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Upside-Down Strawberry Shortcake
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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 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
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |