Scrumptious Strawberry Upside Down Cake Recipes

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.

Steps:

• For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
• Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
• Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
• Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
• Let shortcakes cool before splitting and filling with sugared berries.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking pan.
• Sprinkle the 4 cups of mini marshmallows on the bottom of the prepared baking pan.
• In a bowl, combine the frozen strawberries and jello gelatin powder; set aside.
• To make the cake: in a bowl, cream together the Crisco shortening, butter and sugar for about 2 minutes.
• Add in eggs and almond extract; beat for about 3-4 minutes.
• In a small bowl, combine the flour, baking powder and salt.
• Add to the creamed mixture alternately with the half and half cream; mix well until combined.
• Pour over the marshmallows in the pan.
• Spoon the strawberry mixture over the batter (don't worry about any bare spots!).
• Bake for 45-50 minutes.
• Cut in squares and serve with whipping cream of Cool Whip topping.
• Delicious!

Steps:

• Grease and lightly flour three 8 1/2-inch round pans or one 13x9x2-inch rectangle pan. Preheat oven to 350.
• Stir together flour, baking powder, baking soda, salt, and jello. Set aside.
• In a large bowl, with an electric mixer, whip softened butter. Then add sugar and vanilla until well mixed. Add egg whites one at a time, beating well after each addition, then mix in strawberries.
• Then alternately add flour mixture and buttermillk to butter mixture until all ingrediants are mixed well.
• Pour into pans. Bake for 25 to 30 minutes for 8 inch pans and 30 to 35 minutes for 13x9x2 or until a wooden tothpick inserted comes out clean. Cool cakes in pans placed on wire racks for 10 minutes. Remove round cake layers from pans and let cool on a wire rack.
• (Frosting listed under Scrumptious Strawberry Frosting).