A shortcake twist on a classic, this Strawberry Upside-Down Cheesecake is moist, creamy, and studded with fresh strawberries and whipped cream!
In spite of my non-resolution of getting back to a healthy lifestyle with some of you, I’m gonna hit you with cake, today.
I’m a firm believer in everything in moderation, and the flexible dieting concept (thanks Lara) – meaning that even when you’re trying to eat better, you can still indulge in a little cheat once in a while.
Of course, I don’t think ditching all foods for the day to eat half of this Strawberry Upside-Down Cheesecake is a great idea…though after just one bite, you may be tempted!
JUST TAKE ME TO THE STRAWBERRY UPSIDE-DOWN CHEESECAKE ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy upside-down cheesecake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
My calendar for 2016 is already beginning to fill up, and there’s nothing more fulfilling to me than to have fun things to look forward to that aren’t work-related!
I mean, work-fun is still fun, but…let’s keep it real, here.
A good amount of these exciting events that I get to be a part of are all available to me because I started this blog!
Conferences, multiple festivals, classes, blogger dinners…things I never would have looked into if it weren’t for the amazing blogger community, namely the folks at Sunday Supper.
I know, I talk about them a lot. In case you haven’t noticed, I kind of do a ton with them.
I have never met such an outstanding, supportive group of people in my life, and I’m so happy to have been able to spend this weekend with a bunch of them in Tampa and Plant City, Florida, learning all about the life of the Florida winter strawberry star, and eating all the foods!
And I’m not exaggerating when I say all the foods.
We are lucky enough to be able to stay at the luxurious and incredible Epicurean Hotel, which – upon inspection – is even more wonderful that I expected. From the spacious, carefully decorated rooms, to the friendly staff (who bent over backwards to get a slice of cake from their closed-for-the-day bakery for us,) the Epicurean is exactly the kind of hotel I look for when I travel.
And did I mention we’re doing some learnin’ here, too?
The Epicurean is equipped with a classroom! Where you learn to cook!
Of course, we won’t be doing any cooking (not that I know if anyway)…we’re leaving that to the fine folks at Cask Social, Edge Social Drinkery, Ava, and the world-famous Bern’s Steakhouse.
I’m not sure I could feel more spoiled. I can’t wait to see what they have in store for us for dessert!
In spite of the fact that, folks, this IS a cheesecake layered with a shortcake, the very addition of the strawberries already makes it a better dessert choice than, say, a big slab of chocolate cake.
(Forgive me, chocolate cake. I mean no insult. I love you forever.)
Consuming just eight medium strawberries takes care of your daily requirement of vitamin C, and takes a good chunk out of the potassium needs your body has, a nutrient sorely lacking in the modern American diet.
So don’t be afraid to cut a small slice of this baby and pile on more strawberries. The more the merrier!
On the off chance that you clicked this link by mistake (or, God forbid, in spite of yourself) and you’re not sure a Strawberry Upside-Down Cheesecake is the right dessert for you right now…
You should get your head examined. Of course it is.
Seriously, though, my friend Sue Harrell, AKA Strawberry Sue, has a pretty darn good handle on all things strawberries and can offer you many, many more recipes that fit your current food situation.
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Strawberry Upside-Down Cheesecake
Ingredients
Cheesecake Layer
- 3 (8 ounce) packages cream cheese softened
- ½ tablespoon vanilla bean paste or extract
- Pinch of salt
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 eggs room temperature
- 1 cup sour cream room temperature
- ⅓ cup heavy cream room temperature
Upside-Down Layer
- 6 Tablespoons butter melted
- ½ cup brown sugar
- 2 teaspoons vanilla extract separated
- 4 cups fresh strawberries halved & separated
- 1 ⅓ cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 eggs room temperature
- ¾ cup milk lukewarm
- Whipped cream for garnish
- Fresh strawberries for garnish
Instructions
Cheesecake Layer
- Preheat oven to 325 degrees F, placing the shelves in the bottom third of the oven. Double wrap the bottom of a 9-inch or 10-inch springform pan with aluminum foil. Butter the inside generously, then set inside a deep roasting pan. Set aside. Place a pot of water to boil on the stove, keeping an eye on it as you mix the cheesecake.
- In the bowl of a stand mixer, beat cream cheese, vanilla, and salt together on high speed for 3-4 minutes, until smooth and creamy.
- Add in sugar and flour and incorporate on low speed, then raise to high for 1 minute. Beat in each egg 1 at a time, blending each one fully before adding the next. Add the sour cream and heavy cream until fully incorporated.
- Pour the cheesecake batter into prepared pan. Place roasting pan containing cheesecake pan in the oven, and pour boiling water into the roasting pan until it reaches halfway up the springform pan.
- Bake for 75-90 minutes, until the outside is puffy and firm to the touch, but the center is still slightly jiggly. Turn the oven off, and leave the door cracked open, allowing the cheesecake to cool for two hours in the oven before removing it from the water bath and placing it in the refrigerator.
Upside-Down Layer
- Preheat oven to 350 degrees F. Place butter in a 9-inch or 10-inch cake pan, and melt it in the preheating oven. When butter is melted, swirl it around the pan to ensure coverage, then add brown sugar and vanilla. Stir until well blended and spread evenly around pan.
- Place halved strawberries along edges of pan and all around the bottom, cut side down. Set aside.
- Sift flour, baking powder, and salt into a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together for 2 minutes on high speed. Add eggs one at a time, blending fully on low in between. Add in vanilla.
- On low speed, add the dry ingredients and milk alternately in 3 additions, starting and ending with flour.
- Pour batter into prepared pan. Bake 45-55 minutes, until golden on top, and mostly dry when an inserted toothpick comes out clean.
- Remove from oven and allow to cool for 10 minutes, then run a sharp knife around the edge of the pan, to help loosen the cake. Carefully invert the hot cake onto a cooling rack and allow to cool to room temperature, then place in refrigerator.
- When ready to assemble, remove the cheesecake from the springform pan and carefully place it on a large serving plate (it may help to freeze the cheesecake when removing it from the springform base.) Place the cooled upside down cake on top of the cheesecake.
- Pipe a ring of whipped cream around the base of the cake, and press remaining halved strawberries around, covering the cheesecake.
- Garnish with more whipped cream and whole strawberries. Enjoy!
Nutrition
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Hezzi-D says
Oh man this looks awesome! I’m thinking this could be dessert for Valentine’s Day
Marion@LifeTastesGood says
Yes, please! I’ll take a slice or two! Simply gorgeous!
Renee says
This beats any other upside down cake hands down (or forks up).
Tammi @Momma's Meals says
Now this is my kind of cake! Look at all that freshness.
Jennifer B says
Hi lady! I’m doing a recipe roundup for Valentine’s Day. Do you mind if I use your picture for this recipe and link back to the post? It’s perfect for February! 🙂
Erica says
Absolutely Jen! I’m flattered and can’t wait to see the roundup!!