How to Make an Upside-Down Strawberry Shortcake

Use fresh and frozen strawberries.

An upside-down strawberry shortcake is a tasty, sweet twist on the classic shortcake recipe. You'll need fresh and frozen strawberries, so the ideal time to make this dessert is summer, when strawberries are in season.

Things You'll Need

• 1 cup miniature marshmallows
• 1 16-ounce package frozen sweetened sliced strawberries, thawed
• 1 3-ounce package strawberry gelatin
• 1/2 cup shortening
• 1 1/2 cups 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
• Whipped cream
• 9-by-13-inch cake pan
• Mixing bowl
• 2 additional bowls

Instructions

1. Grease the cake pan and sprinkle the marshmallows into the bottom. Set aside.

2. Combine the thawed strawberries and gelatin in a bowl. Cream the shortening and sugar in a mixing bowl. Add the eggs one at a time, beating well after each. Add the vanilla and beat well.

3. Combine the flour, baking powder and salt in another bowl, then combine with the shortening and sugar mixture. Mix in the milk, then pour over the marshmallows in the cake pan. Spoon the strawberry mixture on top.

4. Bake at 350 degrees for 45 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Place the cake on a wire rack to cool, then cut into squares -- approximately 12 to 16 pieces. Garnish with fresh strawberries and whipped cream.