Upside Down Strawberry Cake Recipes

EASY STRAWBERRY UPSIDE DOWN CAKE

Steps:

• Fill the bottom of 9 x 13 pan with fresh Strawberries, then sprinkle a small box sugar free jello (dry) over berries, cover with mini marshmallows.
• Mix a boxed cake mix as instructions on the package and pour over the strawberries and marshmallows and bake at 350 F for 30 - 35 minutes, until cake mix is cooked. Test with a toothpick.
• Serve warm with ice cream or whipped cream and enjoy!

STRAWBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Put a single layer of miniature marshmallows on the bottom of the pan.
• Prepare cake mix according to package instructions. Pour batter over marshmallows in pan.
• Mix gelatin powder and strawberries in a medium bowl. Pour over cake batter in the pan.
• Bake according to package instructions.

FRESH STRAWBERRY UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
• Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

STRAWBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees.
• Place butter in a 9-by-13 inch glass cake pan and put it in the oven until the butter is melted.
• Sprinkle the brown sugar over the melted butter.
• Place the cut strawberries in a bowl and sprinkle them with the 2 tablespoons of sugar.
• Stir gently until a juice is produced.
• Place the strawberries (cut side up) in the pan over the brown sugar (Berries should not overlap).
• Reserve the juice.
• Place the dry cake mix in a large bowl.
• Use a whisk to break up any clumps.
• Make a well in the center of the mix.
• Pour the milk into the well and blend the batter together.
• Add the oil to the cake mix and blend well.
• Add the eggs, one at a time, blending after each addition.
• Add the reserved strawberry juice.
• Pour the batter over the strawberries in the pan.
• Bake at 350 degrees for 40-45 minutes or until the center of the cake feels firm when lightly touched.
• Cool the cake on a wire rack for 5 minutes.
• Place tray over the cake and carefully invert the cake and tray together so that the cake comes out of the pan with the strawberries on top.
• Drizzle the cooled cake with syrup (optional).

STRAWBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray 8 (4-ounce) ramekins with cooking spray. Using a 1/4 cup of sugar, coat each greased ramekin with a good sprinkle. Slice strawberries in quarters, and arrange in a spiral pattern on the bottom of each ramekin.
• In a medium bowl, whisk together the flour, baking soda and salt.
• In a large bowl with an electric mixer, cream together butter, mascarpone and the sugars. Beat in the eggs, 1 at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the strawberry nectar. Stir well to remove any lumps. Pour the mixture into each ramekin over the strawberries and tap the ramekins on counter to release any air bubbles. Arrange the ramekins on a half sheet tray. Bake until a toothpick inserted into the center of the mini cakes comes out clean, about 25 to 28 minutes.
• Let the cakes cool for 2 minutes, then run a knife along the outside edge of the ramekin and invert the ramekins onto serving plates. Sprinkle with powdered sugar and serve.

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE

Steps:

• For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
• Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
• Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE

Steps:

• Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.

UPSIDE-DOWN STRAWBERRY SHORTCAKE

Steps:

• Sprinkle marshmallows evenly into a greased 13x9-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 in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.

STRAWBERRY UPSIDE DOWN CAKE

Steps:

• In a 9" cake pan mix together the first three ingredients and dot with 1 T butter, then set aside.
• For the topping, sift together dry ingredients.
• Cream butter and sugar; add egg and vanilla and beat well.
• Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
• Spoon batter over fruit mixture.
• Bake at 350 deg F for 30-35 minutes or until golden brown.
• Serve warm, topped with whipped cream, ice cream or cream.

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
• To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
• Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
• Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
• Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
• Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
• On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
• Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
• Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
• Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.