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Upside-Down Strawberry Shortcake

 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
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries
  • 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 2% 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 eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.