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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 247.3
  • Total Fat: 4.4 g
  • Cholesterol: 46.5 mg
  • Sodium: 266.5 mg
  • Total Carbs: 49.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.1 g

View full nutritional breakdown of Upside-Down Strawberry Shortcake calories by ingredient
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Upside-Down Strawberry Shortcake

Submitted by: LRUSSELLFAMILY
Upside-Down Strawberry Shortcake

Introduction

This fluffy cake turns traditional strawberry shortcake upside-down (literally)! It's a much quicker option than making individual shortcakes. We love it topped with vanilla ice cream or a drizzle of chocolate sauce. This fluffy cake turns traditional strawberry shortcake upside-down (literally)! It's a much quicker option than making individual shortcakes. We love it topped with vanilla ice cream or a drizzle of chocolate sauce.
Number of Servings: 12

Ingredients

    1 pkg. (16 oz.) frozen sweetened sliced strawberries, thawed
    1/2 pkg. (3 oz.) orange gelatin
    1/8 cup coconut oil
    1 cup sugar
    3 eggs
    1 tsp. vanilla
    2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    2 1/4 cups whole wheat flour
    1 1/2 cups buttermilk

Directions

Preheat oven to 350. Grease 9"x13" baking pan and set aside. In a bowl, combine strawberries and gelatin powder; set aside.

In a mixing bowl, cream coconut oil and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour batter in prepared pan. Spoon strawberry mixture evenly over batter. Bake at 350 F for 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into 12 pieces.






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