Upside-Down Strawberry Shortcake

Name: Upside-Down Strawberry Shortcake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 15 servings
Ingredients: 1 cup miniature marshmallows; 1 package (16 ounces) frozen sweetened sliced strawberries, thawed; 1 package (3 ounces) strawberry gelatin; 1/2 cup shortening; 1-1/2 cups sugar; 3 large eggs, room temperature; 1 teaspoon vanilla extract; 2-1/4 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 cup 2% milk; Fresh strawberries and whipped cream

TEST KITCHEN APPROVED

9 Reviews

Total Time:Prep: 20 min. Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Debra Falkiner, St. Charles, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 27, 2023

For a tasty twist, this special shortcake has a berry layer on the bottom. The tempting strawberry upside-down cake is a sweet that our family has savored for years. —Debra Falkiner, St. Charles, Missouri

Strawberry Upside-Down Cake Tips

How do you serve strawberry upside-down cake?

Like most strawberry desserts, this treat is delectable served warm with a side of vanilla ice cream or dollop of whipped cream.

How do you store strawberry upside-down cake?

You can store an ungarnished strawberry upside-down cake at room temperature in an airtight container for up to five days. Store a garnished cake in the fridge in an airtight container for up to three days.

Can you freeze strawberry upside-down cake?

Yes, you can freeze this strawberry upside-down cake for up to three months if it's stored in its pan and wrapped tightly. Remove from the freezer the day before and garnish right before serving. Psst! It looks especially nice on a buffet table alongside these other 5-star cakes.

—Christina Herbst, Taste of Home Assistant Digital Editor, and Sarah Fischer, Taste of Home Associate Food Stylist

TEST KITCHEN APPROVED

Upside-Down Strawberry Shortcake

9 Reviews Add your review

Yield:15 servings

Prep:20 min

Cook:45 min

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Ingredients

1 cup miniature marshmallows
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
1 package (3 ounces) strawberry gelatin
1/2 cup shortening
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
Fresh strawberries and whipped cream

Text Ingredients

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Directions

1
Preheat oven to 350°. Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a bowl, combine strawberries and gelatin; set aside.

2
In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
3
Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Invert onto a serving platter (strawberry layer will be on bottom). Garnish with strawberries and whipped cream.