Recipe for cooking strawberries on the bottom cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Strawberries on the Bottom Cake

1 (3 ounce) pkg. strawberry gelatin
1 (16 ounce) pkg. frozen sweetened sliced strawberries
1 c. miniature marshmallows
2 1/4 c. flour
1 Tbsp. baking powder
1/4 tsp. salt
1 1/2 c. sugar
1/2 c. (1 stick) softened butter
3 eggs
1 tsp. vanilla extract or flavoring
1 c. milk
Whipped cream for garnish, if desired
Whole strawberries for garnish, if desired

Preheat the oven to 350 degrees F. Grease a 9 x 13-in. pan.

In a sm. bowl, combine the gelatin and the strawberries with their liquid. Set aside.

Sprinkle the marshmallows evenly across the bottom of the greased pan.

Sift together the flour, baking powder and salt.

In the lrg. bowl of an electric mixer, cream the sugar and butter, beating until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each. Beat in the vanilla extract or flavoring.

Beat in the flour mixture in thirds, alternating with the milk, beating well after each and scraping the bowl well between additions. Pour the mixture over the marshmallows, gently spreading it edge to edge.

Spread the gelatin-strawberry mixture over the cake batter.

Bake for 40 to 50 mins., until a wooden pick inserted in the center comes out clean. Cool.

Serve either cake-side up or berry-side up, topped with whipped cream and garnished with strawberries, if desired.