SCRUMPTIOUS STRAWBERRY UPSIDE-DOWN CAKE

Welcome! Today I’m going to share with you my absolutely scrumptious Strawberry Upside-Down Cake recipe. I’ve made it twice lately, first for my Healthy Cooking Group who absolutely LOVED it. Our theme this month was healthy, fresh & summery. Well, I’ll admit this recipe might not have been the most healthy dessert I could have made, but it sure was fresh and summery and really, really good! Plus, it’s a great way to take advantage of all the wonderful fresh strawberries in the market this time of year.

It was so good, I then made it again with my grandchildren who were visiting recently from DC. I am on a mission to insure that they both learn to cook and enjoy doing it. Afterall, as humans we generally eat 3 meals a day. For something that is essential to our survival, I am continually perplexed by the number of people that don’t know how to cook. How can something so fundamentally essential to life, and something that requires our attention 3 times a day, be an activity that many people have not mastered? Hopefully my grandchildren will not be among that group, thus, every chance I get I have them help me in the kitchen. “Help” is a relative word, as they typically make more work for me. But it is a true labor of love, and we all enjoy this time immensely. I also hope I’m instilling in them some great memories with me.

So, let’s get started making my Sensational Strawberry Upside-Down Cake. Here is what you’ll need to make it:

For The Upside-Down Strawberries

1/2 Stick Butter, Cut into Small Cubes

1 Pound Fresh Strawberries

1/2 Cup Granulated Sugar

For The Cake Batter

1 1/2 Cups All-Purpose Flour

1 Teaspoon Salt

1 1/2 Teaspoons Baking Powder

1 Stick Butter, Cut Into Small Cubes & Brought To Room Temperature

1 Cup Granulated Sugar, Divided

2 Large Eggs

1 Cup Sour Cream

Preheat the oven to 350º F.  Begin by buttering a 10″ round by 2″ deep cake pan. I butter the pan…

add a parchment round, then butter the paper. This is to insure that my scrumptious strawberry upside-down cake comes out of the pan perfectly. Finally, dot the pan with the 1/4 stick of butter that’s been cubed.

Next prepare the strawberries. Wash, pat dry, and remove stems from the strawberries.

Then slice them into 1/4″ pieces.

Gently toss the strawberries with 1/2 cup granulated sugar.

Then if you have a granddaughter, have her place the strawberries evenly around the bottom of the prepared cake pan and on top of the butter pieces.

If you don’t have a sweet granddaughter (who likes to wear, while she cooks, her “Sound of Music Dress” that Grandma bought her in Salzburg, Austria) then I’m afraid you’ll have to do this step yourself.

Now set the strawberries aside to prepare the cake batter.

Whisk together the flour, salt and baking powder.

If you have a sweet grandson put him to work doing this step. Just make sure he keeps the flour in the bowl.

Add the 1 stick of cubed butter to the bowl of your standing mixer.

Pour on 1 cup of granulated sugar…

and beat until the mixture becomes white and fluffy.

At this point add the 2 eggs and beat to combine.

Finally, beat in the flour mixture in 3 additions, alternating with the sour cream, until smooth.

Dollop the cake batter over the strawberries.

Then, using a rubber spatula, carefully smooth it evenly over all the fruit.

Place it in the center of your preheated oven. Bake about 1 hour, until a toothpick inserted in the center comes out clean, and the top springs back when touched. Set the pan aside to cool for about 10 minutes. Then, run a small knife around the edge of the cake. Carefully invert it onto a serving platter or cake stand that has sides, as the strawberries will have produced some juice. Remove and discard the parchment paper. This scrumptious strawberry upside-down cake is simply delicious served warm with a dollop of whipped cream. Refrigerate any remaining cake, which is also delicious served cold for breakfast the next day. Yes, it’s so yummy you’ll be dreaming of having another piece real soon!

Here’s the handy-dandy printable recipe. ENJOY!

SCRUMPTIOUS STRAWBERRY UPSIDE-DOWN CAKE

 

Print

Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

When I say this capke is "scrumptious" I really mean it!! This cake is super moist and absolutely yummy. I dare you not to love it!

Author: Celia Becker

Recipe type: Dessert

Serves: 8

Ingredients

• For The Upside Down Strawberries
• ½ Stick Butter, Cut into Small Cubes
• 1 Pound Fresh Strawberries
• ½ Cup Granulated Sugar
• For The Cake Batter
• 1½ Cups All-Purpose Flour
• 1 Teaspoon Salt
• 1½ Teaspoons Baking Powder
• 1 Stick Butter, Cut Into Small Cubes & Brought To Room Temperature
• 1 Cup Granulated Sugar, Divided
• 2 Large Eggs
• 1 Cup Sour Cream

Instructions

1. Preheat the oven to 350º F. Begin by buttering a 10" round by 2" deep cake pan.
2. I butter the pan, add a parchment round, then butter the paper.
3. Finally, dot the pan with the ¼ stick of butter that's been cubed.
4. Wash, pat dry, and remove stems from the strawberries, then slice them into ¼" pieces.
5. Gently toss the strawberries with ½ cup granulated sugar.
6. Place the strawberries evenly around the bottom of the prepared cake pan and on top of the butter pieces.
7. Whisk together the flour, salt and baking powder.
8. Add the 1 stick of cubed butter to the bowl of your standing mixer.
9. Pour on 1 cup of granulated sugar and beat until the mixture becomes white and fluffy.
10. Add the 2 eggs and beat to combine.
11. Beat in the flour mixture in 3 additions, alternating with the sour cream, until smooth.
12. Dollop the cake batter over the strawberries. Using a rubber spatula, carefully smooth batter evenly over all the fruit.
13. Place pan in the center of your preheated oven.
14. Bake about 1 hour, until a toothpick inserted in the center comes out clean, and the top springs back when touched.
15. Set the pan aside to cool for about 10 minutes. Then, run a small knife around the edge of the cake.
16. Carefully invert it onto a serving platter or cake stand that has sides, as the strawberries will have produced some juice.
17. Remove and discard the parchment paper.

Notes

This scrumptious strawberry upside-down cake is simply delicious served warm with a dollop of whipped cream. Refrigerate any remaining cake, which is also delicious served cold for breakfast the next day.

3.4.3177

So there you have it: SCRUMPTIOUS STRAWBERRY UPSIDE-DOWN CAKE

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