Upside-Down Strawberry Shortcake

Upside-Down Strawberry Shortcake 1 cup miniature marshmallows 2 packages (10 ounces each) frozen sweetened sliced strawberries 1 package (3 ounces) strawberry gelatin 1/2 cup shortening 1-1/2 cups sugar 3 eggs 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup 2% milk Fresh strawberries and whipped cream Sprinkle marshmallows evenly into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.