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Strawberry Upside Down Cake Recipe

★★★★★

4.4 from 94 reviews
  • Author: lilan
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x

Description

This delicious Strawberry Upside Down Cake features a caramelized strawberry topping baked beneath a moist, fluffy cake. The combination of tender cake and sweet, buttery strawberries creates a perfect dessert that’s best served warm. Easy to prepare, this cake uses classic baking techniques and everyday ingredients for a delightful treat that will impress your friends and family.

Ingredients

Scale

For the 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 at the perfect temperature for baking the cake evenly.
  2. Prepare Topping: Combine the melted butter and sugar and spread this mixture evenly at the bottom of a 9×2 inch cake pan to create a caramelized base.
  3. Arrange Strawberries: Place the sliced strawberries over the sugar mixture. Begin by arranging slices around the outer edge of the pan and then fill in the center, creating an attractive pattern.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  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, which will take about 2-3 minutes. This step is crucial for a tender cake.
  6. Add Eggs: Incorporate the eggs one at a time, beating after each addition until mostly combined. Scrape down the bowl sides to ensure even mixing.
  7. Add Dry Ingredients (Half): Add half of the dry flour mixture to the wet batter and mix until just combined to avoid overmixing.
  8. Add Milk: Slowly pour in the milk and mix until the batter is smooth but note that it may look a bit curdled — this is normal.
  9. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix until fully combined and smooth. Scrape the bowl down again, but avoid overmixing to maintain cake tenderness.
  10. Pour Batter into Pan: Spread the batter evenly over the prepared strawberry and sugar base in the cake pan.
  11. Bake the Cake: Bake for 45-50 minutes. After about 35 minutes, if the cake top is browning too quickly, cover loosely with foil. The cake is ready when a toothpick inserted in the center comes out clean.
  12. Press Cake Down: Remove from oven and gently press the cake down to help flatten any dome that has formed; place a dish cloth on top to help apply even pressure.
  13. Cool and Invert: Let the cake cool in the pan for 30 minutes, then carefully invert it onto a cooling rack. Allow it to cool slightly before serving. The cake is best enjoyed warm but can be reheated in individual slices for 10-15 seconds to warm through if cooled completely.

Notes

  • Use fresh, ripe strawberries for the best flavor and sweetness.
  • Do not overmix the batter to keep the cake light and tender.
  • If the cake is browning too fast, covering with foil helps prevent burn while ensuring the inside cooks through.
  • Let the cake cool slightly before inverting to avoid breaking the upside down topping.
  • Reheating slices briefly in the microwave enhances the strawberry flavor and warms the buttery topping.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Upside Down Cake, strawberry cake, upside down dessert, berry cake, moist cake, baking recipe, easy cake recipe

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