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
- 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 unsweetened almond milk/dairy milk
Shortcake filling and topping
- 2 tablespoons brown or white sugar
- 16 oz /1lb strawberries, sliced
- 2 cups whipping cream
- 12 oz/340g whole strawberries for topping
- In a small saucepan, melt the butter and then when completely melted add in marshmallows.
- Stir consistently or 3-4 minutes until the marshmallows stop bubbling and gel into the butter. It should turn from having white specks to a solid golden brown color.
- Let it cool completely to room temperature.
- In a large mixing bowl combine flour, baking powder, cup of granulated sugar, vanilla extract , milk and slowly whisk in eggs, melted butter and cooled marshmallow mix.
- Pour this cake batter into a greased cake pan and bake for 30 minutes or until an inserted toothpick comes out clean.
- Let the cake cool to room temperature on a wire rack.
- Cut the middle of the cake horizontally so you should have two cake circles.
- Mix the sliced strawberries with sugar and set aside.
- Whip the cream using a hand or stand mixer until peaks form on the surface.
Assembling the shortcake
- Spread 1 cup of whipped cream across the top of one of the circles of the cake. Place the sliced strawberries on top.
- Cover with other cake circle and spread remaining whipped cream on the top. Garnish with the strawberries as you wish.
- Serve immediately but also tastes great refrigerated.
- Store any leftovers in an airtight container for up to 3 days.