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Strawberry Upside Down Cake Recipe

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4.1 from 1 review

  • Author: Lea
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

This delicious Strawberry Upside Down Cake features a golden buttery crust layered atop sweet, caramelized strawberries. The moist cake is perfectly balanced with a hint of vanilla and a rich brown sugar topping that bakes into a beautifully glossy fruit layer. It’s an impressive yet easy dessert that’s sure to delight your guests or family with its vibrant presentation and comforting flavors.

Ingredients

Topping:

  • ¼ cup (1/2 stick) unsalted butter, melted
  • ½ cup brown sugar
  • 1 pound strawberries, stems removed and cut in half

Cake:

  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (1/2 stick) unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • ½ cup milk
  • powdered sugar or Cool Whip for topping (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch high sided round pan or a springform pan generously with nonstick cooking spray. If using a springform pan, place foil underneath or bake on a sheet tray to catch any potential leaks from the butter and sugar mixture.
  2. Make Topping: In a medium bowl, whisk together the melted butter and brown sugar until smooth. Spread this mixture evenly across the bottom of the prepared pan. Arrange the sliced strawberries cut-side up in an even layer over the sugar mixture for an attractive presentation.
  3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together and set aside.
  4. Cream Butter and Sugar: In a separate bowl, beat together the softened unsalted butter, granulated sugar, egg, and vanilla extract until well combined and fluffy.
  5. Combine Batter: Gradually add the dry flour mixture to the butter mixture, beating until combined. The batter will appear crumbly at this stage, which is normal. Next, add the milk and beat until the batter is fully incorporated and smooth.
  6. Assemble Cake: Spoon the batter over the strawberry topping in the pan, gently spreading it evenly using an offset spatula. The batter will be thick, so spread carefully to avoid disturbing the fruit layer underneath.
  7. Bake: Place the pan in the oven and bake for 35 to 40 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean. Ovens vary, so check doneness early to avoid overbaking.
  8. Cool and Invert: Remove the cake from the oven and let it cool in the pan for about 10 minutes. This cooling time is essential to help the topping set. Run a knife around the edges to loosen the cake, then invert it onto a serving platter so the strawberry topping is on top.
  9. Serve: Let the cake cool completely or serve warm. Dust with powdered sugar and add a dollop of Cool Whip if desired for extra sweetness and creaminess.

Notes

  • Using a springform pan requires extra caution to prevent leakage; lining with foil or placing on a baking tray helps catch drips.
  • The strawberries should be arranged cut side up for a more appealing look once the cake is flipped.
  • Don't skip the 10-minute cooling period in the pan; it helps the topping set and prevents it from sticking when flipping.
  • Check with a toothpick in the center to ensure the cake is fully baked, as oven temperatures and times can vary.
  • For a richer flavor, you may substitute whole milk with buttermilk.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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