Okay, I promised a little while ago that I would make another post on this Strawberry Upside-Down Cake I made for Mother’s Day. Mostly, I wanted to add a few notes on the recipe itself and how my tweaks changed it.
I’ll also go ahead and admit that I just really wanted to show you those pictures again. I think they’re dope.
The recipe is the most simple thing you can imagine. It uses a boxed cake mix and three other ingredients, so I knew this would end up either being a winner or a dismal fail. We know how this lovely turned out though don’t we? Why don’t I go ahead and throw up one of those pretty pictures for you?
So about those tweaks – I feel they made a difference and I want to note them so I don’t forget and you might be able to take something away from it. Let me first describe the cake itself.
The process is very simple: start with crushed strawberries at the bottom of a 9×13 pan, top with dry jello, top with mini-marshmallows, then the cake batter. The concept is that once the strawberries start to break down from the heat, the marshmallow fluff and juices will activate the jello and create your topping without the need for that gross fruit gelatin stuff. The result is basically fresh strawberry jam on top of a yellow cake. Very tasty.
What I ended up doing is what I always do – take simple instructions and skip as many steps as possible. Crush strawberries? Nah. Roughly chop in large pieces. Mini-marshmallows? Nah, already got a leftover bag of huge ones. I also slipped it into a bundt pan which she recommends if you don’t want to go the sheet cake route. They were very simple steps but changed the character of the cake a bit.
Firstly, large strawberry pieces will yield less of a squidgey-jam consistency and offer you some real strawberry chunks that taste divine. It’s also a nicer presentation. This basically left the strawberries and jello by themselves. That’s because the giant marshmallows I used were barely covered by the cake mix I poured over them. This way the marshmallows cooked themselves into the batter as opposed to seeping into the top. My mom was floored by how good the cake was and didn’t understand that I just used a mix with some marshmallows until I told her about three times. Nobody freaks out over cake mix like that, so it was definitely the marshmallows. If you do this with the bigger ones, you’ll have to use a bundt pan. Using a sheet pan will leave you with exposed marshmallows on top which will get hard when cooked down to sugar then cooled; gross.
So, I will leave you with my simple notes for a simple cake that was just so damn good you won’t believe it. Visit A Few Short Cuts for this and more recipes. In the meantime, I just really want to show off my pictures again.