Ingredients and Weight:
- Fresh strawberries: 1 pound (450g)
- Granulated sugar: 1 cup (200g)
- Butter, unsalted and melted: 1/2 cup (113g)
- Light corn syrup: 1/4 cup (60ml)
- Yellow cake mix: 1 box (15.25 oz/432g)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Slice strawberries thinly. Arrange them evenly over the bottom of the prepared pan.
- In a small bowl, whisk together sugar, melted butter, and corn syrup. Pour the mixture over the strawberries.
- Prepare the yellow cake mix according to package instructions. Pour the batter over the strawberry mixture.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before inverting the cake onto a serving plate.
Nutritional Information:
Per slice (1/8 of the cake):
* Calories: 280
* Fat: 9g (14% DV)
* Saturated Fat: 5g (25% DV)
* Cholesterol: 50mg (17% DV)
* Sodium: 150mg (6% DV)
* Carbohydrates: 45g (15% DV)
* Fiber: 2g (8% DV)
* Sugar: 28g (31% DV)
* Protein: 3g
Dish Characteristics:
- Sweet and tangy
- Moist and fluffy
- Perfect for a special occasion or dessert
- Can be served with whipped cream or ice cream
User Comments:
- "This cake is absolutely delicious! The strawberries give it a wonderful sweetness and the cake is so moist."
- "I made this cake for my family and it was a hit! Everyone loved it."
- "This is the best upside-down cake I've ever had. The flavors are amazing and it's so easy to make."
Special Precautions and Tips:
- If you don't have fresh strawberries, you can use frozen strawberries that have been thawed.
- To ensure even cooking, make sure your batter is evenly distributed over the strawberries.
- Let the cake cool slightly before inverting it to prevent the strawberries from falling off.
