from Taste of Home

Upside-Down Strawberry shortcake
1 cup miniature marshmallows
1 package (16 ounces) frozen sweetened sliced
strawberries, thawed
1 package (3 ounces) strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Fresh strawberries and whipped cream for garnish

Sprinkle marshmallows evenly into a greased 13-in. in.x9-in.x2-in. baking dish; set aside. In a bowl, combine strawberries and gelatin powder; set aside. In a mixing bowl, cream shortening and sugar. Add 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 batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream. Yield: 12-16 servings