This fresh strawberry upside down cake is a treat! Sweet strawberries sit on top of a soft, buttery cake that’s easy to make. It’s perfect for a sunny day!
Every bite tastes like summer, and the colorful strawberries make it look so inviting. I love serving it with whipped cream for extra fun. You’ll impress everyone, even yourself! 🍰
Key Ingredients & Substitutions
Fresh Strawberries: These are the star of the show! You can substitute with other fruits like peaches, pineapple, or blueberries if strawberries aren’t available. Frozen strawberries work too, but make sure to thaw and drain excess moisture first.
Unsalted Butter: I always go for unsalted butter to control the saltiness. If you’re looking for a dairy-free option, use coconut oil or a plant-based butter substitute. Just remember the flavor will change slightly!
Brown Sugar: This sugar gives a rich flavor and moisture to the cake. If you’re out, you can use granulated sugar but the cake might not have that lovely caramel-like taste. Mixing some white sugar with a little molasses can also mimic brown sugar.
All-Purpose Flour: Perfect for this cake, but if you need a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found that it works quite well without impacting the texture too much.
How Do I Ensure My Cake Comes Out Fluffy?
To achieve a light and fluffy cake, focus on how you mix the ingredients. When beating eggs and sugar, make sure to beat them well until the mixture is light in color and fluffy—this helps incorporate air!
- Start with room temperature eggs for better mixing.
- When adding dry ingredients, mix gently until just combined. Over-mixing can lead to a dense cake.
Using the right mixing technique is key, so don’t rush it and enjoy the process!
How to Make Fresh Strawberry Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
For the Cake Batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
How Much Time Will You Need?
This fresh strawberry upside-down cake will take about 15 minutes to prepare and 30-35 minutes to bake, plus some time to cool. So, you should be ready to enjoy this delightful dessert in about an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it well with butter or cooking spray to prevent sticking. Set it aside for now.
2. Make the Strawberry Topping:
In a small bowl, combine the sliced strawberries, melted butter, and brown sugar. Give it a good stir until all the strawberries are coated with the sweet mixture. Spread this topping evenly at the bottom of your greased cake pan—it’ll be the first layer you see once the cake is inverted!
3. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This mixes the dry ingredients evenly and helps make your cake rise beautifully. Set this mixture aside for the moment.
4. Prepare the Cake Batter:
In a large mixing bowl, beat together the granulated sugar and eggs until the mixture is light and fluffy (this should take about 2-3 minutes). Now, mix in the vanilla extract for extra flavor. It’s smelling good, isn’t it?
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture into the egg mixture, alternating with the milk. Start and end with the flour mix. Just mix until it’s all combined—don’t overdo it!
6. Assemble the Cake:
Gently pour the cake batter over the strawberries in the pan, spreading it out evenly. This will cover your strawberry topping with a fluffy cake layer.
7. Bake the Cake:
Place the cake pan in your preheated oven and bake for about 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean (no gooey batter!).
8. Cool and Invert:
Once baked, let the cake cool in the pan for about 10 minutes. This makes it easier to turn out. Carefully invert the cake onto a serving plate so the strawberries are now on top looking delicious!
9. Serve and Enjoy:
Allow the cake to cool completely before slicing. Serve it up and enjoy your delightful strawberry upside-down cake with family and friends! Yum!
Can I Use Frozen Strawberries Instead?
Yes, you can use frozen strawberries, but it’s best to thaw and drain them first to avoid excess moisture in the cake. Simply place the frozen strawberries in the refrigerator overnight or submerge them in cold water for a quick thaw. Pat them dry before mixing them with the butter and brown sugar.
Can I Substitute Other Fruits for Strawberries?
Absolutely! You can use other fruits like pineapple, peaches, or blueberries. Just make sure to slice larger fruits into smaller pieces and adjust the sugar quantity if the fruit is sweeter or more tart than strawberries.
How to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you’d like to keep it longer, refrigerate the cake for up to a week. Just remember to let it come to room temperature before serving for the best flavor and texture!
Can I Make This Cake in Advance?
Yes, you can make the cake a day ahead! Just bake, cool, and cover it tightly. If you want to serve it the next day, be sure to keep it in the fridge and let it sit at room temperature for about 30 minutes before slicing for the best taste and texture.
