Upside-Down Strawberry Shortcake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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 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 king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 cup 2% milk |
fresh strawberries and whipped cream |
Directions:
1. 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.
2. 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.
3. Pour batter over the marshmallows. Spoon strawberry mixture evenly 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.
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