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Strawberry Upside-Down Cake Recipe

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4 from 10 reviews

This Strawberry Upside Down Cake is a delightful dessert combining fresh, juicy strawberries caramelized in a buttery sugar glaze with a tender, moist cake layer. Perfect for spring and summer gatherings, this cake features a light crumb with a luscious strawberry topping that becomes a beautiful, glossy layer when inverted after baking. The recipe includes simple ingredients and straightforward steps, resulting in an elegant and flavorful treat.

Ingredients

Topping

  • 4 tablespoons unsalted butter (melted)
  • ½ cup granulated sugar
  • 2 teaspoons cornstarch
  • 1 pound fresh strawberries (16 oz, hulled and sliced into 4 slices per strawberry)
  • 2 tablespoons fresh lemon juice

Cake Batter

  • 1½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter (room temperature)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla paste
  • ¼ cup sour cream (room temperature)

Instructions

  1. Preheat and Prep: Preheat oven to 350°F (177°C). Pour the melted butter into a 9-inch round cake pan with at least 2-inch high sides to prevent overflow. Tilt or swirl the pan to evenly coat the bottom.
  2. Make the Topping: In a small bowl, whisk together the sugar and cornstarch. Sprinkle the mixture evenly over the melted butter in the pan — this will create a syrupy glaze during baking. Toss the sliced strawberries with the lemon juice, then spread them out in one even layer over the sugar mixture, allowing slight overlap.
  3. Mix Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the room temperature butter and sugar at medium speed for 2 to 3 minutes until light and fluffy. This aeration results in a tender crumb.
  5. Add Eggs and Vanilla: Beat in eggs one at a time, scraping the bowl as needed. Add vanilla paste with the second egg and mix until fully combined.
  6. Add Sour Cream and Dry Ingredients: Mix in sour cream until smooth. Gradually add the dry ingredients, mixing on low speed just until the batter is smooth and thick, avoiding overmixing.
  7. Assemble and Bake: Gently spoon the batter over the strawberries in the pan and spread evenly to the edges with an offset spatula or spoon, being careful not to disturb the strawberry layer underneath. Bake for 50 to 55 minutes until golden and a toothpick inserted comes out clean. If browning too quickly, tent with foil for the last 10 minutes. The cake top should spring back lightly when pressed.
  8. Cool and Invert: Let the cake rest in the pan on a cooling rack for 15 minutes. Run a thin knife around the edge to loosen the cake. Place a large plate or cake stand on top of the pan and carefully invert the cake. Slowly lift the pan away; some syrup may spill—use a spoon to drizzle it back on top if desired. Allow cake to cool for at least 1 hour before slicing.

Notes

  • Use a pan with at least 2-inch tall sides to prevent batter overflow during baking.
  • For uniform strawberry slices, cut each berry into 4 slices.
  • Room temperature ingredients help the batter mix smoothly and evenly.
  • Beating butter and sugar properly is key to a light, tender cake crumb.
  • Do not overmix the batter once dry ingredients are added to avoid a dense texture.
  • If the cake browns too fast, tenting with foil helps prevent overbrowning.
  • Inverting the cake while still warm helps the caramelized topping release evenly.
  • Letting the cake cool completely enhances slicing and flavor.

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