My No-So-Secret Potluck Recipes

Strawberry Upside-Down Cake

To serve with strawberry glaze on a pound cake at a potluck party, it's humbug. You need to bring 3 ingredients and strawberries always runs out first. During the peak strawberry season, it's not expensive to serve a Strawberry Upside-Down Cake with basketful (about 10 oz.) of fresh strawberry from California. Unlike its cousin, pineapple upside down cake, the strawberries produce an extraordinary aroma when baked, naturally.

I came up with this recipe during the peak strawberry season in 1995. It was the most enjoyed potluck dish ever since. I always like to cook with low fat ingredients. But it's not possible to replace butter in the sugar mixture.

Ingredients:

  • 1 basket of strawberries, 16 oz

  • 1 stick unsalted butter

  • 1 cup packed brown sugar

  • 3 tbsp water

  • 1 pkg of cake mix (plus whatever the mix requires: eggs, water, oil)

Procedure:

  • Preheat oven to 350 degrees F.

  • Lightly coat a cake pan with oil and dust with flour.

  • Select & Cut strawberries into quarter pieces.

  • Simmering butter and brown sugar with 2 tbsp water in a skillet. Stirring frequently for 4 minutes.

  • Pour mixture in the prepared cake pan. Arrange strawberry pieces on top of the mixture.

Baking Process:

  • Follow baking instruction on the box

  • Let cake stand in cake pan for 5 minutes.

  • Cover a plate over cake pan and flip the cake onto plate.

  • Make sure the cake comes out clean.

  • Arrange extra strawberries if needed and cool the cake on a cooling rack.

 Submitted by Luis Chen, Summer 1995; Modified 2005; Revised 06/15/05.
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