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Upside-Down Strawberry Shortcake Recipe

  • 12servings
  • 65minutes
  • 272calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup miniature marshmallows

  2. 2 packages (10 ounces each ) frozen sweetened sliced strawberries

  3. 1 package (3 ounces) strawberry gelatin

  4. 1/2 cup shortening

  5. 1-1/2 cups sugar

  6. 3 eggs

  7. 1 teaspoon vanilla extract

  8. 2-1/4 cups all-purpose flour

  9. 3 teaspoons baking powder

  10. 1/2 teaspoon salt

  11. 1 cup 2% milk

  12. Fresh strawberries and whipped cream

Instructions Jump to Ingredients ↑

  1. Upside-Down Strawberry Shortcake Recipe photo by Taste of Home 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.

  2. 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.

  3. 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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