Strawberry Upside-Down Cakes

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This was part of my Strawberry Extravaganza I did for the Foodbuzz 24, 24, 24. Check out the post and enter to win homemade jam!

When I think of strawberries I automatically think of dessert. It’s kind of hard to be innovative in the strawberry dessert arena, but I gave it a shot.

One of my favorite desserts I’ve made was Mark Bittman’s upside-down apple cake that I made for my local harvest potluck. I wanted to see if I could somehow re-create that with strawberries. It’s not really a new idea, but in my searching none of the recipes I found were really what I wanted.

The whole wheat pastry flour in this cake makes it more substantial, reminding me a bit more like a strawberry shortcake than a traditional airy cake. Feel free to top it with some whipped cream, or balsamic chocolate sauce if you really want to mess with your taste buds.

Strawberry Upside-Down Cakes

Mini cakes with fresh strawberries

Author : Megan Myers

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Desserts

Cuisine American

Servings 24 mini cakes

Calories 275 kcal

Ingredients

  

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• 2 sticks unsalted butter, softened
• 1 ¾ cups raw sugar
• 4 large eggs
• 1 cup whole milk
• 1 tbsp pure vanilla extract
• 1 vanilla bean, seeds scraped out
• 2 3/4 cups whole wheat pastry flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup brown sugar
• 2 cups strawberries, sliced vertically

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Instructions

• Preheat oven to 350. Grease cupcake tins. Sprinkle a teaspoon of brown sugar into the bottom of each cup, then arrange 4-5 strawberry slices on top. Reserve extra berries and sugar.
• In a large bowl, cream butter and raw sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix together flour, baking powder, and salt in a small bowl. In another, whisk together milk and both vanillas. (I just use a liquid measuring cup.)
• Alternate adding flour and milk mixtures to the large bowl, starting and ending with the flour. Make sure everything is well combined, but don’t overmix.
• Divide batter equally between cupcake wells. Bake for 20-30 minutes, or until a toothpick inserted in center is clean. Cool for 5-10 minutes, then invert onto a cookie sheet. Carefully replace any strawberries that didn’t stick to the cakes.
• While cakes are baking, cook the reserved berries and brown sugar over medium-low heat, until thick and jam-like.
• Cut the rounded tops off the cakes so each cake can sit flat. Add a spoonful of the cooked berries to the top of each cake and serve.

Notes

Adapted from Organic and Chic

Recommended Products

• KitchenAid 5-Speed Ultra Power Hand Mixer
• OXO Good Grips 3-piece Mixing Bowl Set
• USA Pan Bakeware Cupcake and Muffin Pan, 12 Well

Nutrition

Calories: 275 kcalCarbohydrates: 43 gProtein: 6 gFat: 10 gSaturated Fat: 6 gCholesterol: 54 mgSodium: 115 mgFiber: 3 gSugar: 22 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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