Upside-Down Strawberry Shortcake

Upside-Down Strawberry Shortcake
Upside-Down Strawberry Shortcake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup miniature marshmallows

  • 2

    packages (10 ounces each) frozen sweetened sliced strawberries

  • 1

    package (3 ounces) strawberry gelatin

  • 1/2

    cup shortening

  • 1-1/2

    cups sugar

  • 3

    eggs

  • 1

    teaspoon vanilla extract

  • 2-1/4

    cups all-purpose flour

  • 3

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1

    cup 2% milk

  • Fresh strawberries and whipped cream

Directions

Sprinkle marshmallows evenly into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the 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 at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream. Yield: 12-16 servings.

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