One of our favorite things to do is take a classic recipe and try the technique with some new ingredients. This obviously uses the idea of pineapple upside-down cake but not only did we swap out strawberry for the pineapple, it’s also using a moist sour cream lemon cake instead of the usual white cake.
Ingredients
1¼ cups sugar
½ teaspoon salt
1½ teaspoons baking powder
2 cups cake flour
½ baking soda
¾ cup sour cream
1/3 cup butter, softened
3 eggs
1/3 cup fresh squeezed lemon juice
2 tablespoons water
2 tablespoons grated lemon peel
1 tablespoon butter
2-3 tablespoons raw sugar (or white granulated)
12-18 strawberries (depending on size)
Directions
Pre-heat the oven to 350°. While it’s warming up, grease a 9×13 baking dish with the tablespoon of butter.
Cut the stems out of the strawberries and slice into approximately eighth-inch slices.
Click here to see how to cut the stem out with a paring knife, or here to see a special-purpose tool that makes it super easy.
Combine all the dry ingredients – sugar, salt, baking powder, flour, baking soda – and the sour cream and beat on low speed for two minutes.
Add the butter and beat on low speed for a minute, then add the eggs and beat until smooth.
Set the batter aside and sprinkle the raw sugar into the baking dish. Use enough to coat the bottom of the dish, but not much more.
Lay the sliced strawberries in the dish in a single layer.
Zest and juice the lemon.
Stir the lemon juice, water and lemon zest into the batter.
Pour the batter over the strawberries and spread evenly, being careful not to move the slices around.
Bake for 30-35 minutes, until a toothpick stuck in the middle comes out clean.
You’ll need a serving tray larger than the baking dish. If you don’t have one, wrap a large cutting board with foil.
Run a knife around the edge of the cake, and put the tray or cutting board on top of the baking dish.
Using two hot pads or oven mitts, hold the tray tightly to the baking dish and flip it over, then carefully lift the baking dish off.
Admire your handiwork.
Let it cool to room temperature so the strawberries set up a bit before cutting. Serve as-is or with whipped cream or vanilla ice cream.
And that’s it.
Ingredients
- 1¼ cups sugar
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 2 cups cake flour
- ½ baking soda
- ¾ cup sour cream
- 1/3 cup butter, softened
- 3 eggs
- 1/3 cup fresh squeezed lemon juice
- 2 tablespoons water
- 2 tablespoons grated lemon peel
- 1 tablespoon butter
- 2-3 tablespoons raw sugar (or white granulated)
- 12-18 strawberries (depending on size)
Instructions
Pre-heat the oven to 350°. While it’s warming up, grease a 9×13 baking dish with the tablespoon of butter.
Cut the stems out of the strawberries and slice into approximately eighth-inch slices.
Combine all the dry ingredients – sugar, salt, baking powder, flour, baking soda – and the sour cream and beat on low speed for two minutes.
Add the butter and beat on low speed for a minute, then add the eggs and beat until smooth.
Sprinkle the raw sugar into the baking dish. Use enough to coat the whole bottom of the dish, but not much more.
Lay the sliced strawberries in the dish in a single layer.
Zest and juice the lemon. Stir the lemon juice, water and lemon zest into the batter.
Pour the batter over the strawberries and spread evenly, being careful not to move the slices around.
Bake for 30-35 minutes, until a toothpick stuck in the middle comes out clean.
Run a knife around the edge of the cake and turn out onto a serving tray.
