Strawberry Upside Down Cakes
If you love pineapple upside down cake, you are going to absolutely love strawberry upside down cake! I made these in mini portions using a muffin tin because, not only are they totally adorable, but they are the perfect portion of cake! The strawberry layer on top (baked on bottom) makes these super moist and infused with a delightful fruity flavor. Just like a typical upside down cake these mini cakes get inverted to show the delicious fruit layer on top! I highly recommend making these mini cakes during the summertime when bright red strawberries are in season, but no matter what time of year you are making these, they will be amazing. The beautiful red color makes these great for 4th of July, Memorial Day, Labor Day or even Valentine’s Day! Serve them warm with a scoop of ice cream for a sweet and tasty treat!
ingredients needed
Cold Butter & Brown Sugar: A little cold butter and brown sugar will go into the muffin tin first to help caramelize the strawberry layer on the bottom of these mini cakes! Strawberries: Some thinly sliced strawberries will be baked on the bottom to create the upside down cakes. Dice up the rest of the strawberries and add them to the cake batter for extra strawberry flavor! Softened Butter: In the cake batter, be sure to use room temperature butter! I love using softened butter versus melted butter in my cake batters for extra lift and crumb. Granulated Sugar & Brown Sugar: Both regular granulated sugar and brown sugar are added to make these mini cakes nice and sweet. Egg: Egg adds structure and helps the cakes rise in the oven. Almond Extract: Almond extract is added for some flavor! I like almond extract in these because it goes really well with the strawberry flavor. Feel free to add vanilla extract instead. All-Purpose Flour: You can use all-purpose flour or for gluten-free strawberry upside down cakes, use a gluten-free 1 to 1 replacement flour. Baking Powder: To help these cakes rise in the oven! Salt: A bit of salt is important to balance all of the flavors. Cinnamon: For extra flavor! Milk: Milk is the liquid in these mini cakes that will make them moist and tender. I used whole milk.
how to make mini strawberry upside down cakes
tips for success
Don’t over mix the batter! Once the flour goes into the cake batter, be sure not to over mix. Only mix until all of the ingredients are combined and no more! Over mixing will cause a dense and tough cake! Cool before flipping! Make sure to let the cakes cool in the muffin tin for 5 minutes before flipping them onto the cooling rack! This will allow the strawberries to set in place before inverting. But don’t wait too long either! They need to be warm to release from the pan, too. Use fresh strawberries! Unfortunately frozen strawberries won’t work in this mini strawberry upside down cakes recipe. You need fresh strawberries for just the right amount of moisture!
More Dessert Recipes to Try
Mini Strawberry Shortcakes Mini Peach Upside Down Cakes Blackberry Crisp Mini Cheesecake Cupcakes Strawberry Oatmeal Bars
