Looking for a refreshing strawberry dessert? This one takes the cake! I’ve used this recipe for strawberry lemon upside down cake for years, altering it along the way with more strawberries and lemon. YUM! The butter and brown sugar that are added with the strawberries and lemon rind at the bottom of the pan make a delicious strawberry jam-like topping that adds flavor and limits the need for frosting or extra cake decorating. I love to serve the cake with a scoop of vanilla ice cream or fresh whipped topping. Enjoy!
Strawberry lemon upside down cake served with a scoop of vanilla ice cream
Kimberly A. Baker, ©2020, Clemson University
Strawberry Lemon Upside Down Cake
2 tablespoons butter, melted
1/3 cup packed brown sugar
2 teaspoons grated lemon rind
2 cups fresh strawberries, halved
1 1/4 cups flour
1 1/2 tsp baking powder
1/4 teaspoon salt
2/3 cup sugar
3 tablespoons butter, softened
1 egg
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/2 cup milk
- Preheat oven to 350 °F. Cut a circle of waxed or parchment paper to fit the bottom of a 9-inch round cake pan. Place the paper at the bottom of the cake pan.
- Place 2 tablespoons melted butter in the bottom of cake pan; sprinkle with brown sugar and 2 teaspoons lemon rind. Arrange strawberries cut side up around the bottom of the pan, forming a single layer. Extra strawberry halves can then be placed in a second layer cut side up evenly around the pan, set aside.
- In a small bowl, combine flour, baking powder, and salt.
- Beat sugar and 3 tablespoons butter in a large bowl until fluffy. Add egg, 2 teaspoons lemon rind, and vanilla; beat well.
- Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture.
- Spoon batter over strawberries.
- Bake at 350°F for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes. Loosen edges of the cake with a knife. Place a plate upside down on top of cake pan; invert onto the plate. Remove paper from the top of the cake. Allow cake to cool. Keep refrigerated.
Yield: 8 servings
