Tweet
Giblet - Posted February 08, 2004 04:47 PM
Upside-Down Strawberry Shortcake
1 Cup Mini marshmallows
1 16 oz. Package frozen sweetened sliced strawberries, thawed
1 3 oz. Package strawberry gelatin
1/2 Cup shortening
1 1/2 Cups sugar
3 Eggs
1 tsp. Vanilla extract
2 1/4 Cups all-purpose flour
3 tsp. Baking powder
1/2 tsp. Salt
1 Cup Milk
Sprinkle marshmallows evenly into greased 13x9x2" baking dish; set aside. In a bowl, combine strawberries and gelatin powder; set aside. In a mixing bowl, combine shortening and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.
Giblet
Upside-Down Strawberry Shortcake
1 Cup Mini marshmallows
1 16 oz. Package frozen sweetened sliced strawberries, thawed
1 3 oz. Package strawberry gelatin
1/2 Cup shortening
1 1/2 Cups sugar
3 Eggs
1 tsp. Vanilla extract
2 1/4 Cups all-purpose flour
3 tsp. Baking powder
1/2 tsp. Salt
1 Cup Milk
Sprinkle marshmallows evenly into greased 13x9x2" baking dish; set aside. In a bowl, combine strawberries and gelatin powder; set aside. In a mixing bowl, combine shortening and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.
Giblet