Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Upside-Down Strawberry Shortcake
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- #60165
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup miniature marshmallows
1 package (16 ounce size) frozen and sweetened sliced strawberries, thawed
1 package (3 ounce size) strawberry gelatin powder
1/2 cup shortening
1 1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
fresh strawberries for garnish
whipped cream for garnish
directions
Sprinkle marshmallows evenly into a greased 13-inch x 9-inch x 2-inch baking dish. Set aside.
In a bowl, combine strawberries and gelatin powder. Set aside.
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine flour, baking powder and salt. Add to creamed mixture alternately with milk.
Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350 degrees 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.
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nutrition data
Nutritional data has not been calculated yet.
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