Strawberry Marshmallow Shortcake

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.