Fresh Strawberry Upside Down Cake

Why You’ll Love This Recipe

Fresh Strawberry Upside Down Cake is a perfect balance of sweet, fruity, and buttery flavors. This unique twist on the classic upside-down cake features fresh, juicy strawberries instead of pineapples, giving it a light, summery feel. The soft, moist cake complements the caramelized strawberries, making each bite heavenly. Whether you’re serving it for dessert or as a special treat, this cake is sure to delight your taste buds and impress your guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Topping:

• 2 cups fresh strawberries (sliced)
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 teaspoon lemon zest

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in 1/2 cup of sugar and lemon juice, then add the sliced strawberries. Cook for 2-3 minutes until the strawberries start to soften and release their juices.
3. Remove the saucepan from the heat and pour the strawberry mixture into the bottom of the prepared cake pan. Spread the strawberries evenly.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
6. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until smooth.
8. Pour the cake batter over the strawberry topping in the cake pan, smoothing the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then invert the cake onto a serving plate, removing the parchment paper.
11. Serve warm or at room temperature, optionally garnished with whipped cream or fresh mint.

Servings and timing

This recipe serves about 8 people. Prep time is 15 minutes, cook time is around 35 minutes, bringing the total time to approximately 50 minutes.

Variations

• Use other fresh fruits like blueberries, raspberries, or peaches for a different flavor.
• Add a handful of chopped nuts, like walnuts or pecans, to the topping for extra crunch.
• Use almond extract instead of vanilla for a unique twist.
• For a lighter version, use skim milk and reduce the butter by half.
• Add a pinch of cinnamon to the cake batter for extra warmth and spice.

storage/reheating

Store leftover cake in an airtight container at room temperature for up to 2-3 days. To reheat, warm slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use frozen strawberries?

Fresh strawberries are recommended for the best flavor and texture, but you can use frozen strawberries if needed. Just make sure to thaw and drain them before using.

Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it at room temperature for up to 2-3 days. Reheat before serving.

Can I use a different type of pan?

Yes, you can use a square or rectangular pan if you prefer. Just adjust the baking time accordingly.

Can I make the cake gluten-free?

Yes, you can use a gluten-free flour blend to make this cake gluten-free. The texture may vary slightly, but it should still turn out delicious.

How do I prevent the strawberries from sinking to the bottom?

Make sure to pour the cake batter over the strawberries gently and evenly to allow the cake to bake around them without disturbing the strawberry layer.

Can I use honey instead of sugar in the topping?

Yes, you can use honey as a substitute for sugar, but it will alter the flavor and texture slightly.

How do I know when the cake is done?

The cake is done when it is golden brown on top, and a toothpick inserted into the center comes out clean.

Can I add a frosting to this cake?

This cake is best enjoyed with the fresh strawberries as the topping, but you can add a light frosting or whipped cream if you prefer.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free butter substitute and use a non-dairy milk like almond or soy milk.

How do I store the cake?

Store leftover cake in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate and reheat before serving.

Conclusion

Fresh Strawberry Upside Down Cake is the perfect way to enjoy the sweet, juicy taste of strawberries in a light, delicious dessert. With its caramelized strawberry topping and soft, buttery cake, it’s sure to become a favorite in your dessert repertoire. Easy to make and full of flavor, this cake is perfect for any occasion, from casual family dinners to special gatherings.

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