Editor's Note: We flipped the single serving of cake upside down so you can see how yummy it turned out. Yes, you are welcome!
* 1 1/2 c. miniature marshmallows
* 3 c. (or 3 10-ounce packages) frozen strawberries in syrup, completely thawed
* 1 3-ounce package strawberry gelatin powder (I have used sugar free with good results)
* 2 1/4 c. all-purpose flour
* 3 tsp. baking powder
* 1/2 tsp. salt
* 1 1/2 c. sugar
* 1/2 c. shortening
* 1 c. milk
* 1 tsp. vanilla
* 3 eggs
Generously grease the bottom only of a 9x13-inch pan and sprinkle the miniature marshmallows evenly in the pan.
Combine in a bowl the strawberries and strawberry gelatin. Set aside while you mix the cake batter.
In a large mixer bowl, combine the remaining ingredients. Blend at low speed of mixer until moistened. Beat 3 minutes at medium speed, scraping down sides of bowl occasionally.
Pour batter evenly over marshmallows in pan.
Spoon strawberry mixture evenly over batter.
Bake at 350 degrees for 35 to 45 minutes until golden brown and toothpick inserted in center comes out clean.
Equally good served warm or cool.
May be topped with whipped topping or ice cream.