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Strawberry Upside Down Cake Recipe

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4.3 from 65 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

This Strawberry Upside Down Cake features a layer of caramelized sugar and fresh strawberries baked under a light and fluffy vanilla cake. With a beautiful presentation and a moist texture, it’s perfect for dessert or a special occasion treat. The cake bakes in the oven and is served warm or at room temperature, with each bite delivering a sweet and fruity flavor contrast.

Ingredients

For the Strawberry Topping

  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 cup (104g) sugar
  • 3 cups (390g) sliced strawberries

For the Cake Batter

  • 1 1/4 cups (163g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 2 tbsp (30ml) vegetable oil
  • 3/4 cup (155g) sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tbsp (150ml) milk

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) to ensure it’s ready for baking when the batter is prepared.
  2. Prepare Topping: Combine the melted butter and sugar, then spread this mixture evenly over the bottom of a 9×2 inch cake pan to create the caramelized base layer.
  3. Arrange Strawberries: Arrange the sliced strawberries over the sugar mixture. Begin by placing slices around the outer edge of the pan and then fill in the center to form an even layer as shown in reference photos.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; set this aside for later incorporation.
  5. Cream Butter and Sugars: In a large mixing bowl, beat the room temperature butter, vegetable oil, sugar, and vanilla extract together until the mixture is light in color and fluffy, about 2-3 minutes. This step is crucial to the cake’s texture.
  6. Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Scrape down the sides of the bowl to ensure full incorporation.
  7. Incorporate Dry Ingredients (Part 1): Add half of the flour mixture to the batter and mix until mostly combined.
  8. Add Milk: Slowly pour in the milk and mix thoroughly. The batter might appear slightly curdled at this stage, which is normal.
  9. Incorporate Dry Ingredients (Part 2): Add the remaining flour mixture and mix just until smooth and fully combined. Avoid overmixing to keep the cake tender.
  10. Prepare for Baking: Pour the batter over the strawberry layer in the cake pan and spread it evenly.
  11. Bake: Bake the cake for 45-50 minutes in the preheated oven, covering the top with foil after about 35 minutes if it starts to brown too much. The cake is done when a toothpick inserted into the center comes out clean.
  12. Press Down Cake: Remove the cake from the oven and gently press down to flatten any dome that has formed. Using a dish towel placed on top can help apply even pressure without burning yourself.
  13. Cool and Invert: Let the cake cool in the pan for 30 minutes. Then, invert it onto a cooling rack to reveal the strawberry-topped side. Allow to cool slightly before serving. The cake is best served warm, but can also be reheated briefly if fully cooled.

Notes

  • Be careful not to overmix the batter once the flour is added to keep the cake texture tender.
  • If the top browns too quickly during baking, cover loosely with foil to prevent burning.
  • Using room temperature butter helps achieve a fluffy batter during creaming.
  • The cake can be reheated in the microwave for 10-15 seconds to serve warm if cooled completely.
  • A 9×2 inch cake pan is ideal for this recipe for even baking and proper strawberry arrangement.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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