Strawberry Shortcut Cake
rec.food.cooking/Glenn/Sharon Gorman (1994)

1 cup miniature marshmallows
2 packages (10 ounce each) frozen sliced strawberries in syrup, thawed
1 (3 ounce) package strawberry jello
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 eggs

Generously grease bottom only of a 13 x 9 inch pan; sprinkle marshmallow evenly over bottom of pan. Thoroughly combine completely thawed strawberries and syrup with jello; set aside.

In large mixing bowl combine flour, sugar, shortening, baking powder, salt, milk, vanilla and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 to 50 minutes until golden and toothpick inserted comes out clean. Serve warm or cool with ice cream or whipped cream.