Prepare to be captivated by this incredibly easy yet show-stopping Strawberry Upside Down Cake! It’s a symphony of fresh strawberry flavor, perfectly complemented by a moist, rich, and delightfully tender cake. Expertly balanced in sweetness and remarkably simple to prepare, it’s no surprise this delightful dessert earns rave reviews from everyone who tries it! Whether you’re a seasoned baker or just starting, this recipe promises a truly memorable homemade treat.
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For as long as I can remember, this Strawberry Upside Down Cake has held a special place in my heart, and my baking repertoire. The moment local strawberries burst into season, I eagerly anticipate the chance to bake this cherished dessert. It’s a culinary ritual, a testament to the simple joy of fresh, seasonal ingredients transformed into something extraordinary. This isn’t just any cake; it’s an experience – a wonderfully moist, intensely flavorful, and perfectly balanced treat that’s never overly sweet. Its ease of preparation means I can indulge in a slice whenever the craving for fresh berries and tender cake strikes, making it a go-to for weeknight desserts and special occasions alike.
What truly sets this cake apart is the sheer abundance of big, vibrant strawberry flavor in every single bite. The luscious, ripe berries, nestled at the bottom of the pan and then revealed on top, create a natural topping that’s both beautiful and bursting with natural sweetness. Beyond their incredible taste, these juicy berries are the secret to keeping the cake incredibly moist for days. This means you can enjoy this delightful creation over an extended period, savoring each slice until only delightful crumbs remain on the plate. It’s a cake that truly gets better with time, holding its irresistible charm and freshness.
Why You’ll Adore This Easy Strawberry Upside Down Cake
- Showcases Fresh Strawberries Perfectly: This recipe is designed to highlight the natural sweetness and vibrant acidity of fresh strawberries, making them the star of the show. It’s an ideal way to use those beautiful berries when they’re at their peak ripeness.
- Effortlessly Impressive: Despite its stunning appearance and gourmet taste, this is an incredibly straightforward cake to bake. Its “upside down” nature means the delicious fruit topping forms itself during baking, requiring minimal fuss and always impressing guests.
- A Crowd-Pleasing Favorite: With its balanced sweetness and delightful texture, this cake is universally loved. It’s a guaranteed hit at potlucks, family gatherings, or simply as a comforting dessert at home.
- Versatile Pairing: The cake isn’t overly sweet, making it a fantastic companion to a scoop of rich vanilla bean ice cream, a dollop of freshly whipped cream, or even a light dusting of powdered sugar. Its adaptable profile means you can dress it up or down as you please.
- Moist and Flavorful for Days: Thanks to the natural moisture from the strawberries and a well-formulated batter, this cake stays incredibly fresh and delicious for several days, perfect for enjoying over time.
Essential Ingredients for Your Strawberry Upside Down Cake
Crafting this delightful strawberry cake is surprisingly simple and requires a handful of common pantry staples, plus, of course, those gorgeous fresh strawberries. You’ll primarily need your trusty stand mixer or an electric hand mixer to bring it all together with ease and efficiency. Let’s delve into what you’ll need and why each component is vital for the perfect outcome:
- Butter (Softened): I typically bake with salted butter, as it’s what I always have on hand. If you opt for unsalted butter, I recommend adding an extra 1/4 teaspoon of kosher salt to the dry ingredients to ensure the flavors are perfectly balanced. Softened butter is crucial for achieving that light, fluffy texture when creamed with sugar.
- Granulated Sugar (White): This provides the primary sweetness for the cake and helps create a beautiful caramelization with the butter at the bottom of the pan, enhancing the strawberry topping.
- Fresh Strawberries: The undisputed stars of this cake! Choose ripe, firm berries for the best results. Wash them thoroughly, gently pat them dry with paper towels to remove excess moisture, remove the stems (hull them), and then cut them in half. If you encounter exceptionally large strawberries, cutting them into thirds will ensure even distribution and cooking.
- All-Purpose Flour: The structural backbone of our cake. Sifted or whisked well, it provides the perfect tender crumb.
- Baking Powder: A leavening agent that helps the cake rise, contributing to its light and airy texture.
- Baking Soda: Another leavening agent, which, when combined with the acidic sour cream, ensures a tender, moist crumb and a beautiful rise.
- Kosher Salt: Essential for enhancing all the other flavors in the cake and balancing the sweetness. If using standard table salt, remember to reduce the amount by half, as it’s finer and more potent.
- Eggs (2 large): You’ll need one whole egg and one egg yolk. Eggs act as a binder, provide structure, add richness, and contribute to the cake’s moisture and golden color. The extra yolk adds even more tenderness and flavor.
- Sour Cream (Full-Fat): This is a secret weapon for an incredibly moist and rich cake. The acidity in the sour cream reacts with the baking soda, promoting a lovely rise, while its fat content contributes to a luxurious texture. While full-fat is recommended for maximum richness, low-fat sour cream can also be used successfully.
- Vanilla Extract: Pure or artificial, vanilla is indispensable for adding depth and warmth to the cake’s flavor profile, complementing the bright notes of the strawberries.
Equipment You’ll Need
Having the right tools makes baking this Strawberry Upside Down Cake even more enjoyable and ensures smooth sailing from start to finish. Here’s a quick list:
- Stand Mixer with Paddle Attachment or Electric Hand Mixer: Absolutely essential for creaming the butter and sugar, and for incorporating the other ingredients efficiently, ensuring a well-aerated batter.
- Rubber Spatula: Perfect for scraping down the sides of the bowl, folding in dry ingredients, and gently spreading the batter.
- Baking Pan: An 8-inch square or round baking pan is ideal for this recipe. A 9-inch pan can also work, but the cake will be slightly thinner, so adjust baking time accordingly. Ensure it’s a good quality pan for even heat distribution.
- Mixing Bowls: Several bowls will be useful for separating dry and wet ingredients.
- Whisk: For combining dry ingredients thoroughly.
- Measuring Cups and Spoons: For accurate ingredient measurements.
How To Make The Best Strawberry Upside Down Cake: A Step-by-Step Guide
Creating this delightful Strawberry Upside Down Cake is a rewarding process, and following these detailed steps will ensure a perfect result every time. For a full, printable list of ingredients and precise measurements, please refer to the dedicated recipe section towards the bottom of this page.
- Prepare Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when the cake goes in, promoting even baking.
- Ready the Pan: Generously butter the entire inside of your chosen 8-inch baking pan (round or square). Next, evenly sprinkle 1/4 cup of the granulated sugar over the buttered bottom. You can gently tilt and rotate the pan to ensure the sugar forms an even layer, which will create a beautiful caramelized crust.
- Arrange the Strawberries: Carefully place your prepared strawberry halves (cut side down, uncut side facing up) in a single layer at the bottom of the sugared pan. Arrange them as closely as possible, even slightly overlapping, to create a dense, flavorful fruit layer once the cake is inverted.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Whisking ensures these ingredients are evenly distributed, which is crucial for the cake’s texture and rise. Set this aside.
- Cream Butter and Sugar: In the large bowl of your stand mixer (fitted with the paddle attachment) or using an electric hand mixer, beat the remaining softened butter with the remaining granulated sugar. Cream them together on medium-high speed until the mixture becomes visibly light in color and fluffy. This process incorporates air, contributing to a tender cake.
- Add Wet Ingredients: Reduce the mixer speed to low. Beat in the whole egg, egg yolk, sour cream, and vanilla extract. Mix until just combined. Be careful not to overmix at this stage, as overmixing can lead to a tough cake.
- Incorporate Dry into Wet: Gradually add the dry flour mixture to the wet ingredients in three additions. Mix on low speed, just until the flour is almost incorporated after each addition. After the final addition, mix only until no streaks of flour remain. Be sure to stop and scrape down the sides of the bowl with your spatula as needed to ensure everything is thoroughly combined.
- Pour Batter: Gently pour the prepared cake batter over the arranged strawberries in the baking pan. Spread the batter carefully and evenly with your spatula, taking care not to disturb or jiggle the strawberries too much. You want them to stay in place for that perfect upside-down reveal.
- Bake to Perfection: Transfer the pan to your preheated oven. Bake for approximately 50 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it (a completely clean toothpick often indicates an overbaked, drier cake).
- Cool and Invert: This step is critical for a successful flip! Allow the cake to cool in the pan on a wire rack until it is very nearly room temperature, about 30-45 minutes. Cooling slightly helps the cake set and the caramelized strawberry topping to solidify just enough. Once cooled, place a sturdy serving plate (larger than your cake pan) inverted over the top of the cake pan. Carefully, and with confidence, flip the cake over and onto the plate. Lift the pan slowly to reveal your beautiful strawberry topping.
- Slice and Savor: Once inverted and completely cooled (or still slightly warm!), slice the cake into generous portions and serve immediately. Enjoy the fresh, fruity, and moist goodness!
Chef Jenn’s Expert Baking Tips for Success
Achieving a perfect Strawberry Upside Down Cake is all about the details. Here are some insider tips to ensure your cake turns out flawlessly every time:
- Strawberry Selection is Key: While ripe strawberries are ideal for their sweetness and flavor, be mindful not to use overripe or mushy berries. Overripe fruit has too much water content and will likely disintegrate during baking, leading to a watery topping. Choose strawberries that are firm, vibrant red, and free from soft spots.
- Prep Ahead for Ease: To make baking day even smoother, you can prepare your strawberries in advance. Wash, dry, hull, and halve them, then store them in an airtight container in the refrigerator for up to 24 hours until you’re ready to assemble the cake.
- Butter vs. Cooking Spray for Pan: While cooking spray can be used to grease the pan, I highly recommend sticking with butter (and the sugar specified in the recipe). The butter provides a richer flavor base, and combined with the sugar, it creates a wonderfully caramelized, slightly crisp, and irresistible topping for the strawberries, adding another layer of deliciousness that cooking spray simply can’t replicate.
- Doneness Test with a Twist: Many recipes call for a toothpick to come out “clean.” However, for a truly moist cake, I prefer to remove the cake from the oven when a toothpick inserted into the center comes out with a few moist crumbs clinging to it. This indicates the cake is fully cooked but still exceptionally tender and not dry. Remember, carryover cooking will continue to bake the cake slightly even after it’s removed from the oven.
- Cooling is Crucial: Patience is a virtue when it comes to upside-down cakes! Allowing the cake to cool almost to room temperature in the pan before inverting is vital. This gives the cake structure a chance to set and allows the caramelized juices from the strawberries to thicken slightly, preventing them from running all over your serving plate. If you flip it too soon, the cake might stick or break apart, and the topping could be messy.
- Serving Temperature: This cake is absolutely delicious served slightly warm, allowing the strawberry juices to be a bit gooey, or at room temperature, where the flavors have fully melded.
- Pairing Perfection: This tasty cake stands alone beautifully, but it’s even more divine with a scoop of premium vanilla ice cream or a generous dollop of freshly whipped cream. For a complete meal idea, enjoy this dessert after a satisfying main course like Blackstone chicken fried rice or any of your favorite main dishes!
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How Do You Know When This Strawberry Cake Is Done?
Determining the perfect doneness for a cake, especially one as moist as this Strawberry Upside Down Cake, is a subtle art. Many traditional recipes suggest that a cake is fully baked when an inserted toothpick or skewer comes out completely clean. However, based on my extensive experience spanning countless hours in the kitchen, a “clean toothpick” often signifies an overcooked cake – one that might be dry or crumbly.
My preferred method, which consistently yields a wonderfully moist and tender cake, is to bake until there are still a few delicate, moist crumbs clinging to the toothpick. These tiny crumbs are a sign that the cake is cooked through but still retaining its internal moisture. The residual heat (known as “carryover cooking”) will continue to gently cook the cake after it’s removed from the oven, bringing it to absolute perfection. To ensure an accurate reading, always insert the toothpick into the very middle of the cake, pressing down about halfway through its depth. This prevents you from hitting a strawberry or the pan bottom, which could give a false “clean” reading.
Can You Use Frozen Strawberries for Strawberry Upside Down Cake?
Unfortunately, no. While frozen fruit can be a convenient substitute in many baking applications, it is generally not suitable for an upside-down cake like this one. Frozen strawberries contain a significantly higher water content compared to fresh berries. When they thaw and bake, they release an excessive amount of liquid, which can make the cake soggy, prevent proper caramelization, and cause the fruit to lose its structure, becoming mushy and unappealing. For the best texture, flavor, and visual appeal, fresh, ripe strawberries are absolutely essential for this recipe. Their firm texture and vibrant juices are key to the cake’s success.
Storage and Reheating Suggestions
One of the beauties of this Strawberry Upside Down Cake is how well it keeps! Store any leftover cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 4-5 days. The cool environment of the fridge can sometimes make the cake slightly denser, but it remains delicious. If you prefer a warmer slice, you can gently reheat individual servings in the microwave for 15-30 seconds, or in a preheated oven at 250°F (120°C) for about 5-10 minutes, until just warmed through.
Serving Suggestions for Your Delectable Cake
This magnificent strawberry cake recipe is undeniably delightful all on its own, a true testament to simple, fresh flavors. However, if you’re looking to elevate the experience, a creamy scoop of premium vanilla bean ice cream or a generous dollop of fluffy freshly whipped cream will undoubtedly take it over the top! The cool, rich accompaniments perfectly complement the warm, fruity notes of the cake. Serve this cake as a standalone dessert for a quiet evening treat, or if you’re hosting a gathering or special occasion, consider presenting it as part of a charming dessert spread alongside other desserts for a truly impressive culinary display.
Step-by-Step Visual Guide
Pin Recipe
Strawberry Upside Down Cake
Moist, bursting with berry flavor, and not too sweet, this amazing Strawberry Upside Down Cake is always a big hit. So easy to make – everyone loves this impressive and delicious cake!
Ingredients
- 1/2 cup + 2 tablespoons butter, softened, plus a bit extra for the pan
- 1 cup sugar, divided
- 3 cups fresh strawberries, washed, dried, hulled, and cut in half from stem to tip
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large whole egg
- 1 large egg yolk
- 3/4 cup sour cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Butter the cake pan generously, then sprinkle the bottom of the pan with 1/4 cup of the sugar. Tilt the pan around to get an even layer of sugar.
- Arrange the strawberries in the bottom of the pan, with the uncut side facing up. The strawberries should be close and even overlapping if you can manage it.
- Whisk the flour, baking powder, baking soda, and salt in a bowl.
- Beat the remaining butter and remaining sugar in a bowl with your stand mixer and paddle attachment or with a hand mixer. Beat until fluffy and lighter in color.
- Beat in the whole egg, egg yolk, sour cream, and vanilla extract until just combined.
- Add the flour mixture in thirds, mixing well in between each addition and scraping down the sides of the bowl as needed, until no streaks of flour remain.
- Pour the cake batter gently over the top of the strawberries, being careful not to jiggle them around too much.
- Bake the cake for about 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
- Cool the cake in the pan until it is very nearly room temperature. Then, place an inverted plate over the top of the cake pan and carefully turn the cake over and out onto the plate.
- Cut, serve, and enjoy!
Notes
Chef Jenn’s Tips
- Ripe strawberries are perfect in this Strawberry Upside Down Cake, but overripe berries will disintegrate when cooking. The berries should be red and firm and not squishy.
- You can prep the strawberries ahead of time and pop them into the fridge until you’re ready to assemble the cake.
- You can use cooking spray instead of butter to butter the pan, but the butter and sugar will help caramelize the strawberries making them oh-so-tasty!
- Bake until a toothpick has a few moist crumbs clinging to it, not completely clean, for a truly moist cake.
- Ensure the cake is mostly cooled in the pan before inverting to prevent sticking and mess.
Nutrition Information
A Note on Nutritional Information: Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Want More Delicious and Easy Recipes?
If you’ve enjoyed baking this delightful Strawberry Upside Down Cake, you’re in for a treat with more of my easy-to-follow and incredibly flavorful recipes. Explore some other culinary adventures that promise satisfying results with minimal fuss:
- Perfectly Cooked Steaks on the Blackstone Griddle
- Succulent Smoked Lamb Chops
- Hearty Leftover Roast Beef Stroganoff
- Irresistible Smoked Shotgun Shells