Upside-Down Strawberry Shortcake

By á-24734

Ingredients

• 1 Cup Miniature Marshmallows
• 2 Pkg. (10 oz. each) Frozen Sweetened Strawberries, sliced
• 1 Pkg. Strawberry Jello
• 1/2 Cup Shortening
• 1 1/2 Cups Sugar
• 3 Eggs
• 1 tsp. Vanilla
• 2 1/4 Cups Flour
• 3 tsp. Baking Powder
• 1/2 tsp. Salt
• 1 Cup Milk
• Fresh Strawberries
• Whipped Cream

Preparation

Step 1

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.