Archive for » May 29th, 2010«

  • 2 cups crushed fresh strawberries
  • 1 (6 ounce) package strawberry flavored gelatin mix
  • 3 cups miniature marshmallows
  • 1 (18 ounce) package yellow cake mix, batter prepared as directed on package


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spray baking pan with Pam, or grease & Flour.
  3. Spread crushed strawberries on the bottom of a 9×13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
  4. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Buon appetito always!



NOTE:  Two very important parts of the recipe that you can *not* overlook: 1) Use fresh strawberries or your own frozen. Commercially frozen doesn’t interact as well with the Jello for some reason. 2) MASH the strawberries. The juice has to be released or there’s nothing to break down the gelatin and you get a very unpleasant texture on the top of your cake. If your strawberries aren’t very juicy, sprinkle a little sugar on them before mashing and let them set for an hour or so – the juice will come out.

  OK, first of all. OH My this cake was SO good. I just got done making it for a second time this week!, not only is it gorgeous as it is fresh out of the oven, it -tastes- amazing. It’s moist and delicious. The jello trickling throughout the cake was awesome. I’m totally in love with this recipe. It’s incredibly simple too! I ate half a cake last week, and then shared and ate the rest of it! I think I should call it my “Crack” Cake, cause you can’t stop eating it! TURST ME!!!l! This cake will replace your strawberry short cake!!