Upside Down Strawberry Shortcake
A decadent upside-down strawberry shortcake featuring layers of marshmallows, sweet strawberries, and moist cake, topped with fresh strawberries and whipped cream—perfect for celebrations or family desserts.
Ingredients
- 1 cup miniature marshmallows ⓘ
- 1 package (16 oz.) frozen sweetened sliced strawberries, thawed ⓘ
- 1 package (3 oz.) 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 ⓘ
Instructions
- Sprinkle marshmallows evenly into a greased 13 x 9-inch baking dish; set aside.
- Combine strawberries and gelatin and set aside.
- Cream shortening and sugar; add eggs one at a time, beating well after each addition.
- Beat in vanilla extract.
- Combine flour, baking powder, and salt.
- Add to creamed mixture alternately with milk.
- Pour batter over marshmallows in the baking dish.
- Spoon strawberry mixture evenly over batter.
- Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick comes out clean.
- Cool on wire rack.
- Cut into squares and garnish with fresh strawberries and whipped cream.
Nutrition & Diet Analysis (per serving)
794
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).