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
Scale
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.
