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Strawberry Marshmallow Shortcake—wickedly nice!
For the base:
Preheat oven to 325 F(180 C).
In a medium-sized bowl mix flour, baking powder and salt and set aside.
In a large bowl cream together the butter and sugar, then add egg and vanilla extract and mix to combine. Add dry ingredients into the butter mixture and beat gently to combine.
Spread the mixture into a roll tin (8″ x 10″) or 2 square (8″ x 8″) tins that you’ve lined with baking paper and bake for 15-20 minutes until golden. Then remove from the oven and leave to cool.
For the marshmallow topping:
Put the jelly crystals into a medium sized bowl. Add boiling water to the jelly crystals and sprinkle gelatin powder over the mixture. Add the tablespoon of sugar and stir until dissolved. Leave to cool down for 5-10 minutes but not yet set then beat at high speed until fluffy.
Spread the marshmallow mixture on top of the base. Sprinkle with coconut. Refrigerate to set before cutting into squares.
Note: For the base, I adapted the recipe from the basic recipe of Jane Barker’s Marshmallow Shortcake recipe, but you can use any base you like. You can also add a little bit of coconut to the base for the texture.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!