Strawberry Shortcut Cake
Strawberry Shortcut Cake offers a delightful combination of fluffy cake, sweet strawberries, and gooey marshmallows. This easy-to-make dessert features vibrant strawberry flavor and a tender crumb, perfect for family gatherings or special occasions where a quick, delicious treat is needed.
Ingredients
Instructions
- Generously grease the bottom of a 13 x 9-inch pan.
- Spread miniature marshmallows evenly over the bottom of the pan.
- Blend thawed strawberries with syrup and dry strawberry gelatin; set aside.
- In a large bowl, combine shortening, baking powder, salt, flour, vanilla, eggs, and milk.
- Blend at low speed until moistened, then beat for 3 minutes at medium speed.
- Pour the batter evenly over the marshmallows in the pan.
- Spoon the strawberry mixture evenly over the batter.
- Bake at 350°F (175°C) for 45 to 50 minutes until golden brown and a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening in place of all shortening. If fresh strawberries are available, you can use them instead of frozen, just make sure to adjust the sugar accordingly. Adding a dash of lemon juice to the strawberry mixture adds a nice zing. This cake can be made ahead and served chilled for a refreshing dessert.
Serving Suggestions
Serve the Strawberry Shortcut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert. Fresh mint leaves can add a lovely garnish. This cake pairs beautifully with a Fresh Fruit Parfait for a delightful brunch or picnic spread.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. This cake can also be enjoyed cold, making it a versatile treat for any occasion.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Shortcut Cake contains roughly 476 calories, with 8g protein, 100g carbohydrates, and 4g fat. It is an excellent source of iron (50% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 965mg per serving (42% 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 a different type of fruit for this cake?
Yes, you can substitute the strawberries with other fruits such as blueberries or peaches. Just ensure the fruit is sweetened accordingly, and adjust the gelatin flavor to complement the chosen fruit for the best result.
What should I do if my cake is too dense?
A dense cake can result from over-mixing the batter. Make sure to blend just until combined and avoid overbeating. Additionally, ensure your baking powder is fresh, as expired leavening agents can affect the rise and texture of your cake.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains a binding agent like xanthan gum, or add some to ensure the cake holds together nicely.
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).