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This beautiful shortcake was built for a crowd — that is, if you can convince everyone to share.

Upside Down Strawberry Shortcake


  • 2 pints strawberries

  • 2 1/2 tablespoons granulated sugar

  • 1 1/4 cups heavy cream

  • 5 slices white bread

  • 2 tablespoons strawberry jam

  • To garnish:

  • Blueberries

  • Chocolate

  • Mint


  1. In a bowl, whisk together sugar and heavy cream.

  2. Remove stems from the strawberries. Cut 10 strawberries into thin slices.

  3. Cut the crusts from the bread slices. Cut 3 bread slices into 4 long triangles (cut bread slices in half, then cut diagonally lengthwise.) Cut remaining 2 bread slices into 4 equal-sized triangles (cut slices in half diagonally, then in half diagonally the other way).

  4. Cover bottom of a medium mixing bowl with plastic wrap. Layer the sliced strawberries across the bowl. Spread a layer of cream mixture over the strawberries. Next, add the layer of long triangle bread slices, covering the cream layer.

  5. Add a scoop of cream, followed by a handful of whole strawberries. Add another layer of cream and whole strawberries, and use a spoon to cover strawberries with the cream. Cover the top with the equal-sized triangle bread slices and press down firmly. Refrigerate for about 1 hour.

  6. Remove from fridge and flip over onto a plate. Brush with strawberry jam, then slice and serve garnished with blueberries, chocolate and mint.

Upside Down Strawberry Shortcake




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox