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Strawberry Upside Down Cake Recipe

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4 from 4 reviews

This Strawberry Upside Down Cake features sweet, juicy strawberries layered beneath a tender, moist vanilla-infused cake. Coated in golden sugar and arrowroot starch, the strawberries caramelize beautifully during baking, creating a luscious topping once flipped upside down. Perfect for a delightful dessert or afternoon treat, this cake is simple to prepare and bakes to golden perfection in just over an hour.

Ingredients

Topping

  • ½ cup Domino® Golden Sugar
  • 2 tablespoons Arrowroot starch
  • ½ teaspoon Vanilla bean paste
  • 1 lb Strawberries

Cake Batter

  • 1 large Egg (room temperature)
  • ½ cup Sour cream (room temperature)
  • 1 ½ teaspoons Vanilla bean paste
  • 1 ½ cups All-purpose flour
  • ¾ cup Domino® Golden Sugar
  • ¾ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ½ teaspoon Sea salt
  • 9 tablespoons Unsalted butter (room temperature & cubed)

Instructions

  1. Cake Topping Preparation: Preheat the oven to 350°F. Cut a round of parchment paper to line the bottom of an 8-inch cake pan for easy removal.
  2. Coat Strawberries: In a medium bowl, whisk together ½ cup golden sugar and arrowroot starch, then add the strawberries and vanilla bean paste, stirring until berries are fully coated. Set aside.
  3. Prepare Egg Mixture: In a separate medium bowl, whisk the egg with half the sour cream and 1 ½ teaspoons vanilla bean paste until combined. Set aside.
  4. Mix Dry Ingredients: In a mixer bowl, combine the all-purpose flour, ¾ cup golden sugar, baking powder, baking soda, and sea salt.
  5. Add Butter and Sour Cream: Add the remaining sour cream and the cubed unsalted butter to the dry ingredients, mixing just until combined to form a smooth batter.
  6. Incorporate Egg Mixture: Slowly add the egg mixture to the batter and mix gently until just combined, avoiding overmixing.
  7. Assemble Cake: Spread the coated strawberries evenly across the bottom of the prepared cake pan, ensuring they touch the edges but without precise arrangement.
  8. Add Batter: Drop spoonfuls of batter over the strawberries and gently spread evenly to cover them completely.
  9. Bake: Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
  10. Cool and Invert: Allow the cake to cool for one minute, then run a knife around the pan edges and carefully invert the cake onto a serving plate to reveal the strawberry topping.

Notes

  • Ensure all ingredients, especially egg and sour cream, are at room temperature for better mixing and texture.
  • Use fresh, ripe strawberries for best flavor and caramelization.
  • Arrowroot starch helps thicken the fruit juices and keeps the topping from becoming too watery.
  • Do not overmix the batter to keep the cake tender and light.
  • Let the cake cool slightly before inverting to avoid breaking or spilling the topping.

Find it online: https://yumntasty.com/strawberry-upside-down-cake-recipe-2/