Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Upside-Down Strawberry Shortcake

Source: Taste of Home-April-May/00





List of Ingredients



• 1 cup miniature marshmallows
  
• 1 (16 ounce) package frozen sweetened sliced strawberries, thawed
  
• 1 (3 ounce) package strawberry gelatin powder
  
• 1/2 cup shortening
  
• 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 and whipped cream
  






Instructions



1. Sprinkle marshmallows evenly into a greased 13 x 8 baking pan; set aside.
   
2. In a bowl, combine strawberries and gelatine powder; set aside.
   
3. In a mixing bowl, cream shortening and sugar. Add the egg, beating one at a time, beatin well after each addition. Beat in vanilla.
   
4. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk.
   
5. Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45-50 minutes or until toothpick inserted near the middle comes out clean. Cool on wire rack. Cut into squares. Garnish with fresh strawberries and whipped cream.
   
6. Servings: 16