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 that's why I'm bringing this oldie recipe around Christmas week. Christmas is all about being festive and going all out so this is a perfect time to make a marshmallow cake.
The marshmallows are actually melted into the butter and then mixed into the cake batter. This recipe was developed when I was like 24 years old so I had no idea marshmallow fluff existed. That would have been much easier but that's okay we live and learn.
If you use marshmallow fluff you can just mix it directly into cake the batter. You don't have to melt it on the stove.
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 want strawberries in between the cake layers and on top of the cake too. I separate the cartons into the ones I want for the topping as a decoration and the other that will go into the whipped cream filling. All the strawberries are mixed with sugar to bring out the natural juices of the fruit. You can dice or slice the strawberries.
The whipped cream also has to be whisked till very stiff peaks appear on the surface. If there are no peaks, change your cream. Half-and-half-cream won't cut it for this recipe-always use heavy cream or whipping cream. The whipped cream is what gives the shortcake form almost like buttercream so a homemade one is really awesome for this. I like to prep all my containers for the whipped cream. The whisks of the hand mixer can be placed in the freezer prior to whipping the cream. I also place the container as well.
Serve this cold and enjoy!
P.S: If you prefer a chocolate cake, I also have a chocolate cinnamon shortcake recipe.
Marshmallow Strawberry Shortcake
Recipe details
- 8 Slices
- Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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