If you’re on the hunt for a dessert that feels like summer in every bite, this Strawberry Upside Down Cake Recipe will quickly become your new favorite. Imagine a moist, tender cake layered with juicy, caramelized strawberries that flip the typical upside down cake experience into a vibrant, fruity delight. It’s wonderfully simple to make, bursting with fresh flavors, and perfect for sharing with friends or indulging just for yourself.
Ingredients You’ll Need
These ingredients are straightforward yet absolutely essential to creating the perfect balance of sweet, tender cake and luscious strawberry topping. Each one contributes to the beautiful texture, irresistible color, and that crave-worthy flavor.
- 2 cups fresh strawberries, hulled and sliced: Freshness is key to get that vibrant flavor and juicy texture.
- ½ cup light brown sugar: Adds a rich caramel note to the strawberry topping.
- 4 tablespoons unsalted butter, melted (for topping): Creates the luscious base for the caramelized fruit.
- 1½ cups all-purpose flour: Provides structure to this tender cake.
- 1½ teaspoons baking powder: Gives the cake a light, fluffy rise.
- ¼ teaspoon baking soda: Helps with texture and slight lift.
- ¼ teaspoon salt: Balances sweetness and enhances flavors.
- ½ cup unsalted butter, softened: Creamed with sugar for a rich, moist crumb.
- ¾ cup granulated sugar: Sweetens the batter beautifully.
- 2 large eggs: Bind everything together and add moisture.
- 1 teaspoon vanilla extract: Brings warmth and depth to the cake.
- ½ cup sour cream: Keeps the cake moist and adds subtle tanginess.
- ¼ cup whole milk: Balances the batter’s consistency perfectly.
How to Make Strawberry Upside Down Cake Recipe
Step 1: Prepare the Pan and Strawberries
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. Melted butter poured into the bottom, combined with brown sugar, forms the blissful caramel layer that will marry beautifully with the strawberries once flipped. Carefully arrange your fresh sliced strawberries over this sugary bed in a single, even layer so every slice gets a perfect fruit topping.
Step 2: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients come together to create the delicate balance between lightness and structure in the cake, so be sure to combine them well for even distribution.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—this usually takes about 2 to 3 minutes and is crucial for that tender crumb. The airy texture you achieve here makes all the difference once baked.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating thoroughly after each addition to keep the batter well emulsified. Then stir in the vanilla extract, which infuses a lovely aromatic note to your cake batter.
Step 5: Combine Wet and Dry Ingredients
Mix the sour cream and whole milk into your wet ingredients until combined, then gradually fold in the dry flour mixture. Be gentle and mix just until everything is incorporated to keep the cake tender and moist.
Step 6: Assemble and Bake
Gently spoon the batter over your carefully arranged strawberries in the pan, smoothing the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. When done, let the cake rest for 10 to 15 minutes before running a knife around the edges and inverting onto a serving plate. Allow it to cool slightly before slicing and enjoy the stunning strawberry topping revealed.
How to Serve Strawberry Upside Down Cake Recipe
Garnishes
For a show-stopping finish, top your cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You can also sprinkle toasted almond flakes or a light dusting of powdered sugar for an extra touch of elegance and texture contrast.
Side Dishes
This cake pairs perfectly with a simple fresh fruit salad or a lightly brewed green tea to balance the sweetness. Even a glass of sparkling rosé brings a celebratory sparkle alongside those luscious strawberries.
Creative Ways to Present
Try serving individual slices with a drizzle of strawberry sauce or a spoonful of mascarpone cheese for a modern twist. Another fun idea is using mini pans to create personal-sized cakes that feel extra special at gatherings or tea time.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Upside Down Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate to keep the fruit topping fresh, then bring to room temperature before serving for best flavor.
Freezing
You can freeze slices individually wrapped in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator and allow to come to room temperature before enjoying so the texture and flavor shine through.
Reheating
To recapture the cake’s freshly baked warmth, gently reheat slices in a microwave for 15 to 20 seconds or warm them in a 300°F oven for about 10 minutes. Avoid overheating to keep the strawberries juicy and the cake moist.
FAQs
Can I use frozen strawberries for this cake?
While fresh strawberries provide the best texture and flavor, you can use frozen strawberries if fresh aren’t available. Just be sure to thaw and drain them well to avoid excess moisture making the topping soggy.
Is there a substitute for sour cream?
Absolutely! Plain Greek yogurt works beautifully and adds a similar tang and moisture to the cake, making it a handy swap if sour cream is not on hand.
Can this cake be made gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free blend that includes xanthan gum, you should be able to maintain a good texture. Just ensure your baking powder is gluten-free as well.
What should I do if my cake sticks to the pan when flipping?
Run a knife gently around the edges before inverting and make sure your pan is well-greased. Also, allowing the cake to rest for 10 to 15 minutes before flipping helps the caramel set and releases cleanly.
How can I make this cake more festive for a party?
Add a splash of balsamic vinegar to the brown sugar mixture for depth, use decorative fresh mint leaves on top, or serve with a sparkling rosé for an elegant touch. Mini versions or layered cupcakes also make charming individual treats.
Final Thoughts
There is something truly magical about a Strawberry Upside Down Cake Recipe that effortlessly combines gorgeous presentation with irresistibly fresh flavors. If you love desserts that feel homemade and warm your heart, this recipe is made for you. Get ready to wow your guests and savor every luscious, berry-topped bite!
Print
Strawberry Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Upside Down Cake is a delightful American dessert that combines fresh, juicy strawberries with a buttery brown sugar glaze baked into a moist and fluffy cake. Perfect for summer, it’s easy to prepare and offers a beautiful presentation when inverted, showcasing a vibrant strawberry topping. Serve it warm or at room temperature for a comforting treat that pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Topping
- 2 cups fresh strawberries, hulled and sliced
- ½ cup light brown sugar
- 4 tablespoons unsalted butter, melted
Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
Instructions
- Prepare the pan and topping: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly. Pour the melted butter evenly into the bottom of the pan and sprinkle the light brown sugar over it. Arrange the sliced strawberries in a single, even layer on top of the brown sugar mixture.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even distribution of the leavening agents.
- Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes, which incorporates air for a tender crumb.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract to enhance the cake’s aroma and taste.
- Combine wet ingredients: Stir in the sour cream and whole milk until the batter is smooth and homogenous, which adds moisture and richness to the cake.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing, which can make the cake dense.
- Assemble and bake: Spoon the batter carefully over the arranged strawberries in the pan, smoothing the surface with a spatula to ensure even baking. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake is done.
- Cool and invert: Allow the cake to rest in the pan for 10 to 15 minutes after baking. Then, run a knife around the edges to loosen it and carefully invert the cake onto a serving plate. Let it cool slightly before slicing to allow the topping to set.
Notes
- Serve the cake slightly warm or at room temperature for the best taste and texture.
- For a lighter alternative, you can substitute Greek yogurt in place of sour cream without compromising moisture.
- Enhance the dessert by serving with whipped cream or a scoop of vanilla ice cream for extra indulgence.
