UPSIDE-DOWN STRAWBERRY SHORTCAKE
For a tasty twist at dessert time, this special spring shortcake dessert has a bountiful berry layer on the bottom. The moist and tempting cake is a treat our family has savored for years. -Debra Falkiner, St. Charles, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.
Nutrition Facts : Calories 296 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 214mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
FRESH STRAWBERRY UPSIDE DOWN CAKE
I live in Florida and have access to strawberries for a few months at a time. Many of my friends and neighbors can't wait until I start preparing this cake.
Provided by parealtor313
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
- Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 58.3 g, Cholesterol 0.8 mg, Fat 5 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 330.7 mg, Sugar 26.9 g
STRAWBERRY UPSIDE-DOWN CAKE
This is for the Strawberry lovers. The best time for this would be during late spring and early summer when strawberries are at their peak. It is also great to take to potlucks or to treat the family. We found this recipe in the newspaper food section. NOTE: For the cake mix, we use the Betty Crocker Super Moist Butter Recipe Yellow Cake mix.
Provided by c0dphish
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Place butter in a 9-by-13 inch glass cake pan and put it in the oven until the butter is melted.
- Sprinkle the brown sugar over the melted butter.
- Place the cut strawberries in a bowl and sprinkle them with the 2 tablespoons of sugar.
- Stir gently until a juice is produced.
- Place the strawberries (cut side up) in the pan over the brown sugar (Berries should not overlap).
- Reserve the juice.
- Place the dry cake mix in a large bowl.
- Use a whisk to break up any clumps.
- Make a well in the center of the mix.
- Pour the milk into the well and blend the batter together.
- Add the oil to the cake mix and blend well.
- Add the eggs, one at a time, blending after each addition.
- Add the reserved strawberry juice.
- Pour the batter over the strawberries in the pan.
- Bake at 350 degrees for 40-45 minutes or until the center of the cake feels firm when lightly touched.
- Cool the cake on a wire rack for 5 minutes.
- Place tray over the cake and carefully invert the cake and tray together so that the cake comes out of the pan with the strawberries on top.
- Drizzle the cooled cake with syrup (optional).
STRAWBERRY JELL-O UPSIDE-DOWN CAKE
Here's a twist on strawberry shortcake-and what an impressive twist it is, with layers of cake, JELL-O, COOL WHIP and fresh berries.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans. Wash and dry cake pans; reserve 1 for later use. Cool cakes completely.
- Meanwhile, add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour 1/3 cup gelatin into 9-inch round pan sprayed with cooking spray. Refrigerate 10 min. or until gelatin is set but not firm. Top with fruit then remaining gelatin. Refrigerate 30 min. or until gelatin is firm.
- Dip knife in warm water, then run around edge of pan to loosen gelatin from side of pan. Dip pan in warm water, just to rim, for 15 sec. Lift from water and gently pull gelatin from edge of pan with moistened fingers. (Do not remove gelatin from pan.) Spread 1/2 cup COOL WHIP over gelatin; cover with 1 cake layer, rounded side up.
- Place remaining cake layer, rounded side up, on serving plate; spread with 1 cup of the remaining COOL WHIP. Invert gelatin-filled pan over frosted cake layer; remove pan. Spoon remaining COOL WHIP into resealable plastic bag. Cut hole in one bottom corner of bag; use to pipe COOL WHIP into spaces between layers.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
STRAWBERRY UPSIDE-DOWN CAKE
Steps:
- Preheat oven to 350 degrees F.
- Spray 8 (4-ounce) ramekins with cooking spray. Using a 1/4 cup of sugar, coat each greased ramekin with a good sprinkle. Slice strawberries in quarters, and arrange in a spiral pattern on the bottom of each ramekin.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl with an electric mixer, cream together butter, mascarpone and the sugars. Beat in the eggs, 1 at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the strawberry nectar. Stir well to remove any lumps. Pour the mixture into each ramekin over the strawberries and tap the ramekins on counter to release any air bubbles. Arrange the ramekins on a half sheet tray. Bake until a toothpick inserted into the center of the mini cakes comes out clean, about 25 to 28 minutes.
- Let the cakes cool for 2 minutes, then run a knife along the outside edge of the ramekin and invert the ramekins onto serving plates. Sprinkle with powdered sugar and serve.
More about "upside down strawberry cake food"
EASY STRAWBERRY UPSIDE DOWN CAKE RECIPE - SHE WEARS MANY HATS
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4.2/5 (26)Category Cakes, Cupcakes & MuffinsServings 8Total Time 55 mins
- Melt 1/4 cup butter in a 9-inch round or 9x9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place baking pan in oven for 1 minute. Remove from oven and whisk to blend. Arrange sliced strawberries evenly over top. Set aside.
- In a mixing bowl beat together remaining 1/2 cup softened butter and granulated sugar until slightly lightened in color, about 2 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract and cinnamon.
STRAWBERRY UPSIDE DOWN CAKE - THE BUTTERED HOME
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Reviews 11Calories 438 per servingCategory Desserts
- Preheat oven to 350 degrees Fahrenheit. Grease a bundt or tube pan with cooking spray. Place Berries in a medium size bowl. Mix cornstarch and sugar together. Sprinkle over and mix with berries. Add vanilla and mix. Set aside.
- Sift flour, salt, and sugar together in a large bowl. In a separate bowl, beat eggs until foamy. Add oil, butter and milk, mixing well. Stir in vanilla. Add wet ingredients to dry and mix just until it comes together with few lumps. Taking care not to over mix.
- Spread strawberries in the bottom of prepared pan in a singe layer. Pour cake mixture over berries.
- Bake in preheated oven for 1 hour or until knife comes out clean when testing.. Cool in the pan for 15 minutes. Turn out onto cake plate or board. Enjoy!
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5/5 (6)Total Time 1 hr 10 minsCategory Feed a Crowd, Fourth of July, Summer, Dessert
- Preheat oven to 350°. Grease a 12" oven-safe skillet, add a parchment circle, then grease again.
- In a large bowl, stir together strawberries, brown sugar, and cornstarch until fully coated and juicy.
STRAWBERRY UPSIDE-DOWN CAKE - KEVIN LEE JACOBS
From agardenforthehouse.com
Reviews 8Servings 8Cuisine FrenchCategory Afternoon Tea, Dessert
- Preheat the oven to 350°F. Pour the melted butter into a 7 1/2- by 12-inch (or similar sized) rectangular baking dish. Arrange the berries, cut-side up, in a single layer on top of the butter. Sprinkle with the 1/3 cup of sugar and set aside.
- Put the (room-temperature) butter, sugar, vanilla, and salt in the workbowl of a food processor. Blitz until creamy -- about 10 seconds. Add the eggs and the lemon zest, and process until well incorporated -- about 10 seconds. Add 1/3 of the flour and half of the milk, pulsing the machine until the flour disappears into the batter. Then pulse in another 1/3 of the flour and remaining milk. Pulse in the remaining flour.
- Pour the thick batter over the strawberries. Use a spatula or the back of a spoon to spread the batter as evenly as possible over the berries without dislodging them.
- Bake in the preheated oven until the cake turns spotty brown and is just springy to the touch -- 30-35 minutes. Let cool on a wire rack for 5-10 minutes. Then run a knife around the edge of the cake. Unmold while still hot onto a baking sheet or serving platter. Serve warm or at room temperature. If you wish, top each serving with a dollop of vanilla ice cream, crème fraiche, or mascarpone.
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5/5 (6)Category DessertCuisine AmericanTotal Time 50 mins
- Preheat the oven to 350F. Grease or spray a 9″ nonstick cake pan. Cut a sheet of parchment paper to fit the bottom of your pan, then spray or grease again; set aside.
- Add the coconut milk, sugar, tapioca flour, vanilla, and a pinch of salt to a medium bowl; whisk until the tapioca flour has dissolved. Fold the sliced strawberries into the sugar mixture, then spread this evenly over the base of the cake pan.
- Whisk the oat flour, tapioca starch, baking powder, baking soda, and salt together in a large bowl. In a separate, smaller, bowl, mix the coconut milk, sugar, vinegar, and vanilla together until smooth. Add the wet ingredients to the dry, then gently mix the two together, until no lumps remain. Pour the cake mixture over the strawberries, using a spatula to smooth out the top, if necessary. “Drop” the cake pan onto the counter a few times, to remove any bubbles that may have been trapped in the batter.
- place the cake in the middle rack of the oven and bake for 32-35 minutes, until the top is golden brown and a toothpick comes out cleanly. Remove the cake from the oven and run a butter knife along the edge of the cake. Place the entire cake pant on top of a baking rack and let cool for 10 minutes. Then, carefully flip the cake onto a plate or serving dish; let the cake sit for an additional 5 minutes before removing the pan, to allow the sauce to absorb into the cake. Carefully remove the cake pan from the cake; if you greased the tin well there shouldn’t be any sticking, but if any caramel or strawberries do stick to the top, use a spoon to remove them from the pan and place them back on the cake.
STRAWBERRY UPSIDE DOWN CAKE - A COOKIE NAMED DESIRE
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5/5 (1)Total Time 1 hr 10 minsCategory CakeCalories 203 per serving
- Preheat the oven to 350°F. Cut out a round of parchment paper and line the bottom of an 8-inch cake pan.
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- In a large bowl, beat cream cheese until creamy. Add pudding mix, milk, sugar, and lemon juice, and continue beating until smooth. Add whipped cream and fold until well blended.
- Place strawberry halves in a 9-inch pie plate. Spoon cream cheese mixture over them and top with crumbled graham cracker crumbs. Serve or cover and chill until ready to serve.
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- In a stand mixer, beat butter and sugar until lightened in color, then add in the eggs one at a time.
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3/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- In a well-seasoned, 10.5 inch cast iron skillet, heat 1/2 cup butter and the brown sugar over medium heat until butter is melted; stirring constantly. Remove from heat.
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Reviews 6Calories 227 per servingCategory Dessert
- Preheat oven to 350F. Line an 8-inch cake pan with parchment paper; this is very important! Use a pastry brush and spread butter over the parchment paper.
- In a small bowl, combine the brown sugar, cinnamon, nutmeg and cornstarch; set aside. Arrange sliced fruit on the bottom of the pan, over-lapping the fruit slightly and in the center. Sprinkle with prepared sugar mixture and slivered almonds; set aside.
- Place eggs, white granulated sugar and vanilla extract into mixer bowl. Whisk on high speed until eggs are thick, pale and fluffy. Gently fold in the sour cream. Combine the flour and baking powder and sift into the batter in small batches, folding it in gently after each addition. Fold in diced strawberries.
- Pour batter over prepared fruit in pan. Bake in preheated oven until top is golden brown, about 25 minutes. Remove cake from oven when done and let stand for about 30 minutes.
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Reviews 8Servings 8
- Place the butter and sugar in a saucepan. Heat and stir until the butter has melted and the sugar has dissolved.
- In the bowl of an electric mixer, mix together eggs, sugar and salt. Add melted butter, yogurt, vanilla extract and lemon zest and mix to incorporate.
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- Position rack in center of oven and preheat to 350°F. Generously grease the sides of a 9-inch round cake pan.
- Cut the 3 tablespoons butter into small pieces and place in the cake pan. Place the pan in the oven for a minute or two until the butter is just melted.
- Remove the pan from the oven and swirl the melted butter to coat the bottom of the pan. Evenly sprinkle the brown sugar over the melted butter to form a thin layer at the bottom of the pan. Arrange the sliced strawberries in a single layer over the brown sugar, making sure the slices are touching or slightly overlapping.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to beat the softened butter and sugar until fluffy. Scrape the bowl and blend in the egg and vanilla. Beat on high for 3 minutes, scraping the bowl occasionally. With the mixer on low speed, gradually blend the flour mixture into the wet mixture, alternating with the milk until just combined.
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