Upside-Down Strawberry Shortcake Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 272
  • Fat:
  • 8 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 42 mg
  • Sodium:
  • 183 mg
  • Carbohydrate:
  • 47 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Upside-Down Strawberry Shortcake

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For a tasty twist at dessert time, this special spring shortcake dessert has a bountiful berry layer on the bottom. The moist and tempting cake is a treat our family has savored for years. -Debra Falkiner, St. Charles, Missouri

SERVINGS: 12-16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 45 min.

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 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Fresh strawberries and whipped cream

Directions:

Sprinkle marshmallows evenly into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside.
    In a large mixing bowl, cream shortening and sugar until light and fluffy. Add the eggs, one 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° 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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