About Strawberry Mochi Upside Down Cake
Slice into a cake that combines the chewy, satisfying texture of mochi with the vibrant sweetness of fresh strawberries, crowned with a golden, caramelized top. This Strawberry Mochi Upside-Down Cake is a unique fusion dessert that marries the delightful stickiness of mochi with the airy lift of a classic upside-down cake. Juicy strawberries bake into a syrupy layer that oozes with flavor, while the mochi base offers a tender, chewy contrast. Perfect for anyone craving something both familiar and delightfully unexpected, this dessert adds a colorful twist to traditional cakes.
Ingredients for the Pan
15 strawberries, each hulled and sliced into three
3/4 cup light brown sugar
4 tablespoons butter, melted and cooled
Ingredients for the Cake
3/4 cup sugar
4 tablespoons (2 ounces) butter, melted and cooled
2 eggs
1 1/2 cups evaporated milk
1 2/3 cups mochiko sweet rice flour
1 2/3 cups tapioca flour or tapioca starch
1/4 teaspoon salt
1 tablespoon + 1/4 teaspoon baking powder
Ingredients for the Glaze
1 cup powdered sugar
2 tablespoons strawberry powder
3-4 tablespoons milk
Pinch of salt
Preparation
01Preheat the oven to 350 F.
02Prep the pan by pouring the melted butter into a 13x9” pan and coat it completely, using a pastry brush or your hands. There should be butter pooled at the bottom of the pan. Sprinkle brown sugar evenly over butter. Then, arrange strawberries on the brown sugar, pressing lightly.
03To make the batter, mix the rice flour, tapioca flour, baking powder and salt. Set aside. In another bowl whisk the butter and sugar together. Add the eggs and whisk until light yellow and thickened. Add the flour mixture and the evaporated milk to the sugar slurry and whisk until smooth. Pour the batter into the pan, on top of the strawberries. Use a rubber spatula to smooth into a flat layer.
04Bake the cake on the middle rack of the oven for 35-40 minutes, or until a knife inserted in the center comes out clean. The cake should spring back when pressed.
05Prepare the glaze by sifting the powdered sugar and whisk together with the strawberry powder, salt, and milk. Set aside.
06To flip the cake out of the pan, run a knife along the edges to loosen the cake from the pan. Place your serving plate or board face down on top of the pan and invert it. Leave pan over cake for a couple minutes so the caramel can drip down onto the cake. If any strawberries stick to the pan, remove them and stick them back onto the cake.
07Drizzle the glaze all over the cake.
08Enjoy warm or cooled, but it’s best warm. Store covered in the fridge.
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