|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||5%|
|Total Sugars 25g|
|Vitamin C 26mg||131%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Think spring and summer with this delicious strawberry shortcut cake. The shortcut is in the simple cake mix base, and fresh strawberries make it taste and look completely homemade. The one-layer cake is baked and then inverted to reveal the strawberry and marshmallow topping. This strawberry cake is an excellent way to dress up a cake mix.
Top it off with a dollop of whipped cream and some fresh sliced strawberries for the garnish. This is an excellent cake to bake and share with friends and family.
2 1/2 cups miniature marshmallows
2 pints strawberries
1 (3-ounce) package strawberry gelatin
1 box white or yellow cake mix (2-layer size with oil, water, and eggs per package instructions)
Gather the ingredients.
Preheat oven to 350 F. Generously grease a 9 x 13 x 2-inch baking pan.
Sprinkle miniature marshmallows evenly over bottom of pan.
Rinse and hull strawberries; slice or chop coarsely.
Put strawberries in a bowl and mash; there should be about 3 cups of mashed strawberries.
Add gelatin to strawberries; stir and set aside.
Prepare cake batter following package directions.
Spread cake batter over marshmallows in pan. Spoon strawberry and gelatin mixture evenly over batter.
Bake 35 to 40 minutes or until a toothpick inserted into center of cake comes out clean.
Place cake on a wire rack to cool. If desired, invert cake onto a platter or foil-covered cardboard.
Cut cake into squares and serve with whipped cream or whipped topping.