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Upside-Down Strawberry Shortcake

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

12-16 ServingsPrep: 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. baking
dish; set aside. In a small bowl, combine strawberries and gelatin
powder; set aside.
In a large 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

2 of 2

Upside-Down Strawberry Shortcake (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 272 calories, 8 g fat (2 g saturated fat), 42 mg cholesterol, 183 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.