Upside Down Strawberry Shortcake Food

UPSIDE-DOWN STRAWBERRY SHORTCAKE

Steps:

• Sprinkle marshmallows evenly into a greased 13x9-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 in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.

SLAB STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
• In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
• When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

UPSIDE DOWN STRAWBERRY CAKE

Steps:

• Take your two cups of strawberries and crush them with a fork. Pour into a greased 9x13 in cake pan. Sprinkle strawberry Jell-O over the top of the strawberries. Then sprinkle the marshmallows over the Jell-O.
• Prepare cake mix according to package directions. Pour over the marshmallows.
• Bake at 350 degrees for 40-50 minutes or until cake tests done. Let sit for about 15 minutes and then run a knife around the outside of the cake. Flip onto a serving tray. Refrigerate.
• Serve with Cool Whip. Store leftovers in refrigerator.

UPSIDE DOWN STRAWBERRY SHORTCAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking pan.
• Sprinkle the 4 cups of mini marshmallows on the bottom of the prepared baking pan.
• In a bowl, combine the frozen strawberries and jello gelatin powder; set aside.
• To make the cake: in a bowl, cream together the Crisco shortening, butter and sugar for about 2 minutes.
• Add in eggs and almond extract; beat for about 3-4 minutes.
• In a small bowl, combine the flour, baking powder and salt.
• Add to the creamed mixture alternately with the half and half cream; mix well until combined.
• Pour over the marshmallows in the pan.
• Spoon the strawberry mixture over the batter (don't worry about any bare spots!).
• Bake for 45-50 minutes.
• Cut in squares and serve with whipping cream of Cool Whip topping.
• Delicious!

UPSIDE DOWN STRAWBERRY SHORTCAKE

Steps:

• Sprinkle mini marshmallows in bottom of 13x9 baking dish, set aside.
• In a bowl combine strawberries and gelatin powder, set aside.
• In a bowl cream shortening and sugar.
• add the eggs, one at a time beating well, beat in vanilla.
• Combine flour, baking powder and salt, add to creamed mixture alternately with milk.
• Pour mixture over the marshmallows, spoon strawberries over batter.
• Bake at 350 degrees for 45-50 mins.
• or until toothpick inserted in center comes out clean.
• Cool on wire rack, cut into squares, garnish with strawberries and whipped cream.

FRESH STRAWBERRY UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
• Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.