Marshmallow strawberry shortcake

This strawberry shortcake is made up of a vanilla marshmallow cake base and lots of whipped cream and sugared strawberries. It is very over-the-top thats why I’m bringing this oldie recipe back around the festive season. Christmas is all about being festive and going all out, so this is a perfect time to make this marshmallow shortcake.

The marshmallows are actually melted into butter and then mixed into the cake batter. This recipe was developed years ago so I had no idea marshmallow fluff existed. Marshmallow fluff, also known as marshmallow creme, is basically like packaged melted marshmallows so I think it is easier to fold into the cake batter. However, I was unaware that it existed.

You’re going to need at least 2 cartons of strawberries to make this. Trust me, you don’t want to skimp out on strawberries for a shortcake recipe! You need strawberries in between the cake layers and top of the cake too. I separate the cartons into the ones I want for the topping and what I want in the cake filling. All the strawberries are mixed with sugar to bring out the natural juices of the fruit.

The whipped cream also has to be whisked until peaks appear on the surface. Half-and-half cream won’t cut it for this recipe-always use very chilled whipping cream. The whipped cream is what gives the shortcake form a stiff appearance so serve this shortcake cold and enjoy!

Other lovely strawberry cakes on the blog:

• Chocolate cinnamon shortcake
• Strawberry cake with a butterscotch glaze
• Strawberry mini cheesecakes

Marshmallow strawberry shortcake

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Servings: 8 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Marshmallow cake

1/2 cup granulated sugar

10 marshmallows

1 cup all-purpose flour

1 tablespoon baking powder

3 large eggs, at room temperature

1/2 cup unsalted butter, at room temperature

1 teaspoon vanilla extract

1/2 cup unsweetned almond milk/dairy milk

 

Shortcake filling and topping

2 tablespoons brown sugar

16 oz/1 lb strawberries, sliced (for the filling)

2 cups whipping cream

12 oz/340g whole strawberries (for topping)

Instructions

Marshmallow cake

1. In a small saucepan, melt the butter completely into a liquid and fold in the marshmallows. 
2. Stir consistently for 3-4 minutes until the marshmallows stop bubbling and gel into a brownish mixture. 
3. Let it cool to room temperature and start preparing the batter. 
4. In a large mixing bowl, combine flour, baking powder, granulated sugar, vanilla extract, milk and slowly whisk in eggs, melted butter and cooled marshmallow mix (from step 3). 
5. Pour the cake batter into a greased cake pan and bake for 30 minutes or until an inserted toothpick comes out clean. 
6. Let the cake cool to room temperature on a wire rack.
7. Cut through the middle of the cake horizontally so that you have two cake circles. 

Shortcake filling and topping

1. Mix the sliced strawberries with sugar and set aside.
2. Whip the cream using a hand or stand mixer until peaks form on the surface. 
3. Spread 1 cup of whipped cream across the top of one of the cake circles. Place the sliced strawberries on top.
4. Cover with the other cake circle and spread the remaining whipped cream on top. Garnish with the whole strawberries as you wish.
5. Serve immediately and keep refrigerated when not being served.