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Strawberry Upside Down Cake Recipe

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4.2 from 34 reviews

  • Author: Ava
  • Total Time: 2 hours 25 minutes
  • Yield: 8 servings

Description

This Strawberry Upside Down Cake is a delightful dessert featuring a caramelized strawberry topping baked under a tender, moist cake base. Sweet and vibrant fresh strawberries are layered on butter and sugar, creating a syrupy glaze as the cake bakes. Perfect for spring or summer gatherings, this delicious cake combines tangy lemon juice with vanilla and sour cream for a rich flavor and tender crumb.

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 extract
  • ¼ cup sour cream (room temperature)

Instructions

  1. Preheat and Prep: Preheat the oven to 350°F (177°C). Pour the melted butter into a 9-inch round cake pan with high sides (at least 2 inches tall) and tilt the pan to coat the bottom evenly.
  2. Make the Topping: In a small bowl, whisk together sugar and cornstarch. Sprinkle this mixture evenly over the melted butter in the pan. Toss the sliced strawberries with fresh lemon juice and spread them evenly over the sugar mixture, allowing some 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: Using a mixer, beat the room temperature butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes to incorporate air for a tender crumb.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, scraping down the bowl as needed. Add the vanilla extract with the second egg and mix until combined.
  6. Add Sour Cream and Dry Ingredients: Mix in the sour cream until smooth. Gradually add the dry ingredient mixture on low speed and mix just until the batter is smooth and thick, avoiding overmixing.
  7. Assemble and Bake: Gently spoon the batter over the layered strawberries in the pan, spreading evenly to the edges with an offset spatula without disturbing the fruit layer. Bake for 50 to 55 minutes until the cake is golden and a toothpick inserted into the center comes out clean. If browning gets too dark, tent loosely with foil for the last 10 minutes of baking.
  8. Cool and Invert: Let the cake rest in the pan for 15 minutes on a cooling rack. Run a thin knife around the edge to loosen the cake. Place a large plate or cake stand over the pan and carefully invert. Slowly lift the pan away. Spoon any syrup that spills onto the plate back onto the cake if desired. Allow to cool at least 1 hour before slicing.

Notes

  • Use room temperature eggs, butter, and sour cream for best texture and mixing.
  • Slice strawberries into four slices each for even layering.
  • Use a pan with high sides to prevent batter overflow during baking.
  • Sugar and cornstarch topping melts into a syrup that caramelizes the fruit during baking.
  • Let the cake cool before inverting to ensure it holds together.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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