Instructions:

Strawberry Short-Cut Cake

1 cup miniature marshmallows
2 boxes frozen strawberries, thawed (or 2 1/2 cups
    sliced and partly mashed fresh strawberries,
    sweetened to taste)
1 box strawberry gelatin
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup shortening (not liquid)
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs
1 cup milk

Grease the bottom of a 9 x 13-inch pan. Do not grease the sides. Spread marshmallows over bottom of pan. Even though the recipe calls for 1 cup marshmallows, you can use up to 2 cups. Mix the strawberries and gelatin and set aside.

Make a batter of the remaining ingredients and spread over marshmallows. Dribble strawberry and gelatin mixture over batter. Bake at 350 degrees F for 40 to 45 minutes or until a wooden pick Comes out clean. The marshmallows go to the top to form a glaze and the strawberries go to the bottom and are thickened with the gelatin without coloring the batter.