Save on Pinterest

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
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    15 servings

Ingredients

  • 1 cup miniature marshmallows
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
  • 1 package (3 ounces) strawberry gelatin
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 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 13x9-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 over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.
Nutrition Facts
1 piece: 296 calories, 8g fat (2g saturated fat), 39mg cholesterol, 214mg sodium, 53g carbohydrate (37g sugars, 1g fiber), 5g protein.

Recommended Video