Strawberry Shortcut Cake Recipe

Strawberry shortcut cake, a vintage recipe, on a white plate with ice cream melting on top.

Strawberry Shortcut Cake Recipe

Take a trip back to the '70s with Strawberry Shortcut Cake—an easy, vintage dessert stacked with juicy berries, fluffy cake, and marshmallows that crisp up like magic. Serve it warm or chilled (ice cream encouraged), and let the retro vibes do the rest.

Course Dessert

Cuisine American - Vintage

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 260kcal

Author Marye Audet-White

Ingredients

1 cup mini marshmallows
2 cups strawberries frozen in syrup (20 oz)and thawed, or fresh macerated berries (see notes below). Don't drain syrup.
3 ounces strawberry Jello you'll just use the powder - don't make Jello!
13.25 ounces yellow cake mix or up to 15.25 ounces
½ cup butter melted
1 cup milk
1 teaspoon vanilla
3 eggs

Instructions

Preheat the oven to 350℉.
Grease the bottom of a 13x9 inch.
Sprinkle mini-marshmallows over the bottom of the pan.
Combine the gelatin powder with the thawed strawberries and syrup. Set aside.
Combine the remaining ingredients. Beat 3 minutes at medium speed, scraping the sides of the bowl occasionally.
Pour the batter over the marshmallows in the pan and gently even out.
Spoon the strawberry mixture over the batter.
Bake at 350℉ for 45 to 50 minutes, or until golden brown and a toothpick inserted in center comes out clean.
Serve warm or cold.

Notes

To use fresh macerated berries:

Wash, hull, and slice 2 cups of fresh strawberries.
Sprinkle with ⅓ cup of sugar.
Let stand for at least 30 minutes - overnight is better.
A syrup will form - do not drain!
Use as directed in recipe above.

Storage

Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition