There is something incredibly nostalgic and delightful about a Strawberry Upside Down Cake Recipe that elegantly combines the natural sweetness of fresh strawberries with a tender, buttery cake. This dessert is a celebration of simple ingredients transformed into a stunning, mouthwatering treat that’s perfect for any time you crave fresh berries and classic flavors wrapped in one unforgettable bite. Whether you’re baking for family, friends, or just yourself, this strawberry upside down cake offers a warm, inviting sweetness and a gorgeous presentation that will surely brighten any table.
Ingredients You’ll Need
Each ingredient in this Strawberry Upside Down Cake Recipe plays a vital role—from the rich butter that provides moisture and flavor, to the fresh strawberries that add vibrant color and juiciness, and the mix of leavening agents that ensure the cake rises perfectly soft and fluffy. The simplicity of these ingredients makes the cake both approachable and irresistibly delicious.
- 1/4 cup unsalted butter, melted: Forms a rich, buttery base for the caramelized topping.
- 1/2 cup brown sugar, packed: Adds deep, caramel notes that pair beautifully with strawberries.
- 2 cups fresh strawberries, hulled and halved: Offers natural sweetness and a fresh, juicy burst with every slice.
- 1 1/2 cups all-purpose flour: The foundation of the cake’s tender crumb and structure.
- 1 teaspoon baking powder: Helps the cake rise and stay light.
- 1/2 teaspoon baking soda: Works alongside baking powder for perfect texture.
- 1/4 teaspoon salt: Balances sweetness and enhances all flavors.
- 1/2 cup unsalted butter, softened: Creamed with sugar to give the cake richness and moisture.
- 3/4 cup granulated sugar: Sweetens the cake and helps with browning.
- 2 large eggs: Bind the ingredients together and contribute to the cake’s fluffiness.
- 1 teaspoon vanilla extract: Infuses the batter with warm, aromatic flavor.
- 1/2 cup sour cream: Adds moisture and a subtle tang that balances the sweetness.
- 1/4 cup milk: Lightens the batter, ensuring it’s smooth and easy to spread.
How to Make Strawberry Upside Down Cake Recipe
Step 1: Prepare Your Pan and Strawberries
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan to ensure your cake releases easily. Pour the melted butter evenly into the bottom of the pan. Next, sprinkle the brown sugar over the butter—this will caramelize beautifully as the cake bakes. Arrange the halved strawberries cut side down on top of the sugar; this creates that stunning glossy fruit topping after you invert the cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture ensures an even distribution of leavening agents, which is crucial for the perfect fluffy texture of your cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air into the batter, giving the cake a wonderful rise and tender crumb that will melt in your mouth.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, which adds that unmistakable warmth and enhances every ingredient in the batter.
Step 5: Incorporate Sour Cream and Milk
Mix the sour cream and milk into your wet ingredients until smooth. The sour cream adds moisture and a subtle tanginess that contrasts beautifully with the caramelized strawberries, while the milk keeps the batter light.
Step 6: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Over-mixing can toughen your cake, so keep it gentle and stop as soon as there are no streaks of flour.
Step 7: Pour Batter Over Strawberries and Bake
Carefully spread the batter over your arranged strawberries in the pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will soon smell like heaven!
Step 8: Cool and Invert
Allow the cake to cool in the pan for 10 to 15 minutes before flipping it out onto a serving plate. This step reveals the glossy, caramelized strawberry topping that makes this cake so special.
How to Serve Strawberry Upside Down Cake Recipe
Garnishes
Bring your cake to life by adding a dollop of freshly whipped cream or a scoop of vanilla ice cream beside each slice. Fresh mint leaves or a light dusting of powdered sugar can add that extra touch of elegance and freshness to every bite.
Side Dishes
This cake pairs wonderfully with a light salad of mixed greens and candied pecans, balancing the sweetness with some crunchy texture. A cup of your favorite black tea or a fresh berry smoothie can also complement the flavors and round out the dessert experience perfectly.
Creative Ways to Present
Try serving the Strawberry Upside Down Cake Recipe in individual ramekins for a charming, personal touch at parties or gatherings. Another fun idea is to layer slices with vanilla yogurt and chopped nuts for a striking strawberry parfait, giving a fresh twist to the classic favorite.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the cake with plastic wrap or store in an airtight container. It will keep fresh and moist at room temperature for up to two days, or in the refrigerator for about four days, making it a great make-ahead dessert.
Freezing
If you’d like to keep your Strawberry Upside Down Cake Recipe longer, wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to two months. Thaw overnight in the refrigerator before serving for the best texture and flavor.
Reheating
To enjoy your cake warm, simply reheat individual slices in the microwave for 15 to 20 seconds or warm the whole cake in a low oven (around 300°F) for about 10 minutes. The warm caramel and strawberries taste divine, as if freshly baked.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can! Just make sure to thaw and thoroughly drain them before arranging in the pan to avoid excess moisture, which can make the cake soggy.
What kind of pan is best for this recipe?
A 9-inch round cake pan works perfectly, but a similarly sized cast iron skillet can also enhance caramelization for an even richer topping.
Is this cake very sweet?
The cake strikes a lovely balance; the brown sugar caramelizes into a deep sweetness while the strawberries add natural fruity brightness and the sour cream gives a subtle tang.
Can I substitute sour cream with something else?
You can use plain Greek yogurt as a substitute for sour cream for a similar moisture and tanginess, but avoid using low-fat versions as they might affect texture.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. When it comes out clean or with just a few moist crumbs, the cake is perfectly baked and ready to come out of the oven.
Final Thoughts
This Strawberry Upside Down Cake Recipe is one of those feel-good desserts you’ll want to make again and again. It’s simple enough for beginners, yet impressive enough for special occasions. The way the strawberries and caramelized sugar form a glistening, delectable topping is truly irresistible. I can’t wait for you to try it and see how it becomes a new favorite in your dessert repertoire!
Print
Strawberry Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Upside Down Cake is a delightful dessert featuring fresh, juicy strawberries caramelized under a buttery brown sugar glaze. The moist, tender cake is flavored with vanilla and sour cream, delivering a perfect balance of sweetness and texture. Ideal for summer gatherings or any occasion that calls for a sweet, fruity treat.
Ingredients
Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 2 cups fresh strawberries, hulled and halved
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon 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 milk
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking, then pour the melted butter evenly into the bottom of the pan.
- Add brown sugar and strawberries. Sprinkle the brown sugar evenly over the melted butter, ensuring a uniform layer. Arrange the halved strawberries cut side down in a single layer on top of the brown sugar for an appealing presentation once the cake is inverted.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a consistent rise in the cake.
- Cream butter and sugar. In a large separate bowl, beat the softened butter and granulated sugar together until light and fluffy, which will help create a tender texture in the cake.
- Add eggs and vanilla. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to infuse flavor.
- Combine wet ingredients. Mix the sour cream and milk into the butter mixture until the batter is smooth, which keeps the cake moist.
- Incorporate dry ingredients. Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined to avoid overmixing, which can toughen the cake.
- Pour batter over strawberries. Carefully spread the cake batter evenly over the arranged strawberries in the pan, gently smoothing the surface.
- Bake the cake. Place the pan in the preheated oven and bake for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and invert. Allow the cake to cool in the pan for 10–15 minutes, which helps the topping set. Then, carefully invert the pan onto a serving plate so the strawberry topping is on top.
- Serve. Serve the cake warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream for an extra indulgence.
Notes
- You can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.
- This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream to enhance the flavors and add richness.
