Hi, I’m Salma. I’m 32 years old and living in the United States, and my love for cooking grew from simple curiosity into something that feels like a lifelong passion.

A friend sent me this Strawberry Upside Down Cake recipe one afternoon, saying, “You’ll love this one—it’s so you.” I couldn’t stop smiling as I read it—something about the playful caramelized strawberries and the cozy cake felt instantly comforting. As I baked, a few little spills and flour mishaps turned into fits of laughter, making the kitchen feel like the happiest place. By the time it was ready, the joy and sweetness were just as much about the process as the cake itself.

Make it with a friend and tell me  did it spark some laughter in your kitchen too?

Why You’ll Love This Recipe

This Strawberry Upside Down Cake stands out for its simplicity and dependability. The process requires minimal effort, making it approachable for cooks of any skill level. With the sweet and slightly tart strawberries alongside a moist cake, it offers a delightful harmony of flavors. It’s a perfect option for everyday desserts, whether serving guests or enjoying a slice during family meals.

Kitchen Tools You’ll Need

• 9-inch round cake pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula

Ingredients

• 2 cups fresh strawberries, hulled and sliced (moisture, sweetness)
• 1/2 cup brown sugar (sweetness, moisture)
• 1/4 cup unsalted butter (richness, moisture)
• 1 1/2 cups all-purpose flour (structure)
• 1 cup granulated sugar (sweetness)
• 1/2 cup unsalted butter, softened (texture, moisture)
• 2 large eggs (structure, moisture)
• 1/2 cup milk (moisture, tenderness)
• 1 1/2 tsp baking powder (leavening)
• 1 tsp vanilla extract (flavor)
• 1/4 tsp salt (enhances flavor)

How to Make Strawberry Upside Down Cake

Step 1. Preheat your oven to 350°F. This step is essential for ensuring that your cake rises properly and bakes evenly. While it heats, gather all your ingredients so you can work efficiently.

Step 2. In a round cake pan, melt 1/4 cup of unsalted butter over low heat on the stove. Once melted, remove it from heat and sprinkle the brown sugar evenly on top. This mixture creates a caramelized base for the strawberries, enhancing their natural sweetness.

Step 3. Arrange the hulled and sliced strawberries on top of the brown sugar mixture in the pan. Spread them evenly to ensure every slice of cake will have a delicious strawberry topping. This colorful arrangement enhances both the appearance and taste of the cake.

Step 4. In a large mixing bowl, cream the softened 1/2 cup of unsalted butter with the granulated sugar until it’s light and fluffy. This aeration step is crucial to achieve a tender cake texture. You’ll know it’s ready when the mixture looks pale and fluffy.

Step 5. Add the two large eggs to the creamed butter and sugar mix, one at a time, ensuring each is fully incorporated before adding the next. This step helps the mixture maintain its structure and adds moisture to the cake.

Step 6. Pour in the 1/2 cup of milk and 1 teaspoon of vanilla extract into the mixture. Stir well until everything is combined. The milk adds moisture, while the vanilla enhances the overall flavor of the cake.

Step 7. In a separate bowl, sift together the 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. This step ensures the dry ingredients are evenly distributed and helps the cake rise properly.

Step 8. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake. The batter should be smooth with a few lumps remaining.

Step 9. Carefully spoon the batter over the arranged strawberries in the cake pan. Use a spatula to spread it evenly. This final layer of batter will rise and form the cake, sealing the strawberries underneath.

Step 10. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The surface will be lightly golden and spring back when gently pressed. Keep an eye on it to prevent over-baking.

Step 11. Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate. This allows the caramelized strawberry topping to set slightly, making it easier to flip without losing any fruit.

Step 12. Once inverted, allow the cake to cool completely. This cooling period helps the cake finish setting and enhances the flavors as they meld together, making it even more delicious.

Serving Suggestions

Strawberry Upside Down Cake can be enjoyed in various ways. A slice is perfect for breakfast alongside a cup of coffee or tea. It also makes a delightful afternoon snack or a sweet end to any family meal. Leftovers can be stored in an airtight container and served at room temperature or warmed slightly for an extra treat. The cake’s rich, fruity flavor makes it a comforting choice for sharing with loved ones.

Pro Tips for Best Results

• Ensure that the butter is softened for easier creaming with sugar.
• Use fresh strawberries for the best flavor and texture.
• Be cautious not to overmix the batter to maintain the cake’s tenderness.
• Let the cake cool in the pan briefly before inverting to preserve the strawberry topping.
• Store leftovers in an airtight container to maintain freshness.

Common Mistakes to Avoid

1. Skipping the butter in the pan: Not melting the butter properly can lead to uneven caramelization. Ensure it’s fully melted before adding the brown sugar to achieve a smooth topping.
2. Using cold ingredients: Cold butter or eggs can result in a denser cake. Always use room temperature ingredients for optimal mixing and texture.
3. Overbaking the cake: Leaving the cake in the oven too long can dry it out. Check for doneness a few minutes early to ensure it remains moist.
4. Not sifting dry ingredients: Skipping this step can lead to clumps of baking powder or flour. Sifting helps create a light texture in the finished cake.
5. Improperly arranging strawberries: If the strawberries are not spread evenly, some pieces may not be caramelized properly. Take your time to arrange them for even distribution.
6. Inverting too soon: Attempting to flip the cake while it is still too warm can lead to messiness. Allow it to cool slightly for a cleaner and more presentable result.

Variations & Substitutions

Try adding a layer of whipped cream on top for added richness. You could also substitute the strawberries with other fruits like peaches or pineapple for a different flavor. If you prefer a nutty crunch, sprinkle some chopped pecans or walnuts over the strawberries before adding the batter.

Storage & Reheating

Store the cake at room temperature for up to 2 days if covered, or in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to three months. When reheating, place slices in the microwave for about 15-20 seconds to maintain its soft texture without drying out.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the cake a day in advance and store it at room temperature. This can help the flavors meld, making it even more delicious. Just be sure to cover it to keep it fresh.

How long does it last in the fridge?

When stored properly in an airtight container, the cake can last for about a week in the refrigerator. Just make sure to allow it to come to room temperature slightly before serving.

Can I freeze this recipe?

Yes, you can freeze the cake before inverting it or after it’s baked. Wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. Thaw in the refrigerator before serving.

What can I substitute for one ingredient?

If you need to substitute the milk, consider using almond or soy milk for a dairy-free option. It will still provide the moisture necessary for the cake without affecting the flavor significantly.

Why didn’t my recipe turn out as expected?

Issues such as a dense cake or uneven baking can occur from using cold ingredients or not measuring properly. Ensure that all ingredients are at room temperature, and follow the steps carefully to achieve the best results.

Final Thoughts

Making a Strawberry Upside Down Cake is a wonderful way to enjoy the vibrant flavors of fresh strawberries while creating a comforting dessert. The process is simple and rewarding, and the end result is lovely both in appearance and taste. There’s something soothing about each slice, making it a worthy addition to any gathering or special moment at home. Remember, cooking is about enjoying the process just as much as the delicious outcome.

Strawberry Upside Down Cake

A delightful dessert featuring caramelized strawberries over a tender cake, perfect for gatherings and cozy afternoons.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

  

For the topping

• 2 cups fresh strawberries, hulled and sliced Use fresh strawberries for the best flavor and texture.
• 1/2 cup brown sugar For sweetness and moisture.
• 1/4 cup unsalted butter Melted for the caramelized base.

See also  Chocolate Covered Strawberries recipes tips

For the cake

• 1 1/2 cups all-purpose flour Provides structure to the cake.
• 1 cup granulated sugar Adds sweetness.
• 1/2 cup unsalted butter, softened For texture and moisture.
• 2 large eggs Brings structure and moisture.
• 1/2 cup milk Adds moisture and tenderness.
• 1 1/2 tsp baking powder Leavening agent.
• 1 tsp vanilla extract Enhances flavor.
• 1/4 tsp salt Enhances flavor.

Instructions

 

Preparation

• Preheat your oven to 350°F.
• In a round cake pan, melt 1/4 cup of unsalted butter over low heat on the stove.
• Once melted, remove from heat and sprinkle the brown sugar evenly on top.
• Arrange the hulled and sliced strawberries on top of the brown sugar mixture in the pan.

Mixing the Cake Batter

• In a large mixing bowl, cream the softened 1/2 cup of unsalted butter with the granulated sugar until light and fluffy.
• Add the two large eggs to the creamed butter and sugar mix, one at a time.
• Pour in the 1/2 cup of milk and 1 teaspoon of vanilla extract into the mixture and stir well.
• In a separate bowl, sift together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Baking

• Carefully spoon the batter over the arranged strawberries in the cake pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for about 10 minutes before inverting onto a serving plate.
• Allow the cake to cool completely before serving.

Notes

Store leftovers in an airtight container. This cake can be served at room temperature or warmed slightly.

Keyword Easy Dessert, Fresh Strawberry Dessert, Spring Dessert, Strawberry Cake, Upside Down Cake