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Strawberry Shortcut Cake
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1 c. miniature marshmallows
2 c. (2 10 oz. pkgs.) frozen sliced
strawberries in syrup, completely
thawed
1 pkg. (3 oz.) strawberry flavored
gelatin
2 1/4 c. Pillsbury best all purpose
flour
1 1/2 c. sugar
1/2 c. solid shortening
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
3 eggs
Preheat oven to 350 degrees. Sprinkle evenly on the bottom of a 13 x 9 pan the marshmallows. Combine and set aside the strawberries and the gelatin. Combine in large mixer bowl the flour and remaining ingredients. Blend these ingredients until moistened at low speed. Beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 to 50 minutes until golden brown and toothpick comes out clean. Serve with Cool Whip.
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