If you love the bright, juicy sweetness of fresh berries paired with a luscious, buttery cake, you are going to adore this Fresh Strawberry Upside Down Cake Recipe. This delightful dessert features a glossy caramelized strawberry topping that bakes into the cake, creating a stunning presentation and an explosion of flavor in every bite. It’s not only a feast for the eyes but a harmonious balance of tender crumb and fruity tang that’s perfect for sharing with friends or treating yourself to something truly special.
Ingredients You’ll Need
Gathering simple, quality ingredients is one of the best ways to ensure your Fresh Strawberry Upside Down Cake Recipe turns out perfect every time. Each component plays a vital role in creating the cake’s delicate texture, rich flavor, and stunning color.
- Fresh strawberries: The star of the show, providing natural sweetness and vibrant color.
- Unsalted butter: Used both in the topping for a rich caramel flavor and in the batter for a tender crumb.
- Brown sugar: Adds depth and caramel notes to the topping.
- Vanilla extract: Enhances every layer of the cake with warm, aromatic sweetness.
- All-purpose flour: The base that gives the cake structure without weighing it down.
- Baking powder and baking soda: Work together to create a light, airy texture.
- Salt: Balances and elevates the sweetness throughout the cake.
- Granulated sugar: Sweetens the cake batter, creating a golden crust.
- Eggs: Bind and enrich the cake, contributing to its moistness.
- Whole milk: Adds moisture and richness, ensuring a soft crumb.
- Sour cream or Greek yogurt: Introduces a subtle tang and helps keep the cake moist.
How to Make Fresh Strawberry Upside Down Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking—this ensures your beautiful strawberry topping comes out perfect when flipped later.
Step 2: Create the Caramelized Topping
Melt ½ cup of unsalted butter in a small saucepan over medium heat. Stir in the brown sugar and gently cook until the sugar dissolves and the mixture becomes smooth and glossy, around 2 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract. This luscious caramel sets the stage for an unforgettable topping.
Step 3: Arrange the Strawberries
Pour the fragrant caramel mixture evenly into your prepared pan. Carefully arrange the hulled and sliced strawberries on top in a circular pattern. This not only looks stunning but ensures each slice of cake gets a perfect burst of strawberry.
Step 4: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. These dry ingredients will provide the perfect lift and texture for the cake.
Step 5: Cream Butter and Sugar
In a large bowl, beat the softened ½ cup unsalted butter and 1 cup granulated sugar until the mixture is light, creamy, and fluffy—about 3 minutes. Slowly add 2 large eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract. This process incorporates air, giving your cake a delightful rise.
Step 6: Combine Wet and Dry Ingredients
Alternate adding the dry flour mixture and ½ cup whole milk mixed with ¼ cup sour cream to your wet ingredients. Begin and end with the flour mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Step 7: Assemble and Bake
Pour the batter over the arranged strawberries in your cake pan, spreading evenly. Bake for 35-40 minutes until a toothpick inserted into the center emerges clean. This slow bake lets the flavors meld and the cake develop a golden crust.
Step 8: Invert and Cool
After baking, allow the cake to cool in the pan for about 5 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate, revealing the glossy strawberry topping. Let it cool to just warm or room temperature before serving.
How to Serve Fresh Strawberry Upside Down Cake Recipe
Garnishes
A dollop of fresh whipped cream or a scoop of vanilla ice cream truly elevates this cake. You can also sprinkle a few fresh mint leaves or a light dusting of powdered sugar for an elegant touch that complements the sweet strawberries.
Side Dishes
This cake pairs wonderfully with a simple green salad or a light citrusy sorbet if you want to balance the sweetness. A hot cup of tea or a glass of sparkling wine makes for a refined pairing to enjoy with friends or family.
Creative Ways to Present
Try serving individual slices with a drizzle of strawberry coulis or garnish plates with extra fresh strawberry slices. For a festive touch, pipe whipped cream rosettes around the edges or serve the cake slightly warmed with an extra scoop of ice cream melting on top.
Make Ahead and Storage
Storing Leftovers
Store any leftover Fresh Strawberry Upside Down Cake Recipe covered in the refrigerator for up to 3 days. Keeping it covered prevents the cake from drying out while preserving the fresh strawberry flavor.
Freezing
If you want to save some for later, wrap the cooled cake tightly in plastic wrap and then in foil before freezing. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving to maintain its texture and flavor.
Reheating
To enjoy warm cake after refrigeration or freezing, gently reheat individual slices in the microwave for 15-20 seconds or warm the whole cake in a low oven (about 300°F) for 10 minutes. This revives the buttery richness and softness beautifully.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries provide the best texture and flavor for this recipe, you can use frozen strawberries if fresh aren’t available. Just be sure to thaw them fully and pat dry to avoid excess moisture in the topping.
Is it necessary to invert the cake immediately after baking?
Yes, inverting the cake while it is still warm helps the caramelized topping release easily from the pan, creating that classic glossy finish. Waiting too long risks sticking and tougher removal.
Can I substitute the sour cream with something else?
Absolutely! Greek yogurt is a great substitute for sour cream and will add the same tangy moistness to the cake. You can also try buttermilk, but reduce the milk amount slightly to keep the batter consistency right.
How do I know when the cake is perfectly baked?
Use a toothpick test by inserting it into the center of the cake. If it comes out clean or with a few crumbs but no wet batter, your cake is perfectly baked and ready to come out of the oven.
Can this cake be made in a different size pan?
You can adapt the recipe to a smaller or larger pan, but baking times may vary. For smaller pans, start checking for doneness a few minutes earlier; for larger pans, add extra baking time and test frequently.
Final Thoughts
This Fresh Strawberry Upside Down Cake Recipe is a true crowd-pleaser, blending freshness, sweetness, and a tender crumb into one irresistible dessert. I promise once you try it, it’ll become a favorite to make year-round. So grab those strawberries and get baking — your taste buds will thank you!
Print
Fresh Strawberry Upside Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Fresh Strawberry Upside Down Cake is a delightful and visually stunning dessert featuring a caramelized brown sugar and butter topping layered with juicy fresh strawberries. The light and moist vanilla cake batter bakes atop the strawberries, creating a beautiful, flavorful upside-down effect when inverted. Perfect for spring and summer gatherings, this cake pairs wonderfully with whipped cream or vanilla ice cream for an extra indulgent treat.
Ingredients
Topping
- 1 pint fresh strawberries, hulled and sliced
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
Cake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream (or Greek yogurt)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and set it aside to ensure the cake doesn’t stick after baking.
- Make the Caramelized Topping: In a small saucepan over medium heat, melt ½ cup of butter. Add the brown sugar and stir continuously until the sugar dissolves and the mixture is smooth, about 2 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract to enhance the flavor.
- Arrange Topping in Pan: Pour the warm caramel mixture evenly into the prepared cake pan. Then, carefully arrange the sliced strawberries on top of the caramel in a circular pattern to create an attractive presentation for when the cake is flipped.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3 minutes. This step incorporates air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter-sugar mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla extract to enhance the cake’s aroma and flavor.
- Mix Batter: Alternate adding the flour mixture in three portions with the milk and sour cream, beginning and ending with the flour. Mix gently until just combined to avoid overworking the batter.
- Pour Batter Over Topping: Spread the cake batter evenly over the arranged strawberries and caramel in the cake pan, smoothing the top lightly with a spatula.
- Bake: Place the cake pan in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges begin to pull away from the pan.
- Cool and Invert: Allow the cake to cool in the pan for about 5 minutes. Run a knife around the edges to loosen it, then invert the cake onto a serving plate carefully to reveal the beautiful strawberry topping. Remove the pan gently.
- Serve: Serve the cake warm or at room temperature. Optionally, add whipped cream or a scoop of vanilla ice cream for extra richness and creaminess.
Notes
- Ensure the butter for creaming is softened but not melted for best texture.
- Use fresh, ripe strawberries for the sweetest flavor and brightest color.
- You can substitute sour cream with Greek yogurt for a tangier flavor and added moisture.
- Allow the cake to cool slightly before inverting to prevent the topping from sticking to the pan.
- Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
