Strawberries on the Bottom Cake

1 (3 ounce) package strawberry gelatin
1 (16 ounce) package frozen sweetened sliced strawberries
1 cup miniature marshmallows
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup (1 stick) softened butter
3 eggs
1 teaspoon vanilla extract
1 cup milk
Whipped cream for garnish, if desired
Whole strawberries for garnish, if desired

Preheat the oven to 350 degrees F. Grease a 9 x 13-inch pan.

In a small bowl, combine the gelatin and the strawberries with their liquid. Set aside.

Sprinkle the marshmallows evenly across the bottom of the prepared pan.

Sift together the flour, baking powder and salt.

In the large bowl of an electric mixer, cream the sugar and butter, beating until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each. Beat in the vanilla extract.

Beat in the flour mixture in thirds, alternating with the milk, beating well after each and scraping the bowl well between additions. Pour the mixture over the marshmallows, gently spreading it edge to edge.

Spread the gelatin-strawberry mixture over the cake batter.

Bake for 40 to 50 minutes, until a wooden pick inserted in the center comes out clean. Cool.

Serve either cake-side up or berry-side up, topped with whipped cream and garnished with strawberries, if desired.