Strawberry Cake Recipe with Sweet Ginger Cream
Otherwise known as “Upside Down Cake” this recipe can be made with any fruit. Ginger is optional, although it really gives the cake a punch of flavor! Don’t forget to use an egg slicer for quick strawberry slicing!
Ingredients
- ½ cup 1 stick butter
- ½ cup brown sugar
- 2 cups strawberries, sliced
- 2 Tbsp. crystalized ginger, finely chopped
- 1 ½ cups flour
- ½ cup granulated sugar
- 1 ¼ tsp. baking powder
- ½ tsp. salt
- ½ cup whole milk
- ½ tsp. ginger
- 1 tsp. vanilla extract
- 2 eggs
Fresh whipped cream
- 1 cup chilled whipping cream
- ¼ cup powdered sugar
- 1 tsp. vanilla extract
- 2 Tbsp. chopped crystallized ginger
- 1 cup Fresh blueberries, for the top
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9″ round baking pan (a 9×12 pan works, too) with cooking spray. Line the bottom with parchment paper.
- Melt 2 Tbsp. butter and stir in the brown sugar until blended. Spread over parchment paper.
- Arrange the strawberry slices on top of the brown sugar mixture. Sprinkle the 2 Tbsp. ginger on top of the strawberries.
- Combine the flour, sugar, baking powder, ginger and salt in a large bowl. Using an electric mixer, beat in the remaining 6 Tbsp. of butter, and then beat in the milk, vanilla, and eggs. Beat for 1 minute.
- Spoon the batter evenly over the strawberries. Bake until the top is golden and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
- Remove from the oven; transfer the cake to a wire rack and cool for 10 minutes.
- Meanwhile, beat the whipping cream with powdered sugar and vanilla extract in bowl to soft peaks. Stir in chopped crystallized ginger. Cover and chill, or put onto the warm (not hot) cake.
- Run a knife blade around the edge of the cake to loosen it from the pan. Invert the cake onto a serving plate. Lightly tap the bottom of the pan to loosen the cake, then lift the pan.
- Peel off the parchment paper. Serve the cake warm and top with whipped ginger cream if desired. Top with berries or fresh fruit.
Notes
Reposted from May 2014