If you are craving a fruit-filled dessert that feels both nostalgic and fresh, this Strawberry Upside Down Cake Recipe is your new best friend. Layered with juicy, sweet strawberries glazed with brown sugar and butter, and topped with a tender, moist cake, it’s a perfect combination that will brighten any day. Whether you’re baking for a summer gathering or a cozy afternoon treat, this Strawberry Upside Down Cake Recipe delivers on flavor, texture, and charm in every slice.
Ingredients You’ll Need
These ingredients come together to create an irresistible cake where each one plays a vital role. The strawberries bring vibrant color and natural sweetness, while the combination of butter and brown sugar forms a luscious caramel base. The flour, eggs, and dairy ingredients combine to give the cake that soft, tender crumb that makes it incredibly comforting and delightful.
- 2 cups fresh strawberries, hulled and sliced: Use ripe berries for maximum sweetness and juiciness.
- ½ cup light brown sugar: Adds a deep caramel flavor and beautiful sticky glaze.
- 4 tablespoons unsalted butter, melted (for topping): Creates that rich, buttery caramel with the brown sugar.
- 1½ cups all-purpose flour: The cake’s structure depends on this versatile flour.
- 1½ teaspoons baking powder: Gives the cake a lovely rise and fluffiness.
- ¼ teaspoon baking soda: Works together with sour cream for tender crumb and slight lift.
- ¼ teaspoon salt: Balances sweetness and enhances flavors.
- ½ cup unsalted butter, softened: For a creamy, airy texture in the batter.
- ¾ cup granulated sugar: Sweetens the batter evenly without overpowering.
- 2 large eggs: Hold everything together and add richness.
- 1 teaspoon vanilla extract: A warm, aromatic note that complements the fruit.
- ½ cup sour cream: Adds moisture and slight tang to balance the sweetness.
- ¼ cup whole milk: Lightens the batter for that perfect cake consistency.
How to Make Strawberry Upside Down Cake Recipe
Step 1: Prepare the Pan and Arrange the Strawberries
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. Pour the melted butter into the bottom, then sprinkle the brown sugar evenly over it. This creates the luscious caramel topping once baked. Arrange the sliced strawberries in a single, even layer over the sugar to ensure every bite has that lovely strawberry sweetness and color.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination ensures your cake rises just right and has a tender crumb, while the salt enhances every flavor.
Step 3: Cream the Butter and Sugar
In a large bowl, use a mixer to beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. This step introduces air into the batter, crucial for a soft, tender cake that practically melts in your mouth.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for warmth and depth of flavor. These additions enrich the batter, making your cake delectably moist and flavorful.
Step 5: Combine Wet and Dry Ingredients
Mix in the sour cream and whole milk until everything is blended nicely. Gradually add the dry ingredients, mixing just until incorporated. Overmixing can make the cake tough, so be gentle to keep the crumb tender.
Step 6: Assemble and Bake
Gently spoon the batter over the strawberry layer in the pan, smoothing the top. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted near the center comes out clean. Let the cake rest in the pan for 10–15 minutes; this helps the caramel set and the cake firm up for easier flipping.
Step 7: Invert and Cool
Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate. Watch as the glistening strawberries reveal themselves on top, creating a stunning presentation. Let the cake cool slightly before slicing to keep those beautiful layers intact.
How to Serve Strawberry Upside Down Cake Recipe
Garnishes
For an extra touch of indulgence, dollop some freshly whipped cream or serve with a scoop of vanilla ice cream. A sprinkle of chopped toasted almonds or a few fresh mint leaves adds a lovely contrast in texture and a pop of color that elevates the whole experience.
Side Dishes
This strawberry upside down cake pairs wonderfully with a simple cup of tea or a glass of sparkling rosé. For a brunch spread, serve alongside fresh fruit salad or lemony yogurt for a refreshing balance to the rich cake.
Creative Ways to Present
Consider slicing the cake into small squares for a charming dessert platter at parties. You can also plate individual servings with a drizzle of strawberry sauce or a dusting of powdered sugar to highlight its sweet, sunny layers in style.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Strawberry Upside Down Cake covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days. This preserves moisture and keeps the strawberries juicy and flavorful.
Freezing
To freeze, wrap the cake well in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to three months. Thaw it overnight in the refrigerator and bring to room temperature before serving.
Reheating
For the best eating experience after storing, warm individual slices gently in the microwave for about 15-20 seconds or in a low oven at 300°F for 10 minutes. This brings back that just-baked warmth and revives the caramel glaze and soft cake texture.
FAQs
Can I use frozen strawberries in this recipe?
While fresh strawberries are ideal for the best texture and flavor, you can use frozen berries if fresh are unavailable. Just make sure to thaw and drain them well to avoid excess moisture making the topping too soggy.
Is it possible to make this cake dairy-free?
Absolutely! Substitute the butter with a plant-based margarine and use dairy-free yogurt instead of sour cream and milk. The cake will still turn out delicious with the same lovely moist texture.
How do I prevent the cake from sticking to the pan?
Grease your pan well and don’t skip the step of running a knife around the edges before inverting. Using a non-stick or well-seasoned pan helps the cake release cleanly so your strawberry topping stays intact.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt is a fantastic substitute. It provides the same tangy moisture and richness, which keeps the cake tender and flavorful without any compromise.
What is the best way to slice this cake without breaking the topping?
Let the cake cool slightly but serve it warm or at room temperature. Use a sharp serrated knife and slice gently, wiping the knife between cuts if needed to keep those beautiful strawberry slices neat and gorgeous.
Final Thoughts
This Strawberry Upside Down Cake Recipe is more than just a dessert—it’s a celebration of simple ingredients coming together in a surprisingly elegant way. It’s perfect for sharing with friends and family or savoring on your own with a cup of tea. I truly hope you give this recipe a try and enjoy each bright, buttery, strawberry-filled bite as much as I do.
Print
Strawberry Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Strawberry Upside Down Cake featuring fresh strawberries caramelized with brown sugar and melted butter, topped with a moist, fluffy vanilla cake batter. This classic American dessert is perfect for summer gatherings and pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Topping
- 2 cups fresh strawberries, hulled and sliced
- ½ cup light brown sugar
- 4 tablespoons unsalted butter, melted
Cake Batter
- 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
- Prepare the Pan and Fruit Base: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly. Pour the melted butter into the bottom of the pan and sprinkle it evenly with the light brown sugar. Arrange the sliced strawberries over the sugar in a single, even layer to create the caramelized topping once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution and eliminate lumps, setting this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 2 to 3 minutes. This process incorporates air for a tender cake texture.
- Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract to add depth of flavor.
- Combine Wet and Dry Ingredients: Stir in the sour cream and whole milk until well combined to keep the batter moist. Gradually add the dry ingredients to the wet mixture, gently folding until just incorporated to avoid overmixing which can toughen the cake.
- Assemble and Bake: Gently spoon the cake batter over the strawberry topping in the pan and smooth the surface with a spatula. Bake the cake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Invert: Allow the cake to rest in the pan for 10 to 15 minutes after baking. Run a knife carefully around the edges to loosen the cake, then invert it onto a serving plate so the strawberries are on top. Let the cake cool slightly before slicing to maintain its structure and enhance serving.
Notes
- Best served slightly warm or at room temperature for optimal flavor and texture.
- Greek yogurt can be used as a substitute for sour cream to add a tangy taste and creaminess.
- Pair with whipped cream or vanilla ice cream for an indulgent dessert experience.
