Upside Down Strawberry Shortcake - cooking recipe

Ingredients

4 cups mini marshmallows
1 (16 ounce) package thawed frozen sliced strawberries, with juice
1 (6 ounce) package strawberry Jell-O gelatin dessert
1/2 cup Crisco shortening
1/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon almond extract
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half or 1 cup milk

Preparation

Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
Sprinkle the 4 cups of mini marshmallows on the bottom of the prepared baking pan.
In a bowl, combine the frozen strawberries and jello gelatin powder; set aside.
To make the cake: in a bowl, cream together the Crisco shortening, butter and sugar for about 2 minutes.
Add in eggs and almond extract; beat for about 3-4 minutes.
In a small bowl, combine the flour, baking powder and salt.
Add to the creamed mixture alternately with the half and half cream; mix well until combined.
Pour over the marshmallows in the pan.
Spoon the strawberry mixture over the batter (don't worry about any bare spots!).
Bake for 45-50 minutes.
Cut in squares and serve with whipping cream of Cool Whip topping.
Delicious!