- Prep. Time: n/a
- Cooking Time: 50-60min.
- Ready In: n/a
Step 1: Cake:
- 7 oz jar marshmallow cream
- 2 cups frozen sliced strawberries in syrup, thawed
- 3oz pkg strawberry jello
- 1/2 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 2 1/2 cups cake flour
- 1 Tbsp SACO Cultured Buttermilk Blend
- 1 cup water
- 1/2 cup crushed pineapple, drained
Preheat oven to 350°F. Generously grease bottom only of 13 x 9 cake pan. In bottom of pan, evenly spread the marshmallow cream. In a small mixing bowl, combine strawberries with syrup and jello, mix well and set aside. In a large mixing bowl blend butter, sugar add eggs and beat well. Stir in vanilla. In a separate bowl combine all dry ingredients; add alternately to butter and sugar mixture with the water. Blend well. Stir in pineapple. Pour batter evenly over marshmallow cream, spoon strawberry mixture evenly over batter. Bake for 50-60 minutes, until golden brown and toothpick comes out clean when inserted in center.
Step 2: Topping:
- 16 oz frozen whipped topping, thawed
- 10 oz frozen whole strawberries in syrup
- 3 bananas, sliced
Spread whipped topping over the top, or serve with dollops of whipped topping. Decorate each serving with sliced bananas and strawberries. Drizzle with strawberry syrup.
This Recipe Yields: 32 servings.
|Calories from Fat||58|
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By Administrator, Madison, WI In Shortcakes,