Upside Down Strawberry Shortcake

• 4 cups mini marshmallows
• 1 (16 ounce) package thawed frozen sliced strawberries, with juice
• 1 (6 ounce) package strawberry Jell-O gelatin dessert
• 1/2 cup Crisco shortening
• 1/4 cup butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon almond extract
• 2 1/4 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup half-and-half or 1 cup milk

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

marshmallows, strawberries, dessert, shortening, butter, sugar, eggs, almond, flour, baking powder, salt, milk

Taken from www.food.com/recipe/upside-down-strawberry-shortcake-68584 (may not work)