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Upside-Down Strawberry Shortcake

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

Sprinkle marshmallows evenly into a greased 13-in. x 9-in. baking

Printed from tasteofhome.com Aug 21, 2008

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Upside-Down Strawberry Shortcake cont.

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.