Upside Down Strawberry Shortcake

READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking pan.
  • Sprinkle the 4 cups of mini marshmallows on the bottom of the prepared baking pan.
  • In a bowl, combine the frozen strawberries and jello gelatin powder; set aside.
  • To make the cake: in a bowl, cream together the Crisco shortening, butter and sugar for about 2 minutes.
  • Add in eggs and almond extract; beat for about 3-4 minutes.
  • In a small bowl, combine the flour, baking powder and salt.
  • Add to the creamed mixture alternately with the half and half cream; mix well until combined.
  • Pour over the marshmallows in the pan.
  • Spoon the strawberry mixture over the batter (don't worry about any bare spots!).
  • Bake for 45-50 minutes.
  • Cut in squares and serve with whipping cream of Cool Whip topping.
  • Delicious!
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