Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Marshmallow | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup mini marshmallows
- 2 cups (20 oz ) frozen, sliced strawberries in syrup, completely thawed
- 1 pkg (3 oz) strawberry jello powder (known as jelly outside of North America)
- 2¼ cups flour
- 1½ cups white granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ½ cup shortening
- 1 cup milk
- 3 eggs
- 1 tsp vanilla
Directions
Generously grease the bottom of a 13x9- inch cake pan .
Sprinkle marshmallows evenly over bottom of pan.
Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside.
In a large mixing bowl, combine remaining ingredients. Mix at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally.
Pour batter over marshmallows, and spread out. Spoon strawberry mixture evenly over batter.
Bake at 350°F for 45–60 minutes or until golden brown and a toothpick inserted in center comes out clean.
Serve warm or cool with ice cream or whipped cream .