Name: Strawberry Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound fresh strawberries, hulled and halved; 1/4 cup light brown sugar; 1 tablespoon unsalted butter, melted; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/4 cup whole milk

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Get ready to fall head over heels for Strawberry Upside-Down Cake, a showstopping dessert that captures all the juicy joy of fresh strawberries in a moist, tender crumb. This cake is the ultimate way to celebrate strawberry season. The berries caramelize beautifully in the oven, and when you flip the cake onto your serving platter, you’re greeted by a glistening, jewel-toned topping that’s downright irresistible. Whether you’re baking for a special occasion or simply treating yourself, this Strawberry Upside-Down Cake will have everyone coming back for just one more slice.

Ingredients You’ll Need

Strawberry Upside-Down Cake Recipe - Recipe Image

Ingredients You’ll Need

Every great Strawberry Upside-Down Cake begins with a handful of humble ingredients that come together to create pure magic. Each one plays an essential role, from enhancing the cake’s rich texture to making those strawberries sing with flavor and color. Let’s dive into what you’ll need and how each ingredient works its charm.

Fresh Strawberries: Pick ripe, plump berries for the brightest flavor and that beautiful, ruby-red topping.
Light Brown Sugar: Delivers a subtle caramel note that intensifies as it bakes with the strawberries.
Unsalted Butter (melted): Helps the brown sugar melt and creates a glossy, irresistible strawberry layer.
All-Purpose Flour: The sturdy backbone of your cake, ensuring a perfect crumb.
Baking Powder: Gives your cake just the right amount of lift so it bakes up tall and fluffy.
Baking Soda: Works hand-in-hand with the sour cream to tenderize and lighten the cake.
Salt: Just a pinch allows all the other flavors to really pop without ever tasting salty.
Unsalted Butter (softened): Ensures a rich, moist crumb and that unmistakable homemade taste.
Granulated Sugar: Sweetens the batter and helps create a delicate, golden crust.
Large Eggs: Bind everything together and add moisture for that perfect slice.
Vanilla Extract: Brings a fragrant, mellow sweetness that pairs beautifully with strawberries.
Sour Cream: The secret to an extra-moist cake with a subtle tang that balances the sweetness.
Whole Milk: Gives your batter a smooth, silky consistency that bakes up just right.

How to Make Strawberry Upside-Down Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper. This little bit of extra prep ensures that your Strawberry Upside-Down Cake will release without a hitch, revealing all those gorgeous strawberries once inverted.

Step 2: Create That Glorious Strawberry Layer

In a small bowl, toss together the halved strawberries, light brown sugar, and melted butter. Arrange the berries in the bottom of your prepared pan, cut side down. The brown sugar and butter will melt even more as they bake, soaking into the fruit, and forming the most inviting caramelized layer imaginable.

Step 3: Whisk the Dry Ingredients

Grab a separate bowl and whisk together the flour, baking powder, baking soda, and salt. This step makes sure every bite of your cake is just as fluffy and tender as the last. The balance of leaveners is key for perfect lift.

Step 4: Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This is where the magic begins, creating tiny air pockets that give Strawberry Upside-Down Cake its dreamy texture. Don’t rush — proper creaming makes all the difference.

Step 5: Add Eggs and Flavor

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract, infusing the batter with that warm, aromatic flavor that makes this cake so comforting.

Step 6: Mix in Sour Cream

Add the sour cream to the batter, mixing until just combined. Sour cream is the unsung hero here, adding moisture and a subtle tang that sets this Strawberry Upside-Down Cake apart.

Step 7: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and finish with the dry mix, folding gently to avoid overmixing. The batter will be thick, creamy, and ready to spread.

Step 8: Assemble and Bake

Spoon the batter gently over the strawberries in the pan, spreading it evenly without disturbing the berry layer. Bake for 35 to 40 minutes until the top is golden and a toothpick comes out clean. The aroma will let you know something incredible is about to happen!

Step 9: Cool and Reveal

Allow the cake to cool in the pan for 10 minutes. Then, run a knife around the edges, place a serving plate over the pan, and invert your Strawberry Upside-Down Cake. Peel away the parchment to unveil those glistening, caramel-soaked strawberries. Let the cake cool completely before slicing and serving.

How to Serve Strawberry Upside-Down Cake

Garnishes

A dollop of whipped cream is a classic touch, but you can also dress up your Strawberry Upside-Down Cake with fresh mint leaves, a dusting of powdered sugar, or even a scoop of vanilla ice cream. These simple garnishes make every slice look as irresistible as it tastes.

Side Dishes

To round out your dessert table, serve your Strawberry Upside-Down Cake alongside a citrusy fruit salad, a bowl of mixed berries, or tart lemon sorbet. The lightness of these sides provides a lovely contrast to the rich, buttery cake and juicy topping.

Creative Ways to Present

Turn this cake into the centerpiece for brunch by making individual upside-down cakes in muffin tins, or serve each slice with a tiny glass of sparkling rosé for an elegant touch. For a fun twist, drizzle with a little balsamic reduction — the tangy-sweet combo is absolutely divine with strawberries.

Make Ahead and Storage

Storing Leftovers

Strawberry Upside-Down Cake stores beautifully! Cover leftovers tightly with plastic wrap or store them in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. The flavors get even cozier after a day or two.

Freezing

Yes, you can freeze Strawberry Upside-Down Cake. Wrap slices individually in plastic wrap and then in foil, placing them in a freezer-safe bag or container. The cake will keep for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

Warm cake always hits the spot! To reheat, simply microwave individual slices for 10 to 15 seconds, or pop the cake in a low oven (300°F/150°C) until just heated through. This refreshes the crumb and makes the strawberry layer even more luscious.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture in the cake. Fresh strawberries offer the best texture and that vibrant look, but frozen can work in a pinch.

Do I really need to line the cake pan with parchment paper?

Lining the pan with parchment paper is highly recommended. It guarantees that your Strawberry Upside-Down Cake will come out easily, preserving that gorgeous, glossy strawberry top without sticking.

Can I make Strawberry Upside-Down Cake gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour to create a gluten-free version. Double-check that all other ingredients you use are also gluten-free.

What’s the best way to slice the cake for serving?

Let the cake cool completely before slicing to help maintain those distinct layers. Use a sharp, serrated knife and wipe it clean between cuts for the neatest slices.

Can I make this Strawberry Upside-Down Cake ahead for a party?

Yes! The cake keeps well and can be made one day in advance. Simply cool it completely, cover, and store at room temperature or in the fridge. Let it come to room temperature before serving for the best flavor and texture.

Final Thoughts

If you’re in the mood for a baking adventure that feels as joyful as it tastes, Strawberry Upside-Down Cake is it. Every bite is a burst of sweet berries, caramelized goodness, and tender crumb. Gather your ingredients and make this for your next gathering — or just a cozy treat for yourself!

Strawberry Upside-Down Cake Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of fresh strawberries and moist cake with this easy-to-make Strawberry Upside-Down Cake recipe. Perfect for any occasion, this dessert is sure to impress your guests!

Ingredients

Scale

For the Strawberry Layer:

1 pound fresh strawberries, hulled and halved
1/4 cup light brown sugar
1 tablespoon unsalted butter, melted

For the Cake Batter:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup whole milk

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Prepare the Strawberry Layer: Toss halved strawberries with brown sugar and melted butter. Arrange them cut side down in the pan.
Make the Cake Batter: Whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar, then add eggs and vanilla. Mix in sour cream. Gradually add dry ingredients and milk.
Assemble and Bake: Spread the batter over the strawberries. Bake for 35–40 minutes until a toothpick comes out clean. Cool for 10 minutes, then invert onto a plate.