It all starts with a boxed mix.
Kelsey Hansen
This strawberry upside-down cake is easily one of my favorite summer desserts.
I love the combination of sweet, juicy berries and yellow cake.
Credit:Kelsey Hansen
My favorite part, however, is that the whole thing starts with aboxed cake mix.
It’s so easy, which is perfect for a non-baker like me.
Here’s how to make the best strawberry upside-down cake recipe.
Strawberry Upside Down Cake Ingredients
You only need a handful of ingredients to make thisstrawberry cake recipe.
Once baked, the cake is then inverted to serve.
Here’s a quick look at how to make this strawberry upside-down cake recipe.
Grease the bottom and sides of a 13x9-inch baking pan.
Line bottom of pan with parchment paper; set pan aside.
Make Strawberry Mixture
In a large bowl combine sugar and cornstarch.
Add strawberries, vanilla, and lemon zest; toss to coat evenly.
Transfer strawberry mixture to prepared pan spreading evenly.
Mix Cake
Prepare cake mix according to package directions.
Beat in lemon juice until combined.
Pour cake batter over strawberry layer and smooth evenly.
Bake
Bake about 40 minutes or until a wooden toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 10 minutes.
Loosen sides of cake; invert onto a serving plate.
Let cool at least 15 minutes before serving.
Serve warm or cooled.
It will last for 3-4 days, but it’s best eaten withing a day or two.
2,000 calories a day is used for general nutrition advice.
