Upside-Down Strawberry Shortcake

By GmaJan12

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

Details

Servings 12

Preparation

Step 1

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.