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Strawberry Shortcake Upside-Down Cake

2023-02-20 - Written by: Emma Taylor

Cakes Strawberries Vanilla

Strawberry Shortcake Upside-Down Cake

A twist on the classic strawberry shortcake, this upside-down cake combines fresh strawberries and shortcake crumbs with a moist vanilla sponge.

Strawberry Shortcake Upside-Down Cake

Servings:

4-6 people

Ingredients:

For the cake:

  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the strawberry shortcake topping:

  • 1 cup fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter, melted
  • 1 cup shortcake crumbs (see note)

For the whipped cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar

Instructions:

  1. Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish and set aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
  5. Pour the batter into the prepared baking dish and smooth the top.
  6. In a separate bowl, mix together the sliced strawberries, granulated sugar, and cornstarch. Let sit for 10 minutes, allowing the berries to release their juice.
  7. Arrange the strawberry mixture on top of the cake batter in an even layer.
  8. Sprinkle the shortcake crumbs evenly over the strawberry topping.
  9. Drizzle the melted butter over the shortcake crumbs.
  10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Note:

To make shortcake crumbs, crumble store-bought shortcakes into fine crumbs using a food processor or mortar and pestle. Alternatively, use crushed ladyfingers.

Assembly:

  1. Once the cake has cooled, cut it into squares or triangles.
  2. Top each serving with whipped cream and a few slices of fresh strawberry.
  3. Serve immediately and enjoy!

This recipe is inspired by the classic strawberry shortcake, but with an upside-down twist! The moist vanilla sponge cake is topped with a layer of fresh strawberries and crunchy shortcake crumbs, creating a delightful texture combination. Perfect for warm weather or any occasion that calls for a sweet treat.