Upside-Down Strawberry Shortcake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pkg. (16 oz.) frozen sweetened sliced strawberries, thawed1/2 pkg. (3 oz.) orange gelatin1/8 cup coconut oil1 cup sugar3 eggs1 tsp. vanilla2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt2 1/4 cups whole wheat flour1 1/2 cups buttermilk
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.
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.
Nutritional Info 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
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