Strawberry Upside-Down Cake Recipe

If you’re longing for a dessert that bursts with fresh, juicy strawberries and a sweetly caramelized crust, then this Strawberry Upside-Down Cake Recipe is the perfect treat to bring sunshine to your table. This cake combines the freshness of ripe strawberries with a buttery, tender crumb, all topped with a spectacular glossy layer of caramelized fruit. Every bite feels like a warm hug with a fruity, moist kiss, making it a beloved crowd-pleaser that’s surprisingly easy to whip up anytime you crave something special but uncomplicated.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet work together to create a cake that’s rich in flavor and soft in texture. The fresh strawberries add vibrant color and natural sweetness, while each pantry staple ensures your cake bakes up to perfection.

• 2 cups fresh strawberries, hulled and halved: Fresh, ripe strawberries create a juicy, naturally sweet topping that caramelizes beautifully.
• 1/2 cup brown sugar: Adds deep, molasses-rich sweetness that melts into a glossy topping with the butter.
• 1/4 cup unsalted butter (melted): Essential for that luscious caramel layer under the strawberries.
• 1 1/2 cups all-purpose flour: The base of your cake’s tender crumb, lending structure and softness.
• 1 1/2 teaspoons baking powder: Gives the cake a light rise to stay fluffy and airy.
• 1/2 teaspoon baking soda: Helps balance acidity and promote a perfect crumb.
• 1/4 teaspoon salt: Enhances all the flavors and prevents the cake from tasting flat.
• 1/2 cup unsalted butter (softened): Creamed with sugar to create a smooth, fluffy batter base.
• 3/4 cup granulated sugar: Sweetens the cake batter just right without overpowering the strawberries.
• 2 large eggs: Binds ingredients and adds richness for a moist texture.
• 1 teaspoon vanilla extract: Infuses a warm, inviting aroma and flavor to the cake.
• 1/2 cup sour cream: Boosts moistness and adds a slight tang that balances the sweetness beautifully.
• 1/4 cup whole milk: Lightens the batter, making each bite tender and soft.

How to Make Strawberry Upside-Down Cake Recipe

Step 1: Prepare Your Pan and Strawberry Base

Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking. Pour the melted butter evenly across the bottom, then sprinkle the brown sugar over it. Arrange the strawberry halves on top, cut side down, making sure they cover the entire base in a single, pretty layer that will become the cake’s glossy, fruit-packed top once inverted.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and salt, which helps the cake rise beautifully and taste balanced with just the right texture.

Step 3: Cream Butter and Sugar, Then Add Eggs

Using a large bowl, cream the softened butter together with granulated sugar until it’s light and fluffy—a fluffy base is key to a tender crumb. Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract to enhance the cake’s warmth and aroma.

Step 4: Combine Wet and Dry Ingredients

Mix the sour cream into the wet batter until smooth. Now, alternating between the dry ingredients and milk, gradually add them to the wet mixture, starting and ending with the dry. Mixing just until combined prevents overworking the batter, keeping the cake delightfully tender.

Step 5: Assemble and Bake

Gently pour the batter over the arranged strawberries in the pan, smoothing the top with a spatula. Bake in your preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. This baking time achieves a moist interior while letting the strawberry layer caramelize perfectly.

Step 6: Cool and Invert

Allow the cake to cool in the pan for about 10 minutes, making it easier to handle. Then carefully run a knife around the edges and flip it out onto a serving plate. Remove the parchment paper to reveal the glossy strawberry topping. Let it cool completely before slicing to let the flavors fully settle.

How to Serve Strawberry Upside-Down Cake Recipe

Garnishes

Top your Strawberry Upside-Down Cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream to add a creamy contrast to the fruity sweetness. A sprinkle of finely chopped fresh mint can brighten the presentation and add a refreshing hint.

Side Dishes

This cake pairs wonderfully with a light, fresh salad or a simple cup of tea or coffee. For an extra special touch, pair it with a refreshing berry compote or a small bowl of lemon curd to balance the sweetness with a zingy citrus pop.

Creative Ways to Present

For a festive gathering, serve slices on pretty dessert plates with a drizzle of warmed strawberry syrup or a scattering of toasted almonds for a lovely crunch. You can also turn this cake into adorable mini versions using muffin tins, perfect for sharing at parties or gifting to friends.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Upside-Down Cake Recipe covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days. The freshness and texture are best enjoyed shortly after baking.

Freezing

If you want to enjoy this delightful cake later, wrap it securely in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator for best results before serving.

Reheating

To reheat slices, warm them gently in a low oven around 300°F (150°C) for 10 to 15 minutes or microwave briefly for 15 to 20 seconds. This helps revive the moistness and makes the caramelized strawberries taste freshly baked.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries work best for their texture and flavor, you can use thawed frozen strawberries in a pinch. Just drain any excess liquid well to prevent the topping from becoming too soggy.

Is there a substitute for sour cream in this recipe?

Yes! You can substitute plain Greek yogurt for sour cream to maintain the tangy moisture without compromising the cake’s texture.

How do I prevent the strawberries from sticking to the pan?

Greasing the pan generously and using parchment paper at the bottom are key steps. Letting the cake cool slightly before inverting also helps the strawberries release more easily.

Can I make this cake gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free baking blend designed for cakes. Just make sure it contains xanthan gum or a similar binder for the best texture.

How long does the Strawberry Upside-Down Cake keep its best flavor?

This cake is at its peak the day it’s made, while the strawberries remain fresh and the topping stays glossy. Enjoy it within 1 to 2 days for the best taste and texture.

Final Thoughts

Making this Strawberry Upside-Down Cake Recipe is like bringing a little slice of summer into your kitchen any time of year. Its balance of sweet, tart, and buttery textures makes it an irresistible dessert that everyone will adore. Don’t hesitate to try it for your next occasion or simply because you deserve a special treat today!

Strawberry Upside-Down Cake Recipe

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• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful Strawberry Upside-Down Cake featuring a caramelized layer of fresh strawberries baked underneath a moist and tender vanilla cake. Perfect for summer gatherings or a sweet treat any time of year, this cake combines the rich flavors of brown sugar and butter with the natural sweetness of ripe strawberries.

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Ingredients

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Fruit Topping

• 2 cups fresh strawberries, hulled and halved
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted

Cake Batter

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup whole milk

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Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking.
2. Create Strawberry Layer: Pour the melted butter into the bottom of the prepared pan and evenly sprinkle the brown sugar over it. Arrange the halved strawberries cut side down in a single layer over the sugar mixture.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, indicating proper aeration.
5. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract for flavor.
6. Combine Sour Cream: Mix in the sour cream until the batter is smooth and well combined.
7. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture in portions, alternating with the whole milk. Mix just until combined to avoid overmixing, which can toughen the cake.
8. Assemble and Bake: Gently pour the batter over the strawberry layer in the pan and smooth out the top with a spatula. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
9. Cool and Invert: Let the cake cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cake and carefully invert it onto a serving plate. Remove the parchment paper and allow the cake to cool completely before serving.

Notes

• Sour cream can be substituted with plain Greek yogurt for a slightly tangier flavor and added protein.
• This cake is best enjoyed the same day it is made to preserve the freshness of the strawberries and the texture of the cake.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American