Marshmallow Shortcake Slice

“This is a shortcake base with a fluffy marshmallow topping that when set you cut into either squares or bars. I used to make this once a week when my girls were young so this recipe has been around in my handwritten cookbook for many years. I originally got it from a friend who even today still does a lot of 'home baking' as she lives in the country on a farm. Her tins are always full! Note:- My slice tin is 30cm long x 20cm wide x 2.5cm high.”
24 bars

Ingredients Nutrition

  • For the shortcake base
  • 4 ounces butter
  • 4 ounces sugar
  • 8 ounces flour
  • 1 teaspoon baking powder
  • 1 egg
  • 12 teaspoon vanilla
  • For the marshmallow topping
  • 1 tablespoon gelatin
  • 1 cup water (boiling)
  • 2 cups sugar
  • 12 teaspoon vanilla
  • 4 drops food coloring (may need more or less to get the colour you like. I use either red to get a pale pink colour or gree)


  1. For Base:
  2. Cream together the butter & sugar until light & fluffy.
  3. Add essence, egg, and dry ingredients.
  4. Mix well and then press into a 9" x 13" shallow baking pan. (known in NZ as a sponge roll tin).
  5. Bake at 350°F for about 20 minutes or until light golden brown.
  6. Remove from oven and allow to cool. Don't remove from pan.
  7. Topping:
  8. Dissolve the gelatine in the boiling water in a large bowl.
  9. Add the essence and the sugar and beat on med-high speed with electric mixer until stiff and fluffy adding drops of colouring to get the colour you like. This can take a few minutes. (maybe even up to 10mins depending on the weather).
  10. When thick and stiff (like stiffly beaten egg whites that hold their shape) spoon over cooled base and cut into bars/squares when set. I usually place mine in fridge to set but you don't have to.
  11. Optional: sprinkle with dessicated coconut after pouring topping onto base.

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