Strawberry Upside-Down Cake
Makes a 12” diameter round cake.
1 lb. Strawberries, thinly sliced into rounds
¼ Cup Brown Sugar
2 Tablespoons Cornstarch
1-3/4d Cup All-Purpose Flour
2 Teaspoons Baking Powder
Pinch of Salt
¾ Cup Granulated Sugar
2 Large Eggs
½ Cup Sour Cream
½ Cup Unsalted Butter, melted
1 Teaspoon Pure Vanilla Extract
2 Cups Whipping Cream
½ Cup Granulated Sugar
1 Teaspoon Almond Extract
½ Cup Prepared Chocolate Syrup
Preheat oven to 350 degrees.
Grease a 12” springform pan (or oven-safe skillet), add a parchment circle, then grease again.
In large bowl, stir together strawberries, brown sugar, and cornstarch until fully coated and juicy. Then, add to cake pan and spread in an even layer.
Make the cake batter: In a small bowl, whisk together the flour, baking power and salt. In a large bowl, mix together the sugar, eggs, sour cream, butter and vanilla. Add in the dry ingredients and stir until just combined.
Pour the cake batter over the strawberry mixture and spread as evenly as possible. If you need to, use wet hands to spread the batter over the berries.
Bake until the cake is golden and a toothpick comes out clean, about 35 minutes.
Let the cake cool in the pan, about 15 minutes
Run a knife around the inside of the pan, and open the springform pan and cool another hour.
Invert the cake onto a serving platter and gently remove the parchment paper. Let cool completely or refrigerate for 30 minutes.
Whip whipping cream 3 minutes, then add granulated sugar and almond extract until stiff peaks form.
Pipe or spread the whipping cream, as desired, on the cake.
Decorate cake, as desired, with whole strawberries.
Drizzle chocolate sauce over top of cake, as desired.
Add other decorations to cake, as desired, such as edible flowers (shown in photo), or sprinkles.