Ingredients
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4 cups mini marshmallows
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1 (16 ounce) package thawed frozen sliced strawberries, with juice
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1 (6 ounce) package strawberry Jell-O gelatin dessert
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1/2 cup Crisco shortening
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1/4 cup butter, softened
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1 1/2 cups sugar
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3 eggs
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1 teaspoon almond extract
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2 1/4 cups flour
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3 teaspoons baking powder
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1/2 teaspoon salt
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1 cup half-and-half or 1 cup milk
Instructions
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking pan.
- Sprinkle the 4 cups of mini marshmallows on the bottom of the prepared baking pan.
- In a bowl, combine the frozen strawberries and jello gelatin powder; set aside.
- To make the cake: in a bowl, cream together the Crisco shortening, butter and sugar for about 2 minutes.
- Add in eggs and almond extract; beat for about 3-4 minutes.
- In a small bowl, combine the flour, baking powder and salt.
- Add to the creamed mixture alternately with the half and half cream; mix well until combined.
- Pour over the marshmallows in the pan.
- Spoon the strawberry mixture over the batter (don't worry about any bare spots!).
- Bake for 45-50 minutes.
- Cut in squares and serve with whipping cream of Cool Whip topping.
- Delicious!