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.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of shortening. You can also substitute fresh strawberries for frozen if they are in season. If you want a punch of flavor, add a tablespoon of lemon juice to the strawberry mixture. Always check the batter with a toothpick; if it comes out clean, it's ready. This dessert can be enjoyed warm or cold.
Serving Suggestions
Serve this delicious upside down strawberry shortcake with a generous dollop of whipped cream on top and a few fresh strawberries on the side for an appealing presentation. It pairs beautifully with Wilted Cabbage With Cheese for a delightful meal. This dessert is perfect for summer gatherings or as a sweet ending to a family dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 15-30 seconds or until warmed through. Be careful not to overheat, as the marshmallows can become too soft and lose their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Upside Down Strawberry Shortcake contains roughly 500 calories, with 3g protein, 38g carbohydrates, and 34g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different fruits instead of strawberries?
Yes, you can easily substitute strawberries with other fruits like blueberries or peaches, depending on your preference and seasonality. Just ensure they are sweetened if using fresh fruit, or follow the same steps for mixing with gelatin.
What can I use instead of marshmallows?
If you're looking for a different texture, you can use a layer of whipped cream or a sponge cake layer instead of marshmallows. However, keep in mind that marshmallows add a unique sweetness and texture that complements the strawberries.
Can I make this recipe ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator. Just add the whipped cream and fresh strawberries right before serving to keep everything fresh and appealing.
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).