Upside-Down Strawberry Shortcake
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 15 servings.
For a tasty twist, this special shortcake has a berry layer on the bottom. The tempting strawberry upside-down cake is a sweet that our family has savored for years. —Debra Falkiner, St. Charles, Missouri
Ingredients
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1 cup miniature marshmallows
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1 package (16 ounces) frozen sweetened sliced strawberries, thawed
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1 package (3 ounces) strawberry gelatin
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1/2 cup shortening
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1-1/2 cups sugar
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3 large eggs, room temperature
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1 teaspoon vanilla extract
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2-1/4 cups all-purpose flour
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3 teaspoons baking powder
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1/2 teaspoon salt
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1 cup 2% milk
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Fresh strawberries and whipped cream
Directions
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1.
Preheat oven 350°. Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside.
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2.
In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
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3.
Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Invert onto a serving platter (strawberry layer will be on bottom). Garnish with strawberries and whipped cream.
Nutrition Facts
1 piece: 288 calories, 8g fat (2g saturated fat), 39mg cholesterol, 214mg sodium, 51g carbohydrate (35g sugars, 1g fiber), 4g protein.
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