UPSIDE-DOWN STRAWBERRY SHORTCAKE

Upside-Down Strawberry Shortcake image

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

Provided by Taste of Home

Time 1h5m

Yield 15 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 296 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 214mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.