Upside-Down Strawberry Shortcake

Almost every summer, I look forward to making strawberry shortcake. The tender, buttery cake of a classic shortcake soaks up the juice from the berries, and the fluffy cap of whipped cream makes it just sweet enough. This year, I’m changing it up with upside-down strawberry shortcake.

This gussied-up version of the summer dessert is a bit fancier, with gelatin added to the berries for extra texture and a bold stripe of red, and with marshmallows studding the cake pan for a sticky-sweet capper. The colorful, layered treat will make a beautiful centerpiece at my Fourth of July picnic, but you can serve it any time of year.

Ingredients for Upside-Down Strawberry Shortcake

• Miniature marshmallows: You’ll sprinkle marshmallows across the bottom of the cake pan, pour the batter over and bake it, then invert the pan so the chewy marshmallows are on top. Every bite gets a pop of ooey, gooey, chewy sweetness.
• Frozen sweetened sliced strawberries: Using frozen strawberries means you can make this summery dessert any time of year. They’re already sweetened and sliced, which makes prep that much speedier.
• Strawberry gelatin: For extra fun, you’ll toss the berries with gelatin to add a colorful, delicious stripe that doubles the fruit flavor.
• Shortening: Though slightly less flavorful than butter, shortening brings the most tender texture to the cake.
• Sugar: Use plain white granulated sugar here.
• Eggs: Always bake with room temperature eggs, which incorporate more thoroughly into the batter to make it evenly moist and easier to work with.
• Vanilla extract: Look for a high-quality vanilla extract brand. You’ll taste the difference.
• All-purpose flour: For the most tender bakes, take care to measure flour properly. Don’t dip the cup into the bag; that will compact the flour, so you’ll take too much. Instead, scoop spoonfuls of flour into a baking cup, then level them off with the flat end of a knife.
• Baking powder: This leavener adds air to the cake as it bakes, giving it a light texture.
• Salt: Adding a pinch of salt to foods draws out their full flavor, which is why we add it even to sweet things.
• Milk: Milk adds sweetness and moisture to the cake. The recipe calls for 2%, but you can swap skim, whole or even nondairy milk if you prefer.
• Toppers: We like to top slices of cake with fresh strawberries and whipped cream before serving them.

Directions

Step 1: Start with the marshmallow base

Preheat the oven to 350°. Grease a 13×9-inch baking dish. Sprinkle the mini marshmallows evenly in the pan. Set the dish aside.

Step 2: Make the fruit gelatin

In a bowl, combine the strawberries and gelatin. Set the mixture aside.

Step 3: Start the cake batter

In a large bowl, cream the shortening and sugar until the mixture is light and fluffy, five to seven minutes.

Editor’s Tip: Take your time here. Creaming the sugar and shortening incorporates plenty of air bubbles, making for a light and fluffy cake.

Step 4: Finish the wet batter

Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Step 5: Mix the dry ingredients

In another bowl, combine the flour, baking powder and salt.

Step 6: Combine the wet and dry ingredients

Add one third of the dry mixture to the creamed mixture; beat well. Add one third of the milk and beat well. Continue with the remaining dry mixture and milk.

Step 7: Layer the cake

Pour the batter into the pan over the marshmallows. Spoon the strawberry mixture evenly over the batter.

Step 8: Bake the cake

Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing it to a wire rack to cool completely.

Step 9: Invert and serve

Invert the cake onto a serving platter (the strawberry layer will be on the bottom). Garnish it with strawberries and whipped cream. Serve the cake warm, cool or cold.

Editor’s Tip: To invert a cake, gently set a large plate on the cooled cake. Keep one flat palm on the plate, and use the other hand to gently lift and flip the cooling rack. Set the plate on the countertop and lift the rack clear.

Upside-Down Strawberry Shortcake Variations

• Swap fruits: Blueberries, raspberries, blackberries, canned peaches, pineapple … the sky’s the limit. Just be sure to pair the fruit with a complementary gelatin flavor.
• Play with flavored gelatin: Strawberry’s a great base, but so is raspberry, black cherry, orange, lemon or tropical pineapple. Use low- or no-sugar gelatin if you’re cutting back on sugar.
• Serve it a la mode: Serve the cake with a scoop of ice cream rather than (or in addition to) the whip. Vanilla is classic, but don’t be afraid to branch out. Caramel, butter pecan, strawberry, chocolate and pistachio are perfect pairing options.

How to Store Upside-Down Strawberry Shortcake

Store strawberry upside-down cake at room temperature in an airtight container for up to five days, without the added whipped cream and berries. If you’ve already added the garnishes, then keep the cake in the fridge in an airtight container for up to three days.

Can you freeze strawberry upside-down cake?

Yes, you can freeze strawberry upside-down cake. To do so, bake the cake as directed and allow it to cool in the pan. Don’t add any garnishes. Once it’s completely cool, wrap it tightly and freeze it for up to three months. Remove it from the freezer the day before serving it. Add any garnishes just before serving it.

Upside-Down Strawberry Shortcake Tips

What’s the best way to serve upside-down strawberry shortcake?

Like most strawberry desserts, this treat is delectable served warmed up with a side of vanilla ice cream or a dollop of whipped cream. Bonus points for using homemade whipped cream with added flavor, such as vanilla or coffee.

Can you use fresh berries in the shortcake?

Yes, you can swap in fresh strawberries here. Wash them, pat them dry and slice them into bite-sized pieces. For best results, pat them dry again before adding them to the gelatin. You want to avoid adding too much liquid to the gelatin.