Zutaten für Upside Down Strawberry Shortcake
- 4 cups mini marshmallows
- Frozen Sliced Strawberries
- Strawberry Jell O Gelatin Dessert
- 1 cup Crisco shortening
- ½ cup (1 stick) unsalted butter
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- Half And Half
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Zubereitung von Upside Down Strawberry Shortcake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- Sprinkle 4 cups of mini marshmallows evenly over the bottom of the prepared pan.
- In a medium bowl, gently combine 1 (10 ounce) package of frozen strawberries (thawed and drained) and 1 (3 ounce) package of strawberry gelatin powder. Set aside.
- In a large bowl, cream together 1 cup Crisco shortening, ½ cup (1 stick) unsalted butter, and 1 ¾ cups granulated sugar until light and fluffy (about 2 minutes).
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3 ½ teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup half-and-half, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the marshmallows in the prepared pan.
- Spoon the strawberry gelatin mixture evenly over the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before inverting onto a serving platter.
- Cut into squares and serve with whipped cream or cool whip topping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
448g
Fat
64g
Carbs
53g
