Description
Strawberry Upside Down Cake is a beautiful and delicious dessert that transforms simple ingredients into a show-stopping centerpiece. Featuring a layer of juicy strawberries caramelized in butter and brown sugar, topped with a tender vanilla cake, this dessert delivers the perfect combination of fruity sweetness and buttery richness. Once baked and inverted, the glistening strawberry topping creates a stunning presentation that looks as impressive as it tastes.
Ingredients
🍓 For the Strawberry Topping
- 4 cups fresh strawberries, hulled and sliced
- ½ cup unsalted butter
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
🍰 For the Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
Optional Garnishes
- Whipped cream
- Vanilla ice cream
- Fresh strawberries
- Powdered sugar
- Mint leaves
Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C).
Grease a 9-inch round cake pan thoroughly.
Melt the butter for the topping and pour it into the bottom of the pan.
Sprinkle the brown sugar evenly over the butter.
Arrange sliced strawberries in an even layer over the sugar mixture.
Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3: Prepare the Cake Batter
In a large bowl, beat softened butter and sugar until light and fluffy.
Add eggs one at a time.
Mix in vanilla extract.
Add the dry ingredients alternately with the milk and sour cream.
Mix until just combined.
Avoid overmixing.
Step 4: Assemble the Cake
Carefully spread the batter over the strawberry layer.
Use a spatula to smooth the surface evenly.
Be gentle so the strawberries remain in place.
Step 5: Bake and Invert
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10–15 minutes.
Run a knife around the edges.
Place a serving plate over the cake pan and carefully invert the cake.
Allow the topping to settle before lifting the pan away.
Cool slightly before serving.
Notes
- Use ripe strawberries for maximum sweetness.
- Do not overfill the pan with fruit.
- Let the cake cool briefly before inverting.
- Grease the pan thoroughly to prevent sticking.
- Fresh strawberries provide the best results.
- Avoid overbaking to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 360
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g