There is something utterly magical about the Fresh Strawberry Upside Down Cake Recipe that instantly brings summer’s sweetest memories to your table. This delightful dessert celebrates the natural juiciness and vibrant color of fresh strawberries, perfectly caramelized atop a moist, tender cake. It’s the kind of treat that feels both nostalgic and fresh, combining simple ingredients into a stunning crowd-pleaser that’s as beautiful as it is delicious. Whether you’re sharing with family or surprising guests, this cake never fails to impress, making every bite a joyous celebration of fresh fruit and buttery richness.
Ingredients You’ll Need
The beauty of this Fresh Strawberry Upside Down Cake Recipe lies in its simplicity, with ingredients that are pantry staples yet come together to create a spectacular flavor and texture harmony. Each component plays a crucial role, from the sweetness of the brown sugar to the tang of sour cream, adding balance and moisture to the cake.
- Fresh strawberries: The star of the show, sliced for perfect caramelized topping that bursts with flavor.
- Unsalted butter: Used both melted for the topping and softened for the batter, it enriches the cake with a luscious, creamy texture.
- Brown sugar: Adds deep caramel notes that complement the strawberries beautifully.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- All-purpose flour: Provides structure to create a tender crumb.
- Baking powder and baking soda: Leavening agents that help the cake rise perfectly light and fluffy.
- Salt: Balances sweetness and intensifies other flavors.
- Granulated sugar: Sweetens the cake batter for a delightful contrast to the caramel topping.
- Large eggs: Bind the ingredients and add richness for a smooth batter.
- Whole milk: Adds moisture and tenderness to every crumb.
- Sour cream (or Greek yogurt): Brings a subtle tang and extra moistness that keeps the cake beautifully soft.
How to Make Fresh Strawberry Upside Down Cake Recipe
Step 1: Prepare Your Cake Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This step ensures your cake will release easily after baking and sets the stage for a perfect presentation.
Step 2: Create the Caramelized Strawberry Topping
Melt ½ cup of butter in a saucepan over medium heat and stir in the brown sugar. Let the mixture cook until the sugar dissolves and the sauce feels smooth—this rich caramel base infuses the sliced strawberries with irresistible sweetness. Finish by stirring in the vanilla extract, then pour the caramel into your prepared pan, spreading it evenly.
Step 3: Arrange the Strawberries
Arrange the fresh sliced strawberries in a circular pattern over the warm caramel. This step not only looks stunning once flipped but also ensures that every slice has that delicious fruity topping.
Step 4: Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt in a separate bowl. This blends the leavening and seasoning evenly so your cake rises consistently and tastes balanced.
Step 5: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 3 minutes. This aeration is key for a tender cake crumb. Then add eggs one at a time, beating thoroughly after each addition, and stir in the vanilla extract for extra flavor depth.
Step 6: Combine Wet and Dry Ingredients
Add the dry flour mixture to the creamed butter alternately with milk and sour cream, starting and ending with flour. Mix gently until just combined to maintain that soft texture without overworking the batter.
Step 7: Pour Batter Over Strawberries
Carefully pour the batter over the arranged strawberries and caramel in your cake pan. Spread it evenly to ensure a uniform bake—your upside down cake’s crowning glory awaits beneath!
Step 8: Bake to Perfection
Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Patience here is rewarded with a golden, tender cake that pairs beautifully with the luscious strawberry topping.
Step 9: Cool and Invert
Let the cake cool in the pan for 5 minutes. Then, run a knife around the edges to loosen and invert the cake onto a serving plate gently. This action reveals your stunning caramelized strawberry masterpiece.
Step 10: Serve and Enjoy
The cake is wonderful warm or at room temperature. For an extra indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream. Now, you’re ready to delight everyone with this Fresh Strawberry Upside Down Cake Recipe!
How to Serve Fresh Strawberry Upside Down Cake Recipe
Garnishes
Enhance the vivid strawberry topping with a sprinkle of finely chopped fresh mint or a light dusting of powdered sugar for a pretty contrast. A small spoonful of whipped cream adds an airy silkiness that complements the caramelized sweetness perfectly.
Side Dishes
Pair this cake with fresh berries or a simple mixed green salad lightly dressed with citrus vinaigrette to balance the richness. A scoop of vanilla or strawberry ice cream also makes for a classic side that elevates the dessert’s fruity charm.
Creative Ways to Present
Try serving individual slices on colorful plates with edible flower petals for a festive touch, or portion out cake in small ramekins to make mini upside-down cake servings. These ideas bring that warm, homemade feeling to a playful new level.
Make Ahead and Storage
Storing Leftovers
This strawberry upside down cake keeps wonderfully in an airtight container at room temperature for up to two days. For longer freshness, store in the refrigerator and bring slices to room temperature before serving.
Freezing
You can freeze leftover cake tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge, then warm slightly before serving to revive the moist texture and enhance the caramel flavors.
Reheating
To enjoy this cake warm, gently reheat slices in the microwave for 15-20 seconds or in a low oven at 300°F for 10 minutes. This restores that freshly baked feeling and revives the strawberry juiciness beautifully.
FAQs
Can I use frozen strawberries for this recipe?
Frozen strawberries can be used in a pinch, but fresh berries are recommended for the best texture and flavor. If using frozen, make sure to thaw and drain excess liquid to avoid a soggy topping.
Is there a dairy-free version of this cake?
Yes! You can substitute dairy butter with plant-based margarine or coconut oil and use non-dairy milk like almond or oat. Sour cream can be replaced with a dairy-free yogurt alternative for a similar tangy moisture.
What is the best way to hull strawberries for the cake?
Use a small paring knife or a strawberry huller to remove the green leafy tops carefully without wasting the fruit. Slicing evenly ensures they caramelize nicely and fit beautifully in the pan.
Can I use a different type of sugar for the topping?
Brown sugar works best for a rich caramel flavor, but you can experiment with coconut sugar or muscovado for a deeper taste. Just keep in mind the sugar type affects color and sweetness.
How long does the cake keep fresh after baking?
This cake tastes best within 2-3 days refrigerated. Keep it covered to prevent drying out, and warm slices briefly before serving to restore its fresh-baked charm.
Final Thoughts
There’s truly nothing quite as heartwarming and delicious as this Fresh Strawberry Upside Down Cake Recipe. Its perfect balance of sweet caramelized berries and tender cake makes it a timeless favorite that’s sure to brighten any occasion. I can’t wait for you to bake it, share it, and fall in love with every dimpled strawberry slice. Trust me, once you try this, it’ll become your go-to cake for special moments and everyday sweetness alike!
Print
Fresh Strawberry Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Fresh Strawberry Upside Down Cake is a delightful twist on the classic upside-down cake, featuring caramelized brown sugar and butter topped with fresh strawberries. The moist vanilla cake batter bakes on top of the strawberry layer, creating a beautiful, fruity topping when inverted. Perfect for spring and summer gatherings, this dessert offers a balance of sweet, tangy, and buttery flavors that will impress your family and guests.
Ingredients
Topping
- 1 pint fresh strawberries, hulled and sliced
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
Cake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream (or Greek yogurt)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and set aside to prepare the topping.
- Make the Caramel Topping: In a small saucepan over medium heat, melt ½ cup of butter. Add the brown sugar and stir continuously until the sugar dissolves completely and the mixture is smooth, about 2 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract.
- Arrange Topping in Pan: Pour the caramelized butter and sugar mixture evenly into the greased cake pan. Arrange the sliced strawberries on top of the caramel mixture in a circular pattern so they cover the entire surface beautifully.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened ½ cup butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each to incorporate fully. Then stir in 1 teaspoon of vanilla extract for flavor.
- Combine Batter Ingredients: Alternately add the dry flour mixture and the wet ingredients (milk and sour cream) to the creamed mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined to keep the batter light.
- Pour Batter over Topping: Carefully pour the prepared cake batter evenly over the layer of strawberries and caramel in the cake pan. Spread the batter smoothly for even baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Invert: Once baked, let the cake cool in the pan for about 5 minutes. Then carefully run a knife along the edges to loosen the cake. Place a serving plate over the pan and invert the cake onto the plate so the strawberry topping is on top. Remove the cake pan gently.
- Serve: Serve the cake warm or at room temperature. For added indulgence, top with whipped cream or vanilla ice cream if desired.
Notes
- Use fresh, ripe strawberries for the best flavor and appearance.
- You can substitute sour cream with Greek yogurt for a tangier taste and healthier twist.
- Make sure the caramel mixture is smooth before pouring to avoid grainy texture on the topping.
- Do not overmix the batter to keep the cake tender and fluffy.
- Allow the cake to cool slightly before inverting to prevent sticking and breaking.
