Ingredients:
• 1 cup miniature marshmallows
• 1 package (16oz.) frozen sweetened sliced strawberries, thawed
• 1 package (3oz.) strawberry gelatin
• ½ cup shortening
• 1 ½ cups sugar
• 3 large eggs, room temperature
• 1tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 1 cup 2% milk
• Fresh strawberries and whipped cream

Method:
Preheat oven to 170°C. Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a bowl, combine strawberries and gelatin; set aside.

In a large bowl, cream shortening and sugar until light and fluffy, five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Invert onto a serving platter (strawberry layer will be on bottom). Garnish with strawberries and whipped cream.