Stuffed Strawberry Shortcake with Marshmallows and Pineapple
This delicious Stuffed Strawberry Shortcake Recipe combines strawberries, marshmallow, pineapple and whipped cream to mix with the cake's "insides" for an amazing dessert everyone loves.
Servings: 12 Servings
Calories: 300kcal
Ingredients
- 1 Angel Food Cake Store-bought or homemade
- 3 half pints whipping cream divided and whipped
- 3 tbsp. confectioners sugar 1 for each pint
- 1 cup cut strawberries
- 30 mini marshmallows
- 1 10 oz. can of crushed pineapple drained
- 1 tsp. vanilla divided
- Whole strawberries for decoration
Instructions
- If baking cake yourself, prepare according to directions on box and let cool completely.
- Cut top of cake off about 2 inches from top.
- Cut around inside of cake leaving 1 inch around sides, inside, and bottom.
- Pull out inside of cake, pull it apart and place in large bowl.
- Whip cream until light and fluffy adding vanilla and sugar.
- Add strawberries, pineapple, and marshmallows to bowl with inside of cake in it and gently stir.
- Add to mixture and fill cake with it.
- Replace top and ice generously with remaining whipping cream.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 28g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 163mg | Potassium: 146mg | Fiber: 1g | Sugar: 16g | Vitamin A: 884IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 0.3mg