Fresh Strawberry Upside Down Cake: A Delicious Twist on a Classic Dessert

Fresh Strawberry Upside Down Cake is a delightful dessert that brings a burst of summer flavors to your table, no matter the season. This cake is not just a treat for the taste buds; it’s a visual masterpiece that showcases the vibrant red strawberries nestled atop a golden, buttery cake. The origins of upside-down cakes date back to the 1920s, when they were a popular way to use fresh fruits, and they have since become a beloved classic in many households.

What I love most about Fresh Strawberry Upside Down Cake is its perfect balance of sweetness and tartness, combined with a moist, tender crumb that melts in your mouth. The caramelized strawberries create a luscious topping that adds a delightful texture, making each bite a heavenly experience. Plus, it’s incredibly easy to prepare, making it a go-to recipe for gatherings or a simple family dessert. Join me as we dive into this scrumptious recipe that is sure to impress your friends and family!

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon lemon juice

Preparing the Strawberries

1. Start by preheating your oven to 350°F (175°C). This will ensure that your cake bakes evenly. 2. While the oven is heating, take your fresh strawberries and hull them. This means removing the green tops and any white parts. 3. Slice the strawberries into halves or quarters, depending on their size. You want them to be bite-sized, so they can sit nicely on top of the cake. 4. In a medium bowl, combine the sliced strawberries with 1/4 cup of brown sugar and 1 teaspoon of lemon juice. Toss them gently to coat the strawberries evenly. Let this mixture sit for about 10-15 minutes. This will help the strawberries release their juices and create a lovely syrup.

Preparing the Batter

5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure that your dry ingredients are well combined and evenly distributed. 6. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-4 minutes. 7. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will add a lovely flavor to your cake. 8. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix, as this can make the cake dense.

Assembling the Cake

9. Now it’s time to prepare the cake pan. I like to use a 9-inch round cake pan for this recipe. Grease the bottom and sides with a little butter or non-stick spray. 10. In a small saucepan, melt 2 tablespoons of unsalted butter over low heat. Once melted, pour it into the bottom of the prepared cake pan, spreading it evenly. 11. Take the strawberry mixture that has been sitting and pour it into the pan, spreading the strawberries evenly over the melted butter. This will create a beautiful layer of strawberries that will be the top of your cake once it’s flipped. 12. Pour the batter over the strawberries in the pan, spreading it out gently with a spatula to ensure an even layer.

Baking the Cake

13. Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed. 14. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This cooling time is crucial as it allows the cake to set and makes it easier to flip.

Flipping the Cake

15. After the cake has cooled for 10 minutes, it’s time to flip it. Place a large plate over the top of the cake pan. With one swift motion, invert the pan so that the cake falls onto the plate. Gently lift the pan off, revealing the beautiful strawberry topping. 16. If any strawberries stick to the pan, simply remove them with a spatula and place them back on the cake. This is a great time to admire your handiwork!

Serving the Cake

17. Allow the cake to cool completely before slicing. This will help the flavors meld together and make it easier to cut. 18. Serve the cake as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. The combination of the sweet strawberries and the moist cake is simply irresistible.

Storing Leftovers

19. If you have any leftovers (which is rare, but it happens!), store the cake in an airtight container in the refrigerator.

Conclusion:

In summary, this Fresh Strawberry Upside Down Cake is an absolute must-try for anyone looking to indulge in a delightful dessert that perfectly balances sweetness and freshness. The vibrant strawberries not only add a burst of flavor but also create a stunning presentation that will impress your family and friends. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it chilled with a dollop of whipped cream, this cake is versatile enough to suit any occasion. Feel free to get creative with your serving suggestions! You can swap out strawberries for other seasonal fruits like peaches or blueberries, or even add a hint of lemon zest to the batter for an extra zing. The possibilities are endless, and I encourage you to experiment with different variations to make this recipe your own. I genuinely hope you give this Fresh Strawberry Upside Down Cake a try. It’s a delightful treat that’s sure to become a favorite in your household. Once you’ve baked it, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s spread the joy of baking together! Print