Strawberry Lime Upside-Down Cake

strawberrylime upside down cake

One of my favorite things about living in upstate New York is that between May and October, there’s already local, fresh produce to be had.  Sure, we rough it out in the snowy in-between months, but for six months a year, the weather’s great and the food is fresh.  I like to look on the bright side of things… literally!

This past weekend, mom and I made our annual trip to the strawberry patch.  I think this year’s strawberries are proof that the weather this spring has actually been too nice.  Poor little strawberries could’ve used a few more sips of water!  But they’re bright and juicy nonetheless.  Perfect for strawberry shortcake, and this strawberry lime upside-down cake

This is actually the first upside-down cake I’ve ever made, and now I understand why upside-down cakes have been an American favorite since the 1920s.  It’s easy to make, fun (and a wee-bit nerve-wracking) to invert, and looks pretty darn neat when all is said and done.  Tasty, too!  I have a feeling all of the fresh fruit I enjoy in the summer is going to end up in an upside-down cake this summer.

strawberry lime upside down cake

Strawberry Lime Upside-Down Cake

Serves 10

  • 10 large strawberries, sliced thin
  • 3 tbsp. brown sugar
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 3 large eggs
  • 1/3 cup lime juice (about 3 limes)
  • 3/4 cup milk
  • 1/2 tsp. salt
  • 1/2 tbsp. baking powder
  • 1 2/3 cup all-purpose flour
  • Zest of 1 lime

Heat oven to 350 degrees F.  Spray 9- or 10-inch springform pan with nonstick cooking spray.

In small mixing bowl, toss strawberries and brown sugar until well coated; set aside.

In large mixing bowl, beat butter and sugar on medium speed until creamy.  Add eggs, lime juice, and milk; beat on medium speed until blended.

In separate large mixing bowl, stir salt, baking powder, and flour until combined.  Add dry ingredients to wet ingredients; beat on medium speed about 2 minutes or until smooth.

Arrange strawberries in bottom of prepared pan; pour cake batter over strawberries.  Bake 45 to 50 minutes or until toothpick inserted in center of pan comes out clean.  Transfer to cooling rack.  Allow to cool completely before inverting cake onto serving plate.  Refrigerate until serving.

Serve with ice cream or whipped cream, if desired.


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