Fresh Strawberry Upside Down Cake

Name: Fresh Strawberry Upside Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 2 cups fresh strawberries (hulled and sliced); 1/4 cup granulated sugar; 1 1/2 cups all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup milk (room temperature)

70 min 8 slices Medium

All Recipes

A delightful treat featuring juicy strawberries and a tender cake, perfect for summer gatherings.

Prep

20 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

There's something magical about a well-made upside down cake—the sweet, caramelized fruit sitting atop a soft, moist cake. This fresh strawberry upside down cake is a wonderful twist on a classic, bringing the juicy sweetness of summer strawberries to the forefront. The buttery cake beneath complements the berries perfectly, offering a balanced and refreshing dessert. This version is perfect for anyone who loves the natural sweetness of fresh strawberries. It's ideal for summer picnics, family gatherings, or just a delightful treat to enjoy at home. With a simple preparation and stunning presentation, this cake is sure to impress both visually and taste-wise.

Instructions

Prepare the strawberry layer

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan. Spread the sliced strawberries evenly over the bottom of the pan and sprinkle with 1/4 cup of sugar.

Pro tip: Arrange strawberries in a single layer for even caramelization.

Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Pro tip: Sifting the flour can help achieve a lighter cake texture.

Cream butter and sugar

In a large bowl, beat the softened butter and 3/4 cup sugar until light and fluffy, about 3 minutes.

Pro tip: Use room temperature butter for better creaming.

Add eggs and vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine wet and dry ingredients

Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix just until combined.

Pro tip: Be careful not to overmix to avoid a tough cake.

Bake the cake

Pour the batter over the strawberries in the pan, spreading it evenly. Bake for 40 minutes or until a toothpick inserted in the centre comes out clean.

Pro tip: The top should be golden brown and spring back when touched.

Cool and invert

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge, then invert onto a serving plate.

Pro tip: If the cake sticks, gently tap the pan to release.

💡

Tips & Tricks

For best results, use fresh, ripe strawberries.
Ensure the cake is thoroughly cooled before flipping.
A springform pan can help with easy removal.

Frequently Asked Questions

What makes a cake upside down?

An upside down cake is baked with its topping on the bottom of the pan and flipped over to serve, presenting the topping on top.

Can I use frozen strawberries?

Yes, you can use frozen strawberries, but thaw and drain them first to prevent excess moisture.

How do I prevent my cake from sticking?

Ensure the pan is well-greased and run a knife around the edges before inverting to prevent sticking.

How many calories are in a slice of strawberry upside down cake?

Each slice of this fresh strawberry upside down cake contains approximately 280 calories.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it in the refrigerator covered with plastic wrap.

Serving Suggestions

Serve this fresh strawberry upside down cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. It pairs beautifully with a light, fruity tea or a sparkling wine. This cake can be made a day ahead and stored in the refrigerator. Simply cover it tightly with plastic wrap or place it in an airtight container. It can also be frozen for up to a month; ensure it's well-wrapped to maintain freshness.

Nutrition per serving

280

Calories

Protein

12g

Fat

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