Breakfast

Upside-Down Strawberry Shortcake is for Breakfast, Dessert.

Upside-Down Strawberry Shortcake takes 10 minutes to prepare.

Upside-Down Strawberry Shortcake takes 35 minutes to cook.

Upside-Down Strawberry Shortcake makes 12 servings.

The ingredients for Upside-Down Strawberry Shortcake are:

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

Here is how you make Upside-Down Strawberry Shortcake:

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.

The nutritional information for Upside-Down Strawberry Shortcake is:

• 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

The dietary needs meet for Upside-Down Strawberry Shortcake is Vegetarian