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
Scale
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.
