Upside-Down Strawberry Shortcake

Total Time Prep: 20 min. Bake: 45 min. + cooling
Yield 15 servings
Test Kitchen Approved
For a tasty twist, this special shortcake has a berry layer on the bottom. The tempting strawberry upside-down cake is a sweet that our family has savored for years. —Debra Falkiner, St. Charles, Missouri

Ingredients

  • 1 cup miniature marshmallows
  • 1 package (16 ounces) 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

  1. Preheat oven to 350°. Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a bowl, combine strawberries and gelatin; set aside.
  2. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, combine 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 for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Invert onto a serving platter (strawberry layer will be on bottom). Garnish with strawberries and whipped cream.

Nutrition Facts

1 piece: 288 calories, 8g fat (2g saturated fat), 39mg cholesterol, 214mg sodium, 51g carbohydrate (35g sugars, 1g fiber), 4g protein.

For a tasty twist, this special shortcake has a berry layer on the bottom. The tempting strawberry upside-down cake is a sweet that our family has savored for years. —Debra Falkiner, St. Charles, Missouri
Recipe Creator

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