Upside Down Strawberry Shortcake
Discover the delightful twist on a classic dessert with this Upside Down Strawberry Shortcake—a show-stopping treat that puts caramelized strawberries front and center! This easy yet elegant recipe features a moist, buttery cake layered over a bed of juicy, golden-brown strawberries coated in a rich brown sugar glaze. Perfectly balanced with the light sweetness of whipped cream, this cake is irresistibly flavorful and visually stunning. Made with simple pantry staples and fresh, vibrant strawberries, it’s an ideal dessert for summer gatherings, birthdays, or any occasion that calls for something special. Prepare to wow your taste buds and your guests with this gorgeous upside-down creation!
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Recipe Information
Ingredients
- 500 grams Fresh strawberries
- 100 grams Granulated sugar
- 115 grams Unsalted butter
- 75 grams Brown sugar
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 240 milliliters Heavy cream
- 15 grams Powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
Rinse and hull the strawberries. Slice them in half and set aside.
In a small saucepan, melt 75 grams of butter over medium heat. Stir in the brown sugar until fully combined, then pour this mixture evenly into the bottom of the prepared cake pan.
Arrange the sliced strawberries, cut side down, over the brown sugar and butter mixture in a single layer.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the remaining 40 grams of softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Do not overmix.
Pour the batter evenly over the strawberries in the cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes. Then, carefully invert it onto a serving plate, lifting the pan slowly to reveal the caramelized strawberries on top.
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Slice the cake and serve with a dollop of whipped cream on top. Enjoy your Upside Down Strawberry Shortcake!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 27.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
