cake. This cake can also be served with whipped cream for added richness.
Serving Suggestions
Serve the Strawberry Shortcake Cake chilled for the best flavor. It's delightful on its own, but you can also pair it with a scoop of vanilla ice cream or fresh whipped cream for extra indulgence. This dessert is perfect for summer gatherings and pairs beautifully with Blue Ribbon Sweet Potato Pie for a festive spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the cake moist, place a piece of wax paper or plastic wrap directly on the surface before sealing. If you want to reheat, do so in the microwave for about 10-15 seconds, just until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Shortcake Cake contains roughly 387 calories, with 5g protein, 80g carbohydrates, and 3g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 507mg per serving (22% 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 ones. Just make sure to slice them and toss them with a bit of sugar to release their juices, similar to the syrup in the frozen strawberries. This will help achieve the right consistency for the topping.
How can I make this cake gluten-free?
To make this Strawberry Shortcake Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Additionally, check that the baking powder is gluten-free, as some brands may contain gluten.
How long does this cake last?
The cake can last in the refrigerator for up to 3 days. However, for the best taste and texture, it's recommended to consume it within 1-2 days. The longer it sits, the more the marshmallows may lose their texture.
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).