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Strawberry Upside Down Cake Recipe

Strawberry Upside Down Cake Recipe

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4.8 from 69 reviews

This Strawberry Upside Down Cake is an easy, crowd-pleasing dessert that features juicy strawberries caramelized in butter and brown sugar, topped with a soft, vanilla-scented cake. Baked in a 9-inch pan, every slice has a gorgeous strawberry topping and a moist crumb – a perfect treat for spring or whenever you crave a bright, fruity cake.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

For the Strawberry Topping

  • 2 tablespoons butter, room temperature
  • 1/2 cup brown sugar
  • 1 cup fresh strawberries, sliced

For the Cake Batter

  • 1 1/3 cups all-purpose flour
  • 2/3 cup white sugar
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • 1/4 cup butter, room temperature
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cake.
  2. Prepare the Pan and Topping: Place 2 tablespoons of butter in a 9-inch round cake pan. Melt the butter by setting the pan over low heat on the stovetop, or microwave the butter and pour it in. Once melted, sprinkle the brown sugar evenly over the butter and stir to combine. Arrange the sliced strawberries in an even layer over the butter and sugar mixture.
  3. Mix the Dry Ingredients: In a large bowl, combine the flour, white sugar, and baking powder. Stir or whisk these together to evenly distribute the baking powder.
  4. Make the Cake Batter: Add the milk, 1/4 cup butter (room temperature), egg, and vanilla to the dry ingredients. Use an electric mixer to beat everything together until you have a smooth batter with no lumps.
  5. Assemble the Cake: Gently spoon or slowly pour the cake batter over the arranged strawberries in the pan. Carefully spread the batter out evenly, making sure not to disturb the fruit layer on the bottom.
  6. Bake: Place the cake pan in the preheated oven and bake for 30–35 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  7. Cool and Invert: Remove the cake from the oven and let it cool in the pan for 5–10 minutes on a wire rack. Then, place a serving plate over the top of the pan, flip the cake onto the plate, and carefully lift off the pan to reveal the beautiful strawberry top. Let the cake cool completely before slicing and serving for the best texture and flavor.

Notes

  • Make sure the butter for both the topping and batter is at room temperature for easy mixing.
  • Use ripe, fresh strawberries for the best flavor and presentation — frozen berries will release more liquid and could make the topping soggy.
  • If the cake sticks when inverting, run a thin knife around the edge first.
  • This cake is delicious served with whipped cream or vanilla ice cream.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 25g
  • Sodium: 140mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://ellarecipe.com/strawberry-upside-down-cake-recipe/