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Strawberry Upside Down Bars Recipe

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  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes plus 1 hour cooling
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Strawberry Upside Down Bars are a delightful twist on the classic dessert, featuring a luscious layer of fresh strawberries caramelized with brown sugar and topped with a moist, buttery cake. Perfect for spring and summer gatherings, they combine tender strawberry slices with a rich and flavorful batter, all inverted to showcase the fruity topping in every bite.

Ingredients

For the Strawberry Layer

  • 1 tablespoon unsalted butter (softened)
  • 3 tablespoons packed light brown sugar
  • 2 cups fresh strawberries (hulled and thinly sliced, about ¼ inch thick)

For the Cake Batter

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter (melted and slightly cooled)
  • 1¼ cups light brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

For Serving

  • Powdered sugar (for dusting, optional)

Instructions

  1. Preheat: Position the oven rack in the center and preheat to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides to easily lift the bars after baking.
  2. Butter and Sugar the Pan: Grease the parchment paper with the softened butter, then evenly sprinkle the light brown sugar over it to create the caramel base for the strawberries.
  3. Arrange Strawberries: Layer the thinly sliced strawberries in overlapping rows over the butter and sugar layer, covering the entire bottom of the pan evenly. Set aside.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well incorporated.
  5. Mix Wet Ingredients: In a large bowl, beat the melted and slightly cooled butter with the packed light brown sugar until well combined and smooth.
  6. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter and sugar mixture, mixing on low speed until evenly combined.
  7. Combine: Gradually add the dry ingredient mixture to the wet ingredients and mix until the batter is thick and fully blended.
  8. Spread Batter: Carefully drop spoonfuls of the batter over the strawberry layer. Using a spatula, gently spread it into an even layer, taking care not to disturb the strawberries underneath.
  9. Bake: Place the pan in the oven and bake for 40-45 minutes, or until the top turns a deep golden brown and a toothpick inserted in the center comes out clean.
  10. Cool Completely: Remove the pan from the oven and let the bars cool on a wire rack for at least 1 hour. Do not invert until fully cooled to maintain the integrity of the strawberry layer.
  11. Turn Out: Place a cutting board or flat plate over the pan. Hold securely and flip in one confident motion. Lift the pan straight up to reveal the strawberry topping.
  12. Remove Parchment: Gently peel back the parchment paper. If any strawberries stick to the paper, press them back onto the bars.
  13. Slice and Serve: Using a sharp knife, cut the bars into 12 squares, wiping the blade clean between cuts for neat edges. Dust with powdered sugar if desired just before serving.

Notes

  • For even strawberry slices, slice vertically to maintain uniform thickness.
  • Ensure the bars are completely cool before inverting to prevent the topping from sliding off.
  • Use an 8×8-inch pan for the best thickness and baking results.
  • Powdered sugar topping is optional but adds a nice visual and slight sweetness contrast.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Find it online: https://ivysrecipes.com/strawberry-upside-down-bars-recipe/