Strawberry Upside Down Cake

I have made this dessert 3 times now and it really seems like it gets better every time. It's fairly easy, pretty, and quite delicious.

The original recipe is here at allrecipes.com.


Here is my version. It's not too different actually, only a few minor changes.


StRaWbErRy UpSiDe DoWn CaKe
*1 white cake mix (confetti cake would be pretty too) prepared as directed, but not baked
*1 lb. (at least!) of strawberries, the more the merrier in my book!
*1 large box strawberry jello
*3 cups mini marshmallows
*1 container whipped cream


Preheat oven to 350 degrees.


Take leaves off strawberries. Mash berries or pulse in a blender. Don't blend too much though: you do want some bigger pieces of berry left. Pour into a 13x9 pan. Spread evenly over bottom of pan.


Sprinkle dry jello mix over top of the crushed strawberries. Then top with marshmallows. (You don't really end up tasting the marshmallows, they kind of disintegrate, but they do add something nice to the texture). Pour cake batter on top of all this and bake for 40 or 50 minutes until a toothpick inserted in the center comes out with no cake batter on it.

When you pull the cake out of the oven, you'll want to flip it fairly soon or it will start to stick. First run a spatula around the outside edges. It's generally better to do it in one quick motion. Line the pan edges up nearest to you, and FLIP! If it doesn't look perfect, just give the pan a little jiggle and it should even things out.


Once the cake cools, spread with cool whip and refrigerate or freeze. This also covers any mistakes. :) Yummers! I also think this would be delicious with other fruits... blueberry, raspberry, even peach... If anyone tries it, you'll have to let me know!

It was almost gone before I could get a picture!

Strawberry Blitz

Strawberry season 2012, how I will miss you... *sigh*

Several years ago I learned about making strawberry freezer jam. I was really drawn to this because I love the flavor of fresh fruit but don't have the patience for cooked jams and jellies. Every Spring and Summer since then I've made at least a little freezer jam. Sometimes it turns out just right, sometimes it's too runny, but it always tastes sooo good! So, I wanted to share with you some of the things I've learned along the way.


My favorite brand pectin to use is Sure Jell Certo fruit pectin. It is incredibly easy to use. The pectin is already a gel so it combines easily with the fruit. Here is their recipe. 


* 2 cups smashed strawberries (this is jam, so you do want some bigger pieces left)
* 4 cups sugar, measured in a separate bowl
* 3/4 cup water
* 2 Tbsp lemon juice
* 1 packet of Certo Fruit Pectin

**Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. (It usually takes me about 4 cups or 1 quart of berries to equal 2 crushed.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

**Mix 1 pouch CERTO Fruit Pectin and 2 Tbsp. lemon juice in bowl. Stir into fruit mixture in large bowl. Continue as directed. Makes about 4 (1-cup) containers. 


A few times I have tried using 2 different jam recipes and combining them. That was when I tried the strawberry kiwi jam.That didn't turn out so well. The flavor was amazing, but it was definitely sauce and not jam. It was very runny. Another time I made strawberry blueberry with blueberries that were just a little past their prime: not good either. They weren't juicy enough, and the jam was way too thick. There doesn't seem to be much wiggle room when working with pectin. 

You can always make ice cream topping out of runny jam like I did with my strawberry kiwi jam. Strawberries and chocolate sauce - YUM!

This is definitely the easiest jam recipe I have made thus far, and the one that always seems to come out just right. I hope you try and enjoy it!

I also made a really awesome Strawberry Upside Down Cake.... but you'll just hafta wait for that one til next time!