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!

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.

Step 2

Rinse and hull the strawberries. Slice them in half and set aside.

Step 3

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.

Step 4

Arrange the sliced strawberries, cut side down, over the brown sugar and butter mixture in a single layer.

Step 5

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 6

In a large bowl, beat the remaining 40 grams of softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 7

Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.

Step 8

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.

Step 9

Pour the batter evenly over the strawberries in the cake pan and smooth the top with a spatula.

Step 10

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

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.

Step 12

In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.

Step 13

Slice the cake and serve with a dollop of whipped cream on top. Enjoy your Upside Down Strawberry Shortcake!

Nutrition Facts

Serving size	1479.9 grams (1479.9g)

Amount per serving	% Daily Value*
Calories	3486

Total Fat 196.00g	251%
Saturated Fat 111.20g	556%
Polyunsaturated Fat 0.10g
Cholesterol 882mg	294%
Sodium 988mg	43%
Total Carbohydrate 390.90g	142%
Dietary Fiber 15.30g	55%
Total Sugars 218.70g
Protein 40.80g	82%

Vitamin D 135IU	673%
Calcium 399mg	31%
Iron 14mg	77%
Potassium 1395mg	30%

*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.

Source of Calories

Fat: 50.5%

Protein: 4.7%

Carbs: 44.8%