Strawberry Upside Down Cake is the kind of dessert that draws a chorus of “oohs” and “aahs” the moment you flip it out of the pan—the glistening strawberries, that beautiful golden crumb, and the sweet aroma filling your kitchen. This cake isn’t just delicious, it’s approachable and unfussy, making it the perfect treat for spring and summer celebrations or whenever you need a little joy. The combination of caramelized strawberries and soft, buttery cake is as nostalgic as it is impressive, and once you’ve tasted a slice, you’ll understand why it’s about to become your new go-to dessert.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about this cake is its simplicity; every ingredient plays an important part. With a handful of classic staples and a fresh fruit twist, you’ll create a Strawberry Upside Down Cake that tastes as gorgeous as it looks.
- Fresh strawberries: Bright, juicy, and sliced for a vibrant topping that becomes wonderfully jammy in the oven.
- Light brown sugar: Adds deeper caramel notes and helps to create that irresistible sticky topping.
- Melted unsalted butter (for topping): Soaks into the brown sugar, forming a luscious, buttery glaze under the berries.
- All-purpose flour: The foundation for a sturdy yet tender cake structure.
- Baking powder: Gives your cake just the right amount of lift for a fluffy crumb.
- Baking soda: Enhances your cake’s rise and improves the texture when paired with sour cream.
- Salt: Balances the sweetness and brightens every bite.
- Unsalted butter (softened): Lends a rich, creamy base for mixing with sugar, crucial for a moist cake crumb.
- Granulated sugar: Provides sweetness and helps the cake become golden and tender.
- Large eggs: Bind the ingredients and bring richness and structure.
- Vanilla extract: Infuses the cake with warm, aromatic depth.
- Sour cream: Adds luxurious moisture and a slight tang; Greek yogurt works too in a pinch.
- Whole milk: Ensures your batter is smooth and the cake turns out soft and melt-in-your-mouth.
How to Make Strawberry Upside Down Cake
Step 1: Prep the Pan and Strawberry Layer
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly—the last thing you want is for those beautiful strawberries to stick! Pour the melted butter evenly over the bottom of the pan, then sprinkle the brown sugar all over. Give the pan a little jiggle so the sugar is nicely distributed. Carefully arrange your strawberry slices in a single, snug layer over the sugary butter, covering as much of the base as possible—this is where the magic begins.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine your flour, baking powder, baking soda, and salt. A quick, gentle whisk ensures everything’s well combined and helps keep your cake perfectly fluffy and even.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until it becomes light in color and fluffy in texture—this takes about 2–3 minutes with an electric mixer. Don’t rush this step; it’s key to a tender Strawberry Upside Down Cake!
Step 4: Add Eggs and Flavor
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract, infusing the batter with that classic, cozy aroma.
Step 5: Incorporate Dairy
Add the sour cream and milk to your wet ingredients, mixing just until everything is blended together—your batter should look lusciously creamy and smooth. This combo is what keeps the cake so wonderfully moist and tender.
Step 6: Combine Wet and Dry Mixtures
Slowly mix the dry ingredients into the wet, a little at a time. Take care not to overmix; stop as soon as you don’t see streaks of flour. Overmixing can make the cake tough instead of soft and lofty.
Step 7: Assemble and Bake
Gently spoon the cake batter over the strawberries, smoothing the top with a spatula. Don’t worry if it seems like the strawberries are getting lost—they’ll shine once you flip the cake out! Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean and the kitchen smells incredible.
Step 8: Cool and Invert
Let the cake rest in the pan for 10–15 minutes. Then, run a sharp knife around the edge to loosen it, place a plate over the pan, and carefully invert. A little drumroll, a gentle lift—and there it is, a stunning Strawberry Upside Down Cake ready to steal the spotlight. Allow it to cool slightly before slicing.
How to Serve Strawberry Upside Down Cake
Garnishes
For a finishing touch, dust the still-warm cake with powdered sugar or add a few fresh strawberry slices on top. If you crave extra richness, dollop with sweetened whipped cream or a generous scoop of vanilla ice cream to create a dessert that feels utterly special.
Side Dishes
Coffee or tea is a classic pairing, cutting through the sweetness and enhancing the cake’s fruitiness. For a festive brunch, serve smaller slices alongside a fruit salad or a platter of cheeses—the slight tang from the cake’s sour cream works especially well with creamy brie or fresh goat cheese.
Creative Ways to Present
You can bake individual Strawberry Upside Down Cakes in muffin tins for perfect little portions—just reduce the baking time and keep an eye on them. Another fun twist is topping slices with a handful of toasted nuts for crunch or even a drizzle of balsamic reduction to play up the strawberries’ flavor.
Make Ahead and Storage
Storing Leftovers
If you have any remaining Strawberry Upside Down Cake, wrap it tightly or transfer slices to an airtight container. Store at room temperature for one day or refrigerate for up to three days—the cake will stay moist, and the strawberry topping becomes even more luscious.
Freezing
This cake freezes surprisingly well! Cool the Strawberry Upside Down Cake completely, then wrap individual slices in plastic wrap and store in a freezer-safe bag. They’ll keep for up to two months. Thaw overnight in the refrigerator for best texture.
Reheating
For that “fresh from the oven” warmth, gently reheat slices in the microwave for about 10–15 seconds, or place in a low oven until just warmed through. The strawberries will glisten, and the cake’s buttery aroma will come right back to life.
FAQs
Can I use frozen strawberries for this Strawberry Upside Down Cake?
Yes, you can use frozen strawberries if fresh ones are out of season. Thaw and drain them well before layering in the pan to avoid excess moisture, which could make the cake soggy.
Is it necessary to use sour cream, or can I substitute something else?
Sour cream gives the cake its wonderful moistness and a hint of tang, but Greek yogurt is a fantastic substitute if that’s what you have on hand. Either way, your Strawberry Upside Down Cake will be tender and delicious.
Can this cake be made gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (make sure it includes xanthan gum if your blend doesn’t already). The cake will still have that light, fluffy crumb and all the berry goodness.
What is the best way to invert the cake?
Let the cake cool for about 10–15 minutes, then run a thin knife around the edges. Place a plate on top of the pan and, with confidence, flip it over in one smooth motion. Let gravity do the rest: the strawberry topping will release and settle beautifully on top!
Why does my Strawberry Upside Down Cake sometimes stick to the pan?
Properly greasing your pan and ensuring enough melted butter and brown sugar is spread evenly on the bottom really helps prevent sticking. Nonstick pans or a round of parchment paper on the base are extra insurance for a flawless flip.
Final Thoughts
There’s nothing quite as delightful as serving a homemade Strawberry Upside Down Cake to friends and family—it feels like a little celebration every time. Bake it once, and you’ll be dreaming of the next excuse to whip it up. I hope you give this classic-with-a-twist dessert a place at your table soon!
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Strawberry Upside Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the sweet, fruity goodness of this Strawberry Upside Down Cake. With a moist vanilla cake topped with caramelized strawberries, this dessert is a delightful treat for any occasion.
Ingredients
For the topping:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup light brown sugar
- 4 tablespoons unsalted butter, melted
For the cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ 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 the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Pour melted butter into the pan, sprinkle with brown sugar, and arrange sliced strawberries over the sugar.
- Prepare the batter: Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar, add eggs and vanilla, mix in sour cream and milk. Gradually add dry ingredients to wet, mix until just combined.
- Bake the cake: Spoon batter over strawberries, smooth the top, and bake for 40–45 minutes. Let the cake rest, invert onto a plate, and cool slightly before serving.
Notes
- Best served warm or at room temperature.
- Substitute sour cream with Greek yogurt if desired.
- Pair with whipped cream or vanilla ice cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
