Name: Upside-Down Strawberry Shortcake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 cup miniature marshmallows -; 1 package (16 ounces) frozen sweetened sliced strawberries, thawed -; 1 package (3 ounces) strawberry gelatin -; 1/2 cup shortening -; 1-1/2 cups sugar -; 3 large eggs, room temperature -; 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Upside-Down Strawberry Shortcake

1. 1 cup miniature marshmallows -

2. 1 package (16 ounces) frozen sweetened sliced strawberries, thawed -

3. 1 package (3 ounces) strawberry gelatin -

4. 1/2 cup shortening -

5. 1-1/2 cups sugar -

6. 3 large eggs, room temperature -

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 -

How to cook deliciously - Upside-Down Strawberry Shortcake

1. Stage

Preheat oven to 350°. Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a bowl, combine strawberries and gelatin; set aside.

2. Stage

In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

3. Stage

Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Invert onto a serving platter (strawberry layer will be on bottom). Garnish with strawberries and whipped cream.