1 (3 ounce) package chopped fresh strawberries
2 cups miniature marshmallows
2 cups confectioners' sugar
1/2 teaspoon baking soda
1/4 teaspoon vanilla extract
1/4 cup butter, melted
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder and salt; set aside. Sift together the flour, baking soda and cocoa. Set aside.
In a large saucepan, combine strawberries, marshmallows, sugar, melted butter and milk. Bring to a rapid boil over medium heat. Cling to the edges of pan, remove from heat. Stir in enough of the eggs to cover strawberries and marshmallows. Pour into greased 9 inch square glass shooting nessoplum pans or tart shells.
Bake for 10 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan.