Strawberry Upside Down Cake

Strawberry Upside Down Cake is one of those irresistible desserts that always brings a little celebration to the kitchen. The caramelized strawberry layer on top of a pillowy vanilla cake gives you juicy fruit and buttery crumb in each bite perfect for sharing or enjoying with tea on a slow afternoon.

I first made this cake for Mother’s Day one spring and now it is my go to recipe when I want to impress my friends with minimal fuss the colors always make people smile

Ingredients

• Fresh strawberries: provide natural sweetness and a pop of color choose berries that are vibrant and firm with no bruises
• Brown sugar: gives the topping a deep caramel like flavor try to use dark brown sugar for extra richness
• Unsalted butter: allows you to control the saltiness in both topping and cake use good quality butter for best texture
• All purpose flour: forms the structure of the cake sift before measuring for a lighter crumb
• Granulated sugar: brings classic sweetness select superfine sugar if possible for easier mixing
• Large eggs: bind the cake and keep it rich use room temperature eggs for a fluffier rise
• Milk: makes the cake tender and moist whole milk is best for richness
• Baking powder: ensures the cake rises evenly always check that your baking powder is fresh
• Vanilla extract: enhances the cake’s aroma and flavor pure vanilla is a worthwhile splurge here
• Salt: balances the sweetness a little goes a long way

Step-by-Step Instructions

Prepare the Pan:

Grease a nine inch round cake pan thoroughly making sure to get the bottom and sides completely this helps the cake release easily after flipping

Make the Topping:

Melt the butter and brown sugar together in a saucepan over medium heat stir until the sugar dissolves pour this buttery mixture into the prepared pan tilt it gently if needed to spread evenly arrange the sliced strawberries across the sugar layer placing them in neat concentric circles or a single layer for the best effect

Mix the Cake Batter:

In a large mixing bowl cream softened butter with granulated sugar until the mixture becomes pale and fluffy this should take three to five minutes with a hand mixer add eggs one at a time beating after each so the batter stays smooth add milk and vanilla mixing again until fully incorporated

Combine Dry Ingredients:

In a separate bowl whisk together all purpose flour baking powder and salt slowly add these dry ingredients to the wet mixture stirring just until combined do not overmix or your cake might become dense

Bake the Cake:

Pour the finished batter evenly over the strawberries use a spatula to spread it gently so the fruit layer remains undisturbed bake for thirty to thirty five minutes rotating the pan halfway through until the cake is golden and a toothpick inserted in the center comes out clean

Cool and Flip:

Let the cake rest in its pan for about ten minutes to settle run a thin knife along the edge to loosen carefully invert the cake onto a plate so the strawberries are now on top let it cool slightly before slicing

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Strawberries have always been my mom’s favorite fruit so this cake reminds me of baking with her in May she would sneak extra berries on top and lick the spoon too

Storage Tips

Store any leftover cake at room temperature in an airtight container for up to two days if you need to keep it longer refrigerate for up to four days bring chilled slices to room temperature before serving for best texture

Ingredient Substitutions

If strawberries are not in season try using raspberries blueberries or thinly sliced peaches you can swap brown sugar for coconut sugar for a lighter caramel note and almond extract in place of vanilla gives the cake a unique twist

Serving Suggestions

Serve slices warm with dollops of whipped cream or a scoop of vanilla ice cream dust with extra powdered sugar for a pretty finish this cake also shines at brunch buffets paired with a fresh fruit salad

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A Little Cake History

Upside down cakes date back to early American cast iron skillet baking when cooks would caramelize whatever fruit they had on hand at the bottom and pour simple batter on top strawberries are a modern twist making the dessert as beautiful as it is delicious

Frequently Asked Questions

→ How do I prevent the cake from sticking when flipping upside down?

Grease your cake pan thoroughly, and let the cake cool for about 10 minutes before flipping. Loosening the edges with a knife also helps.

→ Can I use frozen strawberries?

Yes, but thaw and pat them dry first to reduce excess moisture, which may otherwise make the cake soggy.

→ What other fruits work well for upside down cakes?

Pineapple, peaches, plums, and cherries are popular alternatives. Adjust sugar amounts to balance each fruit's sweetness.

→ Should butter be salted or unsalted?

Unsalted butter lets you control the saltiness, though either can be used with slight adjustments to added salt.

→ How should leftover cake be stored?

Store covered at room temperature for up to two days, or refrigerate to maintain freshness for up to four days.