Easy Strawberry Shortcut Cake
This strawberry shortcut cake is an easy baked dessert with marshmallows, strawberries, strawberry gelatin, and a soft vanilla cake layer. It is simple to make and perfect served with whipped cream.
Ingredients
- 60 g miniature marshmallow
- 280 g frozen strawberries thawed
- 85 g strawberry gelatin 1 packet
- 270 g all-purpose flour
- 200 g granulated sugar
- 3 teaspoon baking powder
- ½ teaspoon salt
- 110 g butter softened
- 300 ml milk
- 1 teaspoon vanilla
- 3 eggs
- 300 g heavy cream for whipping and serving
Instructions
- Preheat the oven to 347°F / 175°C (311°F convection / 155°C fan) and generously grease a 9.5 × 7.5 inch (24 × 19 cm) baking pan.
- Spread 60 g miniature marshmallow evenly across the bottom of the prepared pan.
- In a bowl, combine 280 g frozen strawberries with 1 packet 85 g strawberry gelatin and set aside.
- In a large bowl, whisk together 270 g all-purpose flour, 3 tsp baking powder, and ½ tsp salt.
- In another bowl, beat 200 g granulated sugar, 110 g butter, 3 eggs, 1 tsp vanilla, and 300 ml milk on medium speed until smooth.
- Add the dry ingredients to the wet ingredients and beat for 2 minutes until well combined.
- Pour the cake batter evenly over the marshmallows in the pan.
- Spoon the strawberry and gelatin mixture evenly over the batter.
- Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before serving and top with 300 g heavy cream, whipped, ice cream, or fresh strawberries.
Notes
Layer the Marshmallows First: I like to spread them evenly across the pan so they melt into a soft, gooey base under the cake.
Mix the Strawberries and Gelatin Early: Stirring them together first lets the berries absorb the gelatin and helps create the jammy topping.
Beat the Batter for the Full 2 Minutes: This keeps the cake light and fluffy instead of dense.
Add the Strawberry Layer Gently: I spoon it slowly over the batter so the layers stay more distinct during baking.
Serving Idea: I usually serve this cake warm with freshly whipped cream, but it’s also great with vanilla ice cream.
Nutrition
Calories: 372kcal | Carbohydrates: 47g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 332mg | Potassium: 106mg | Fiber: 1g | Sugar: 28g | Vitamin A: 698IU | Vitamin C: 0.1mg | Calcium: 119mg | Iron: 1mg
