Strawberry Shortcut Cake

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Step back in time with this nostalgic Strawberry Cake recipe. Watch as it magically flips itself while baking, with marshmallows forming a sweet crust on top and strawberries turning into a fruity gel beneath. Enjoy it warm with ice cream or next day with whipped cream.

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This recipe comes from a community cookbook that was compiled back in the mid-1980s in my Illinois hometown. I’ve made many recipes from that book, but I had never tried this one until recently.

The ingredient list intrigued me, so I thought I would give it a try. The cake completely turns itself upside down while baking! The marshmallows on the bottom of the pan slowly rise to the top and melt into the cake batter, creating a crusty sweet topping.

The strawberry mixture on top of the batter sinks to the bottom and turns into a delicious fruity gel under the sweet cake layer.

Try a slice warm from the oven with a scoop of ice cream, or next day with a little whipped cream. The recipe works well with either fresh strawberries or frozen. This is one of those recipes that lends itself to variations of fruit and gelatin, like my Cherry Jello Pie!

a piece of strawberry cake with mini marshmallows and strawberry jello.

Ingredients

Miniature marshmallows. The marshmallows add moisture and sweetness to the cake while also creating a soft texture.

Strawberries. The strawberries provide flavor, moisture, and texture to the cake.

Strawberry Gelatin Mix. The gelatin mix adds strawberry flavor and helps enhance the color of the cake.

All-purpose flour. The flour serves as the base ingredient for the cake, providing structure and texture.

Sugar. The sugar sweetens the cake and helps to create a tender crumb.

Baking powder. The baking powder acts as a leavening agent, helping the cake rise and become light and fluffy.

Salt. The salt enhances the overall flavor of the cake and balances the sweetness.

Milk. The milk adds moisture and helps to create a smooth batter.

Eggs. The eggs act as a binding agent, providing structure and stability to the cake.

Vanilla Extract. The vanilla extract adds flavor and enhances the overall taste of the cake.

How to Make This Recipe

strawberries in a glass bowl, a casserole with mini marshmallows and a glass bowl with cake batter.

Preheat oven to 350℉. Generously grease a 9 x 13 baking pan.
In a medium bowl, sprinkle gelatin mix over sliced strawberries and stir together. Set aside.
Sprinkle miniature marshmallows evenly over the bottom of the baking pan and set aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt. Add milk, eggs and vanilla extract. Mix on low until well combined; mix on medium-high for 3 minutes until lightened in color.

picture gallery demonstrating how to make strawberry mini marshmallow cake in a baking pan.

Pour batter evenly over marshmallows in baking pan. Spoon strawberry mixture over batter. Bake at 350 for 40-45 minutes until cake tester inserted comes out clean.
Cool at least 10 minutes before serving. Strawberries will be on the bottom, so take care when scooping from the pan

Frequently Asked Questions

Can I use regular-sized marshmallows instead of miniature ones?

Using regular-sized marshmallows instead of miniature ones may alter the texture and distribution of marshmallows in the cake. Miniature marshmallows are smaller, which allows them to disperse more evenly throughout the batter. If you use regular-sized marshmallows, you may want to cut them into smaller pieces to achieve a similar effect. Keep in mind that the texture and sweetness of the cake could be different with this substitution.

Can I use other fruits instead of strawberries?

Yes, you can try using other fruits in this recipe. The cake is versatile and can work well with various fruits like cherries, blueberries, or raspberries.

Can I use jello flavors other than strawberry?

Absolutely! While the recipe calls for strawberry gelatin mix, you can experiment with different gelatin flavors like cherry or raspberry to create unique variations of the cake.

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