Upside Down Strawberry Shortcake

• 1 c. miniature marshmallow
• 1 pkg.(16-oz.) frozen, sweetened sliced strawberries, thawed
• 1 (3-oz.) pkg. strawberry gelatin
• 1/2 c. shortening
• 1 1/2 c. sugar
• 3 eggs
• 1 tsp. vanilla extract
• 2 1/4 c. all-purpose flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk
• Fresh strawberries
• Whipped cream

1. Sprinkle marshmallows evenly into a greased 13 x 9 baking dish; set aside.
2. Combine strawberries and gelatin and set aside. Cream shortening and sugar; add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine flour, baking powder and salt.
5. Add to creamed mixture alternately with the milk.
6. Pour batter over marshmallow.
7. Spoon strawberry mixture evenly over batter and bake at 350 degrees for 45-50 minutes, or until a toothpick comes out clean.
8. Cool on wire rack.
9. Cut into squares and garnish with fresh strawberries and whipped cream.

marshmallow, frozen, strawberry gelatin, shortening, sugar, eggs, vanilla extract, allpurpose, baking powder, salt, milk, fresh strawberries, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=61579 (may not work)