Strawberry Upside Down Shortcake
Submitted by FlyingGran
Strawberry upside-down cake with marshmallows, frozen berries, and strawberry gelatin baked into the batter. This easy sheet cake flips to reveal a jammy strawberry top.
YIELD
12 servingsPREP
20 minCOOK
50 minREADY
1 hrsMiniature marshmallows line the bottom of the pan, then cake batter and sweetened strawberries layer on top before baking into one gooey, fruity dessert.
When you flip it out of the pan, the marshmallows create a sweet, slightly sticky base while the strawberries form a jammy topping.
Serve warm with vanilla ice cream for maximum comfort.
Kitchen Tips
- Grease generously: A well-greased pan ensures the cake releases cleanly
- Mix gelatin with berries: This sweetens and thickens the fruit layer
- Beat batter properly: Three minutes at medium speed creates the right texture
- Layer carefully: Pour batter over marshmallows, then spoon berries on top
- Test for doneness: A toothpick should come out clean from the center
- Serve warm or cool: Both temperatures work, but warm is extra gooey
Variations
- Use fresh strawberries when in season; increase sugar slightly
- Try mixed berries instead of just strawberries
- Add a cream cheese glaze for extra richness
Ingredients
Directions
Generously grease the bottom of a 13×9 inch pan; sprinkle marshmallows evenly over the bottom of the pan.
Thoroughly combine thawed strawberries and syrup with dry ge latin; set aside.
In large bowl combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed.
Pour batter evenly over marshmallows .
Then spoon strawberry mixture evenly over batter.
Bake at 350℉ (180℃) for 45 to 50 minutes or until toothpick comes out clean when inserted.
Serve warm or cool wi th ice cream.
Comments
I've made this many times with great success, but a I use boxed golden cake mix, a 6 oz. pkg. gelatin & 2 cups crushed strawberries. I assemble thusly: Strawberries, gelatin, marshmallows & batter. It's best served warm w/ ice cream or whipped cream.