Upside Down Strawberry Shortcake |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a very simple dessert to put together, I make this often, the strawberry gelatin bakes into the cake when baking, it's a wonderful recipe to make all year long, even in the winter, as it is made with frozen thawed strawberries. I think you will really enjoy this! Ingredients:
4 cups mini marshmallows |
1 (16 ounce) package thawed frozen sliced strawberries, with juice |
1 (6 ounce) package strawberry jell-o gelatin dessert |
1/2 cup crisco shortening |
1/4 cup butter, softened |
1 1/2 cups sugar |
3 eggs |
1 teaspoon almond extract |
2 1/4 cups flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 cup half-and-half or 1 cup milk |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking pan.
3. Sprinkle the 4 cups of mini marshmallows on the bottom of the prepared baking pan.
4. In a bowl, combine the frozen strawberries and jello gelatin powder; set aside.
5. To make the cake: in a bowl, cream together the Crisco shortening, butter and sugar for about 2 minutes.
6. Add in eggs and almond extract; beat for about 3-4 minutes.
7. In a small bowl, combine the flour, baking powder and salt.
8. Add to the creamed mixture alternately with the half and half cream; mix well until combined.
9. Pour over the marshmallows in the pan.
10. Spoon the strawberry mixture over the batter (don't worry about any bare spots!).
11. Bake for 45-50 minutes.
12. Cut in squares and serve with whipping cream of Cool Whip topping.
13. Delicious!
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