Mini Upside-Down Strawberry Cakes
These mini upside-down strawberry cakes are a spin on the classic! The baked-in caramelized strawberries create a decadent topping over moist and tangy strawberry cake. A perfect dessert for you and your Valentine that can easily be made low sugar.
Tasty Team
Total Time
50 minutes
50 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Total Time
50 minutes
50 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 6 mini cakes
Topping:
- 1 cup fresh strawberries, sliced
- ¼ cup brown coconut sugar, or granulated sugar
- 2 tablespoons unsalted butter, melted
Cake:
- 1 cup all-purpose flour
- ½ cup monk fruit sweetener, or granulated sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup (1/2 stick) unsalted butter, room temperature, cut into 4 equal pieces
- 1 large egg
- ¼ cup plain yogurt, or strawberry yogurt
- 1 teaspoon vanilla extract
- ½ cup roughly chopped fresh strawberries
- ¼ cup milk, more if needed
- 2 tablespoons strawberry jam, for brushing (optional)
- whipped cream, for serving (optional)
Nutrition Info
- Calories 293
- Fat 13g
- Carbs 41g
- Fiber 26g
- Sugar 11g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Grease 6 small ramekins with cooking spray.
- Prepare the topping: Add strawberries, coconut sugar, and melted butter to a medium bowl and toss until strawberries are evenly coated. Add the coated strawberries to the bottom of each prepared ramekin. Set aside.
- Make the cake: In the bowl of an electric stand mixer, add the flour, monk fruit sweetener, baking powder, and salt. Beat with the paddle attachment on low speed until well combined. Add the butter and mix on low speed for 3-4 minutes, until incorporated.
- In a small bowl, beat the egg, then stir in the yogurt and vanilla until combined. Add the egg mixture to the butter-flour mixture a little at a time, in 2-3 batches, while beating on low speed. Stir in the strawberries until incorporated. Add the milk slowly and mix until the batter is just combined.
- Pour the batter into the ramekins and bake for 18-23 minutes, until a toothpick inserted into the center comes out clean.
- Transfer the ramekins to a wire rack and allow to cool for 5-10 minutes before inverting onto a cake stand or parchment paper. If the cakes do not easily slide out of the ramekins, run a knife around the edges and lightly shake to loosen.
- Use a pastry brush to brush the jam over the top of the warm cakes, then serve with a dollop of whipped cream.
- Enjoy!
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