Strawberry Upside Down Cake Recipe
Perfect little strawberry upside down cakes baked with roasted strawberries and a hint of fresh lemon juice. These treats are perfect for an easy — and special — breakfast, picnic, or dessert.
Prep Time:
25 minutes
Cook Time:
40 minutes
Serves:
6
Perfect for:
Mothers Day
Fathers Day
BBQ and Tailgates
Birthday Parties
Summer Treats
Bite-Sized Desserts
Ingredients
- 3/4 Cup all-purpose flour
- 3/4 Tsp. baking powder
- 1/4 Tsp. kosher salt
- Zest of 1 medium lemon
- 1 large egg
- 1/4 Cup buttermilk
- 1 Tbsp. fresh lemon juice
- Vanilla ice cream or whipped cream
- 1/2 Cup sugar
- 1/4 Cup canola oil (olive oil may also be used for a unique twist)
- 12 Driscoll’s Berry Big Strawberries, hulled and halved lengthwise
- 2 Tablespoons sugar
- 1 Tsp. all-purpose flour
Directions
- SPRAY a 6 cup muffin or cupcake pan with cooking spray.
- PLACE 3/4 cup flour into a medium bowl.
- ADD 3/4 teaspoon baking powder and 1/4 teaspoon salt.
- WHISK to combine and then SET ASIDE flour mixture.
- PLACE 1/2 cup sugar into a small bowl.
- ADD 1/4 cup oil, zest of 1 lemon, and 1 egg.
- WHISK until fully incorporated.
- ADD half of flour mixture.
- STIR gently just until combined. Do not over mix.
- ADD 1/4 cup buttermilk and 1 tablespoon lemon juice.
- STIR gently just until combined. Do not over mix.
- ADD remaining flour mixture.
- STIR gently just until batter is smooth. Do not over mix.
- PLACE 3 or 4 roasted strawberry halves, seed side down, into each well of muffin pan and be sure to COVER bottom of each well completely with berries.
- DIVIDE any remaining strawberry juice equally between wells.
- SCOOP about 1/3 cup batter into each well.
- BAKE 10 minutes and then ROTATE muffin pan.
- CONTINUE BAKING 8 – 10 minutes longer or until tops spring back when touched and a toothpick inserted in center comes out clean.
- ALLOW cakes to COOL in pan 10 minutes.
- RUN a small knife around edges of wells to loosen cakes.
- PLACE a cutting board or platter on top of muffin pan.
- INVERT carefully and jiggle muffin pan to release cakes.
- SERVE warm or at room temperature with vanilla ice cream or slightly sweetened whipped cream.
- PREHEAT oven to 400˚F.
- PLACE strawberries into a large baking dish.
- SPRINKLE 2 tablespoons sugar over strawberries and TOSS gently to coat.
- ROAST strawberries 15 to 20 minutes, STIRRING occasionally, until berries have softened slightly and released some juices.
- REMOVE strawberries from oven.
- REDUCE oven to 350˚F and ALLOW strawberries to cool 10 minutes.
- SPRINKLE 1 teaspoon flour over strawberries and STIR gently to incorporate.
- SET ASIDE roasted strawberries.
