Upside-Down Strawberry Shortcake

More sharing options

Share on Twitter

4.5 of 5 (6)

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

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.

Minutes to Prepare: 10

Minutes to Cook: 35

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.