Upside-Down Strawberry Shortcake
Upside-Down Strawberry Shortcake takes roughly 1 hour and 5 minutes from beginning to end. This hor d'oeuvre has 246 calories, 4g of protein, and 9g of fat per serving. This recipe serves 16 and costs 66 cents per serving. This recipe from Taste of Home requires whipped cream, strawberries, vanillan extract, and milk. This recipe is liked by 689 foodies and cooks. Mother's Day will be even more special with this recipe. With a spoonacular score of 29%, this dish is not so awesome. Similar recipes are strawberry shortcake , how to make vegan strawberry shortcake, MISS SHORTCAKE DONUTS (STRAWBERRY SHORTCAKE), and Strawberry Shortcake w. Mini Strawberry PopTarts.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
3 teaspoons baking powder
3 eggs
2-1/4 cups all-purpose flour
1 cup miniature marshmallows
1 cup 2% milk
1/2 teaspoon salt
1/2 cup shortening
2 packages (10 ounces each) frozen sweetened sliced strawberries
1 package (3 ounces) strawberry gelatin
1-1/2 cups sugar
1 teaspoon vanilla extract
Fresh strawberries and whipped cream
Equipment:
baking pan
bowl
toothpicks
wire rack
Cooking instruction summary:
Directions Sprinkle marshmallows evenly into a greased 13-in. x 9-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 near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream. Yield: 12-16 servings. Originally published as Upside-Down Strawberry Shortcake in Taste of HomeApril/May 2000, p35 Nutritional Facts 1 serving (1 piece) equals 272 calories, 8 g fat (2 g saturated fat), 42 mg cholesterol, 183 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Sprinkle marshmallows evenly into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside.
2. In a large bowl, cream shortening and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
5. Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter.
6. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
7. Cut into squares.
8. Garnish with strawberries and whipped cream.
Nutrition Information:
covered percent of daily need
