Strawberry Upside-Down Cake
Cook Time: 40 minutes
Prep Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Description:
For all the strawberry lovers out there, this Strawberry Upside-Down Cake is the perfect dessert to bring to life during the late spring and early summer when strawberries are at their peak. The juicy, sweet berries form the perfect base for this rich, buttery cake that’s perfect for potlucks, family gatherings, or just a special treat at home. This recipe was originally found in the newspaper food section, but it has quickly become a family favorite, especially because it’s easy to make and always a crowd-pleaser. For best results, we recommend using Betty Crocker Super Moist Butter Recipe Yellow Cake Mix, which adds a lovely texture to the cake. The cake itself is moist and soft, and when turned upside down, the strawberries create a beautiful glossy layer that makes it as visually stunning as it is delicious.
Recipe Category: Dessert
Keywords: Strawberry, Berries, Fruit, Potluck, Spring, Summer, Oven, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup |
| Light brown sugar | 3/4 cup |
| Fresh strawberries, sliced | 12 large berries |
| Granulated sugar | 2 tbsp |
| Milk | 1 1/4 cups |
| Eggs | 3 large |
| Strawberry syrup (reserved) | 1/2 cup |
| Betty Crocker Yellow Cake Mix (Super Moist Butter Recipe) | 1 box (approx. 15.25 oz) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 432.2 kcal |
| Fat | 23.9 g |
| Saturated Fat | 7.9 g |
| Cholesterol | 77.6 mg |
| Sodium | 369.4 mg |
| Carbohydrates | 51.4 g |
| Fiber | 0.8 g |
| Sugars | 34.7 g |
| Protein | 4.5 g |
Instructions
-
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). -
Prepare the Pan
Place 1/2 cup butter into a 9×13-inch glass baking dish and place it in the preheated oven. Let the butter melt completely, which should take about 2-3 minutes. -
Make the Sugar Layer
Once the butter has melted, sprinkle 3/4 cup light brown sugar evenly over the butter. The sugar will dissolve into the butter as it bakes, creating a sticky, sweet base for the strawberries. -
Prepare the Strawberries
In a separate bowl, take 12 large strawberries (sliced) and sprinkle them with 2 tbsp granulated sugar. Gently stir the strawberries to coat them in the sugar, then allow them to sit for a few minutes. This will draw out the natural juice from the berries, adding a fresh, vibrant flavor to the cake. -
Place the Strawberries
Carefully arrange the sugared strawberries in a single layer over the brown sugar mixture in the pan. Place them cut-side up to ensure they stay in place while baking. Be mindful not to overlap the strawberries for the best visual appeal. Reserve the juice left in the bowl for the cake batter. -
Prepare the Cake Batter
In a large mixing bowl, pour the contents of the Betty Crocker Super Moist Butter Recipe Yellow Cake Mix. Use a whisk to break up any clumps in the dry mix, creating a smooth texture. -
Add the Wet Ingredients
Create a well in the center of the dry cake mix and pour in 1 1/4 cups milk. Mix together until smooth, ensuring there are no dry pockets. Then, add 3 large eggs, one at a time, mixing well after each addition. Continue mixing until the batter is smooth. -
Add the Strawberry Juice
Add the reserved strawberry juice into the batter, stirring it in gently. The juice will add a subtle strawberry flavor that pairs perfectly with the fruit topping. -
Pour the Batter
Pour the prepared cake batter over the layer of strawberries and brown sugar in the baking dish. Spread the batter evenly to ensure a uniform bake. -
Bake the Cake
Place the cake in the oven and bake at 350°F for about 40-45 minutes, or until the center of the cake springs back when lightly touched. You can also test the cake’s doneness by inserting a toothpick into the center; it should come out clean when the cake is ready. -
Cool the Cake
Once the cake has finished baking, remove it from the oven and allow it to cool in the pan for about 5 minutes. This brief cooling time helps the cake settle and ensures that it will release more easily when inverted. -
Invert the Cake
After cooling, carefully place a large tray or platter over the cake pan. Using both hands, firmly grip the pan and tray, then quickly invert the cake so that the strawberries are now on top. Gently lift off the pan to reveal the beautiful upside-down arrangement of strawberries. -
Optional: Drizzle with Strawberry Syrup
For an extra burst of flavor and a shiny finish, drizzle some strawberry syrup over the top of the cake. This is an optional step, but it enhances the overall sweetness and adds a lovely finishing touch.
Tips for Success:
- Use Fresh Strawberries: Fresh, in-season strawberries will provide the best flavor and texture for this cake. If strawberries aren’t in season, frozen strawberries may be used, but they should be thawed and drained of excess liquid.
- Don’t Overmix the Batter: Once the wet ingredients are added to the dry cake mix, avoid overmixing to keep the cake tender. Mixing until just combined is key.
- Serve Warm or Cold: This cake is delicious either slightly warm from the oven or fully cooled, making it versatile for any occasion. Top it with whipped cream or vanilla ice cream for an added indulgence.
Enjoy this irresistible Strawberry Upside-Down Cake with family and friends as the perfect way to celebrate the bright, fruity flavors of summer!
