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Traditional Strawberry Upside Down Cake Recipe

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  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Traditional Strawberry Upside Down Cake is a delightful twist on the classic upside-down cake featuring fresh, caramelized strawberries as the luscious topping. The cake batter is light and tender, thanks to the use of room-temperature eggs and buttermilk, while the strawberry mixture creates a vibrant, juicy glaze that complements the soft cake. Baked to perfection in a single pan, this dessert is perfect for any occasion and offers a stunning presentation when flipped inverted, revealing the glossy strawberry topping.

Ingredients

For the Batter:

  • 1/2 cup sugar
  • 2 large eggs (room temperature)
  • 3 tbsp melted butter (cooled slightly)
  • 1 tsp pure vanilla extract
  • 3/4 cup buttermilk
  • 1 1/2 cups self-rising flour (or King Arthur all-purpose flour with 1 1/2 tsp baking powder and 1/2 tsp salt)

For the Strawberry Mixture:

  • 4 cups sliced fresh strawberries (about 1 1/2 lbs, sliced into 1/4-inch pieces)
  • 4 tbsp melted butter
  • 1/3 cup sugar

Instructions

  1. Prepare the Pan and Preheat the Oven: Preheat your oven to 350°F (175°C). Generously spray a 10-inch round cake pan with cooking spray, coating both the bottom and sides thoroughly. This step is important to ensure the strawberry topping releases cleanly when flipped.
  2. Prepare the Strawberry Topping: In a bowl, toss the sliced strawberries with melted butter and sugar until they are evenly coated. Spread this mixture evenly over the bottom of the prepared pan, pressing down gently so the strawberries nestle nicely. The sugar will caramelize during baking, creating a glossy topping.
  3. Mix the Cake Batter: In a mixing bowl, beat the sugar and room-temperature eggs together using an electric mixer for 2-3 minutes until pale and fluffy. Add the cooled melted butter and vanilla extract, mixing to combine. Alternate adding buttermilk and self-rising flour, starting and ending with flour, mixing gently and just until combined to avoid a tough cake texture.
  4. Assemble and Bake: Pour the cake batter over the strawberry mixture in the pan, gently spreading it evenly with a spatula without disturbing the berries. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the cake (not through the berries) comes out clean or with a few moist crumbs.
  5. Cool and Unmold: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. This helps the caramelized topping to set slightly. Run a thin knife around the edges to loosen the cake. Place a serving plate over the pan and carefully flip it over in one swift motion. Tap the bottom of the pan gently, then lift it away to reveal the beautiful strawberry topping.

Notes

  • Using room-temperature eggs helps create a lighter, fluffier cake.
  • You can substitute self-rising flour with all-purpose flour plus baking powder and salt if needed.
  • Be careful not to overmix the batter to keep the cake tender.
  • Letting the cake cool slightly before flipping ensures the topping doesn’t stick.
  • For an even deeper caramel flavor, you can sprinkle a little brown sugar with the strawberries instead of white sugar.

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