strawberry upside down cake recipe

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The Best strawberry upside down cake recipe

I’ve been making strawberry upside-down cake for years, and it’s still one of my family’s favorite desserts. The first time I made it, I was hooked on the way the caramelized sugar and strawberries on top of a moist cake created this amazing flavor combination. My kids love helping me in the kitchen, and this recipe is always a hit with them.

They love watching the strawberries cook down and the sugar turn into a crunchy, golden-brown crust. It’s perfect for any occasion, whether it’s a family dinner or a special celebration. Plus, it’s easy to make and looks impressive when you serve it to guests.

The history of this dessert is fascinating. The original recipe is said to have originated in the 1920s, when home cooks would make cakes with fruit on top to showcase their skills and creativity. The strawberries were a natural choice, as they’re in season during the summer months when many families would host barbecues and picnics.

One of the best things about this recipe is that it’s relatively easy to make. The key technique is caramelizing the sugar on top of the cake, which requires some patience but is worth it in the end. To do this, you’ll need to cook the sugar in a skillet over medium heat until it turns a deep amber color.

This process can take anywhere from 10-20 minutes, depending on your stovetop and the type of sugar you’re using. The result is a cake that’s both sweet and tangy, with a beautiful presentation that’s sure to impress your family and friends. And because it’s made with fresh strawberries, you can be sure that it’ll be packed with flavor and nutrients.

Strawberry Upside Down Cake

Strawberry Upside Down Cake

4.9 from 729 votes

A moist vanilla cake topped with caramelized strawberries in a buttery brown sugar glaze. This upside down cake is baked until golden and inverted to reveal a beautiful fruit topping.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Topping

1/4 cup unsalted butter
1/2 cup packed light brown sugar
2 cups fresh strawberries, hulled and halved

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

👨‍🍳Directions

1Preheat the oven to 350°F.
2Place the 1/4 cup butter in a 9-inch round cake pan and put the pan in the oven just until the butter melts, about 2 minutes.
3Remove the pan and sprinkle the brown sugar evenly over the melted butter, then arrange the strawberry halves cut side down in a single layer over the sugar.
4In a medium bowl, whisk together the flour, baking powder, and salt.
5In a large bowl, beat the 1/2 cup softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour.
8Mix on low speed just until combined after each addition, being careful not to overmix.
9Pour the batter evenly over the strawberries in the pan and spread gently to the edges.
10Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
11Remove the pan from the oven and let it cool on a wire rack for 5 minutes.
12Run a knife around the edge of the pan, then carefully invert the cake onto a serving plate, lifting the pan off.
13Serve warm or at room temperature.

🔧Equipment

9-inch round cake pan
Electric mixer
Mixing bowls
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 220mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For best results, use ripe but firm strawberries so they hold their shape during baking. Let the cake cool in the pan for exactly 5 minutes before inverting to prevent sticking.

Watch Video Of How Strawberry Upside Down Cake Works

This strawberry upside-down cake is always a good idea for any occasion, whether it’s a family dinner or a special celebration. It’s easy to make and looks impressive when served to guests.

If you’re planning ahead for an event or party, consider making this cake in advance – it freezes well and can be reheated in just 5-7 minutes before serving. For storage ideas, consider wrapping individual slices tightly in plastic wrap or aluminum foil and storing them in an airtight container at room temperature for up to 3 days.

Reheating ideas include microwaving individual slices for 15-20 seconds or baking them in a preheated oven at 350°F (180°C) for 5-7 minutes.

❓ Frequently Asked Questions About Strawberry Upside Down Cake

Q: What type of sugar should I use for the caramelized topping?

A: You can use either white granulated sugar or brown sugar for the caramelized topping. White sugar will give you a lighter color and flavor, while brown sugar will add a richer flavor and deeper color.

Q: Can I use frozen strawberries instead of fresh?

A: Yes, you can use frozen strawberries instead of fresh ones. Just thaw them out before using them in the recipe.

Q: How long does it take to make this cake?

A: This cake is relatively quick to make, as long as you have some time to let it cool after baking.

Q: Can I substitute other types of fruit for the strawberries?

A: Yes, you can substitute other types of fruit like blueberries or raspberries for the strawberries.

Q: Do I need any special equipment to make this cake?

A: You’ll need an 8-inch round cake pan to make this cake.

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