Strawberry Upside Down Cake Recipe

Dreaming of a sweet, fruity dessert with a gorgeous presentation and a flavor to match? Strawberry Upside Down Cake is the showstopper you need in your baking repertoire! Imagine a layer of caramelized strawberries nestled under a fluffy, buttery cake—each bite bringing a burst of berry goodness. It’s as easy to make as it is to devour, whether you’re serving it for a special occasion or just because a Wednesday needs a little upgrade.

Ingredients You’ll Need

The magic of Strawberry Upside Down Cake lies in the simple ingredients that come together to create something incredibly memorable. Each element brings its own bit of charm, whether it’s the fresh berries’ summery color or the tender crumb of the cake beneath.

• Butter (2 tablespoons, for the topping): Adds rich flavor and helps caramelize the brown sugar and strawberries for that signature sticky topping.
• Brown sugar (1/2 cup): Brings a deep, molasses-y sweetness that pairs wonderfully with strawberries.
• Fresh sliced strawberries (1 cup): The true star—make sure they’re ripe, juicy, and full of flavor for best color and taste.
• All-purpose flour (1 1/3 cups): Gives structure and a soft crumb to the cake.
• White sugar (2/3 cup): Sweetens the batter just right, letting the strawberry flavor pop.
• Baking powder (2 teaspoons): Provides lift, making the cake delightfully fluffy.
• Milk (2/3 cup): Keeps the cake moist and tender; whole milk is best, but any kind will work.
• Butter (1/4 cup, room temperature, for the cake batter): Adds richness and tenderness to the crumb.
• Egg (1, room temperature): Binds the ingredients and ensures a smooth, even texture.
• Vanilla (1 teaspoon): Rounds everything out with its inviting, warm flavor.

How to Make Strawberry Upside Down Cake

Step 1: Prep Your Pan and Topping

First things first—preheat your oven to 350 degrees. Grab a 9-inch round cake pan, and melt 2 tablespoons of butter right in it. You can do this on your stove burner over low heat, just until the butter has melted. Next, sprinkle the brown sugar over the melted butter and stir it together to make a luscious, caramel-like topping. Smooth it evenly across the pan. Then, artistically arrange your sliced strawberries over the sugar-butter blend. This will be the stunning top of your Strawberry Upside Down Cake once you flip it over!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine your all-purpose flour, white sugar, and baking powder. Give everything a good whisk or stir to ensure the leavening is distributed evenly—this is your ticket to a beautifully even cake.

Step 3: Add and Beat the Wet Ingredients

To your dry ingredients, add the milk, room-temp butter, egg, and vanilla. With an electric mixer, beat the mixture until the batter is dreamy and smooth—no lumps allowed! The aroma at this stage gives you all the faith that something delicious is on its way.

Step 4: Layer the Batter Over the Strawberries

Carefully pour or dollop the cake batter over your strawberry layer in the pan. Take your time and spread it out gently so the fruit stays in place and the batter covers everything evenly. Whether you pour it slowly or use a spoon to layer it, just make sure the fruit isn’t disturbed too much. Smooth the top—this will be the base once we flip!

Step 5: Bake to Perfection

Bake your cake in the preheated oven for 30 to 35 minutes. The sweet aroma might have neighbors knocking on your door! Stick a toothpick in the center—if it comes out clean, you know you’ve nailed it. Once baked, let the cake cool on a wire rack for five to ten minutes, just enough so the topping sets but the cake is still warm.

Step 6: Invert and Cool

Place a serving plate over the top of your cake pan. With a bit of confidence and a quick motion, flip the cake onto the plate and gently lift off the pan. The luscious strawberry topping should be glistening and inviting. Let the cake finish cooling before serving to avoid a crumbling mess.

How to Serve Strawberry Upside Down Cake

Garnishes

A cake this pretty loves a simple garnish! Add a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside each slice. A drizzle of strawberry sauce or a sprinkle of powdered sugar makes your Strawberry Upside Down Cake look like it’s straight out of a bakery window.

Side Dishes

Strawberry Upside Down Cake is delightful with light, refreshing sides. Try pairing with a fruit salad, a handful of mixed berries, or even a small bowl of lemon sorbet. If you’re serving it as part of a larger dessert spread, offer coffee or a berry-infused herbal tea for a perfect pairing.

Creative Ways to Present

Get whimsical with your plating by cutting the cake into wedges and stacking with a layer of mascarpone or fresh strawberries between the slices. Serve individual portions in wide mason jars, layering cake and cream, or top with edible flowers for an elegant, spring-inspired finish.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), simply cover the Strawberry Upside Down Cake with plastic wrap or store in an airtight container. Keep it at room temperature for a day, or refrigerate for up to three days—the flavors deepen as it sits!

Freezing

To freeze, let your cake cool completely. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Store for up to three months. Thaw overnight in the fridge; the topping might become a little softer, but it’ll still taste amazing.

Reheating

Bring cold cake to room temperature, or gently warm individual slices in the microwave for about 15-20 seconds. A short trip in the oven (covered with foil at 300 degrees for 10 minutes) can also refresh the cake and make the strawberry layer nice and gooey again.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can! Just make sure to thaw and drain them well beforehand. Frozen berries might release a little extra liquid, so the topping could be a bit softer, but the flavor will still be fantastic.

What kind of pan works best for Strawberry Upside Down Cake?

A standard 9-inch round cake pan is perfect. You can also experiment with a square pan or even a deep-dish pie pan, as long as it’s not too shallow—this ensures room for the juicy strawberry topping.

Can I use other fruits along with strawberries?

Absolutely! Blueberries, raspberries, or even peaches can be wonderful additions mixed in with your strawberries. Just keep the total fruit layer to about one cup so the cake bakes evenly.

Why do I need to let the cake cool before flipping?

Cooling for five to ten minutes helps the topping firm up slightly, preventing it from running everywhere when you invert the cake. It also minimizes the risk of breaking apart the tender cake layer.

Can I make Strawberry Upside Down Cake ahead of time?

Certainly! The cake tastes even better the next day. After it cools, simply cover and store it. Bring to room temperature before serving or warm slightly to rejuvenate the flavors and texture.

Final Thoughts

There’s a special joy in serving up a homemade Strawberry Upside Down Cake. Watching the colorful berries shine atop a golden, tender base feels almost magical, and every bite is pure comfort and delight. Give this recipe a try and share those sweet, strawberry-filled moments with the people you love!

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