Dutch Oven Upside-Down Strawberry Shortcake

12" dutch oven


1 cup mini marshmallows
1 (16 oz.) pkg. frozen sweetened strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
2 1/4 cups flour
3 tsp. baking powder
1 cup milk

Sprinkle the marshmallows into the bottom of a greased 12" dutch oven. In
a bowl, combine the strawberries and gelatin powder; set aside. In
another mixing bowl, cream the shortening and sugar. Add the 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 the batter over the marshmallows. Spoon the strawberry
mixture evenly over the batter. Bake at 350° for 45-50 minutes or until a
toothpick comes out clean. Use 1 1/2 rings on top and 1 ring on the
bottom. Cool.

Mom