There is something simply magical about a Strawberry Upside Down Cake Recipe that effortlessly combines the lush sweetness of fresh strawberries with a tender, buttery cake base. This dessert not only pleases the eyes with its vibrant red topping but delights the palate with the perfect balance of fruity freshness and rich, moist crumb. Whether you’re looking to impress at a summer gathering or just craving a slice of homemade happiness, this Strawberry Upside Down Cake Recipe is an unforgettable treat that brings joy in every bite.
Ingredients You’ll Need
The ingredients for this strawberry upside down cake are wonderfully straightforward, yet each one plays a crucial role in creating that luscious texture and irresistible flavor. From fresh strawberries for that natural sweetness and color, to a blend of baking essentials for the perfect rise and crumb, every element counts.
- Fresh strawberries (2 cups, hulled and sliced): The star of the show, providing juicy sweetness and vibrant color on top.
- Brown sugar (¼ cup): Adds depth and caramel notes to the strawberry topping layer.
- Unsalted butter, melted (2 tablespoons): Helps caramelize the brown sugar and berries for a glossy finish.
- All-purpose flour (1½ cups): The foundation of the cake, ensuring a tender crumb.
- Baking powder (1 teaspoon): Leavens the cake, giving it a light rise.
- Baking soda (½ teaspoon): Works with acids to produce an airy texture.
- Salt (¼ teaspoon): Enhances all the other flavors perfectly.
- Unsalted butter, softened (½ cup): Creamed with sugar to make the cake rich and moist.
- Granulated sugar (¾ cup): Sweetens the cake base harmoniously.
- Large eggs (2): Bind ingredients together and add structure.
- Vanilla extract (1 teaspoon): Offers a warm aromatic note that elevates the flavor.
- Sour cream (½ cup): Adds moisture and slight tang, keeping the cake tender.
- Whole milk (¼ cup): Balances the batter’s consistency for perfect texture.
How to Make Strawberry Upside Down Cake Recipe
Step 1: Prepare the Strawberry Topping
Begin by preheating your oven to 350°F and greasing a 9-inch round cake pan, lining the bottom with parchment paper to ensure a smooth flip later. Mix the melted butter and brown sugar in a small bowl until blended, then evenly spread this caramel-like base over the bottom of the pan. Arrange your sliced strawberries carefully in a single layer on top of this sugar mixture, creating a beautiful fruit mosaic that will become the crown of the cake after baking.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This step is vital for even distribution of leavening agents and seasoning, which will contribute to the perfect rise and flavor harmony in your cake batter.
Step 3: Cream Butter and Sugar
In a larger bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This process incorporates air into the batter, providing a soft and tender crumb. It’s a step you don’t want to skip if you’re aiming for bakery-quality results at home.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time to ensure thorough mixing, then stir in the vanilla extract. These ingredients add richness, moisture, and depth to your cake, infusing every bite with homemade comfort.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredient mixture with sour cream and milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which could make the cake tough. This blending method guarantees a silky, moist cake with just the right crumb.
Step 6: Assemble and Bake
Pour the batter gently over your beautifully arranged strawberries in the pan, spreading it evenly to cover all the fruit. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. The smell of baking strawberries and buttery cake filling your kitchen is a soulful invitation to gather around and get ready for a delicious treat.
Step 7: Cool and Invert
Allow the cake to cool in the pan for about 10 minutes—this resting time helps the topping set slightly, making the eventual flip easier and cleaner. Then invert the cake onto a serving plate, revealing the glossy strawberry layer that once lay hidden beneath the batter, now shining gloriously on top.
How to Serve Strawberry Upside Down Cake Recipe
Garnishes
To enhance the deliciousness, consider a dollop of freshly whipped cream or a scoop of smooth vanilla ice cream beside each slice. A sprinkle of finely chopped mint or a dusting of powdered sugar adds a delicate visual and flavor touch, complementing the strawberries without overpowering them.
Side Dishes
This cake pairs wonderfully with a light, refreshing salad or even a fruity beverage like sparkling lemonade to balance the richness. A side of fresh berries or a citrus sorbet can also highlight the cake’s vibrant flavors while adding contrast to each bite.
Creative Ways to Present
Serve this Strawberry Upside Down Cake Recipe on a rustic wooden board for a homey vibe or dress it up on a fine china plate for special occasions. For a charming twist, slice and serve mini versions in ramekins or muffin tins for individual portions that look impressive and are perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered with plastic wrap or in an airtight container at room temperature for up to two days, ensuring it stays moist and fresh. If your kitchen is warm, refrigeration is safer but bring the cake to room temperature before serving to recapture its tenderness.
Freezing
You can freeze individual slices wrapped tightly in plastic and foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge and briefly warm in the oven or microwave to bring back that freshly-baked charm.
Reheating
Reheat slices gently in the oven at 300°F for about 10 minutes or in the microwave for 20 to 30 seconds. This will revive the softness of the cake and intensify the strawberry aroma without drying out the crumb.
FAQs
Can I use frozen strawberries for this Strawberry Upside Down Cake Recipe?
While fresh strawberries provide the best texture and flavor, you can use frozen if fresh are not available. Just make sure to thaw and drain them well to avoid excess moisture that could affect the cake’s consistency.
What can I substitute for sour cream in the recipe?
If you don’t have sour cream on hand, plain Greek yogurt or buttermilk are excellent substitutes that will keep the cake moist and tender, maintaining the desired tangy note.
How do I prevent the cake from sticking when I flip it?
Using parchment paper in the bottom of the pan is the key. Greasing the pan well and allowing the cake to cool slightly before flipping also helps ensure the strawberry topping comes out cleanly without sticking.
Can I add other fruits to this upside down cake?
Absolutely! While strawberries are delightful, you could experiment with peaches, pineapple, or raspberries to customize this recipe and enjoy different but equally delicious variations.
Is this Strawberry Upside Down Cake Recipe suitable for vegetarians?
Yes, this cake is vegetarian-friendly since it contains no meat or gelatin. It’s a lovely dessert option for those following a vegetarian lifestyle.
Final Thoughts
Trust me, once you try this Strawberry Upside Down Cake Recipe, it will quickly become one of your cherished desserts to bring out whenever you want to share sweetness and smiles. The wonderful blend of fresh strawberries and buttery cake is simply irresistible. So gather your ingredients, invite some friends over, and bake this charming cake that tastes like a warm hug on a plate.
Print
Strawberry Upside Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful strawberry upside down cake featuring a sweet, caramelized strawberry topping beneath a moist and tender vanilla cake. Perfect for showcasing fresh summer strawberries, this easy-to-make dessert combines rich buttery flavors with a hint of tang from sour cream, ideal for any occasion.
Ingredients
Topping
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup brown sugar
- 2 tablespoons unsalted butter, melted
Cake Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ 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
- Preheat and Prepare 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 ensure easy removal of the cake later.
- Make the Strawberry Topping: In a small bowl, mix the melted butter with brown sugar until combined. Spread this mixture evenly over the bottom of the prepared pan. Arrange the sliced strawberries in a single layer over the sugar mixture, covering the pan evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This will help create a tender texture in the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet Ingredients: Add the sour cream to the mixture and blend until smooth. This adds moisture and tenderness to the cake.
- Incorporate Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Start and end with the flour mixture, mixing until just combined to avoid overmixing the batter.
- Assemble and Bake: Gently pour the batter over the strawberry layer in the pan and spread it evenly with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake cool in the pan for 10 minutes to set the topping. Then carefully invert the cake onto a serving plate so that the strawberry layer becomes the top. Serve warm or at room temperature for best flavor.
Notes
- For additional brightness, add a teaspoon of lemon zest to the batter.
- This cake pairs wonderfully with whipped cream or vanilla ice cream for an indulgent treat.
- Using parchment paper is critical to ensure the strawberry topping stays intact when flipping the cake.
