Wednesday, May 18, 2011

Upside-Down Strawberry Shortcake

Hi everyone!  I'm back with another yummy cake recipe.  For someone who doesn't appreciate baking, I've sure been doing a lot of it.  Unfortunately, because of the weather I haven't been doing much in my DO.  Its been so cold and rainy that I'm wondering when Utah was mysteriously moved to Seattle.  We've been preparing for the flooding that we know is coming as soon as the record snow pack starts to melt.  I know it'll be nothing compared to what is happening to those along the Mississippi River (and my heart and prayers go out to everyone effected), but to have any flooding at all in the nations second driest state is a big deal.  But enough about that!

I have to tell you about this yummy cake.  I made it last week (on one of our few sunny days).  I thought it would be a great way to showcase one of my favorite spring foods--strawberries.  The berry layer is really cool because you spoon it on top of the cake and it magically migrates to the bottom as it cooks.  My kids thought it was really cool.  They loved it so much that while it was cooling on the counter and I was running an errand or two, they ate the entire cake by the fork full.  I got exactly 2 1/2 bites.  It was sooo not fair, but those few bites were delish!

Upside-Down Strawberry Shortcake
12" dutch oven

1 cup mini marshmallows
1 (16 oz.) pkg. frozen sweetened strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
2 1/4 cups flour
3 tsp. baking powder
1 cup milk

Sprinkle the marshmallows into the bottom of a greased 12" dutch oven.  In a bowl, combine the strawberries and gelatin powder; set aside.  In another mixing bowl, cream the shortening and sugar.  Add the eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine flour, baking powder and salt; add to creamed mixture alternately with milk.  Pour the batter over the marshmallows.  Spoon the strawberry mixture evenly over the batter.  Bake at 350° for 45-50 minutes or until a toothpick comes out clean.  Use 1 1/2 rings on top and 1 ring on the bottom.  Cool.

Sorry there's no picture, my kids ate it all before I could take one!  The little stinkers!!

The Review

This was seriously good.  My kids love that there was gelatin mixed with the strawberries and it was sweet enough that you really wouldn't need the extra sugar from the sweetened strawberries.  In my opinion, its best served warm, before the gelatin has time to congeal.  My kids said it was nice and gooey.  I personally think that this would lend itself well to vanilla bean ice cream.  But doesn't everything?  Grade A.

Source:  Taste of Home magazine

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