Upside-Down Strawberry Shortcake

Upside-Down Strawberry Shortcake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Cup Miniature Marshmallows

  • 2

    Pkg. (10 oz. each) Frozen Sweetened Strawberries, sliced

  • 1

    Pkg. Strawberry Jello

  • ½

    Cup Shortening

  • Cups Sugar

  • 3

    Eggs

  • 1

    tsp. Vanilla

  • Cups Flour

  • 3

    tsp. Baking Powder

  • ½

    tsp. Salt

  • 1

    Cup Milk

  • Fresh Strawberries

  • Whipped Cream

Directions

Sprinkle marshmallows evening into a greased 13 x 9 inch baking pan; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. In a bowl, cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine 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 degrees 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.


Nutrition

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