Are you craving a show-stopping dessert that's surprisingly simple to make? Look no further! This upside-down strawberry cake is the perfect recipe for those wanting a delicious and impressive treat without spending hours in the kitchen. It's the ideal blend of sweet, juicy strawberries and a moist, tender cake – a guaranteed crowd-pleaser for any occasion, from casual weeknight dinners to elegant gatherings. This recipe offers a delightful combination of homemade cooking and easy recipes, making it perfect for both beginner bakers and experienced cooks. Get ready to impress your loved ones with this stunning and flavorful dessert!
Ingredients:
For the Strawberry Topping:
- 1 tablespoon unsalted butter
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions:
Get started with the strawberry topping:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cast iron skillet or a 9x13 inch baking pan. You can also use a springform pan for easier serving.
- Melt the butter in the prepared skillet over medium heat. Add the sliced strawberries and sugar, stirring gently to coat. Cook for about 5-7 minutes, stirring occasionally, until the strawberries soften and release some of their juices. Stir in the lemon juice. This step helps to intensify the strawberry flavor and prevent the cake from becoming soggy.
- Carefully pour the strawberry mixture into the prepared skillet, arranging the slices evenly.
Now for the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easiest with an electric mixer, but you can do it by hand if you prefer a bit of a workout!
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix. Overmixing can lead to a tough cake.
- Carefully pour the batter over the strawberry mixture in the skillet. Spread evenly.
Baking and serving:
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the skillet for about 10 minutes before carefully inverting it onto a serving plate. The warm strawberries will create a gorgeous, glossy topping.
Tips for the Best Upside Down Strawberry Cake:
- Use ripe, but firm strawberries: This will ensure they hold their shape during cooking and won't become mushy.
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Check for doneness: Start checking for doneness around the 30-minute mark to avoid overbaking. A toothpick inserted into the center should come out clean.
- Let it cool slightly before inverting: This prevents the cake from breaking apart.
Variations:
- Other fruits: Try this recipe with other fruits like blueberries, raspberries, or peaches. Adjust the sugar according to the sweetness of the fruit.
- Spices: Add a dash of cinnamon or nutmeg to the cake batter for a warm, spiced flavor.
- Glaze: Drizzle a simple glaze made with powdered sugar and a little milk or lemon juice over the cooled cake.
Nutritional Information (per serving, approximate):
Calories: Around 350-400 Fat: Around 15-20g Protein: Around 4-5g Carbohydrates: Around 50-60g
This upside-down strawberry cake is a perfect example of a delicious dish that’s surprisingly easy to make. It’s a fantastic quick dinner idea dessert or a special occasion treat. Enjoy!