Strawberry Upside Down Cake Recipe
This strawberry upside down cake features sweet, juicy strawberries baked into a soft, buttery cake and flipped for a beautiful caramelized topping. It’s an easy homemade strawberry cake that’s as impressive as it is delicious.
Equipment
- 1 9 inch (23 cm) cake pan
- 1 sheet parchment paper
- 1 knife
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Topping
- ½ cup (100 g) granulated sugar
- 2 tablespoons (28 g) unsalted butter, melted
- 3 cups sliced strawberries
Vanilla Cake
- 1½ cups (180 g) all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons (87 g( unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup (180 ml) buttermilk
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9 inch (23 cm) cake pan with parchment paper.
- In a mixing bowl whisk the melted butter with the sugar until a paste forms. Evenly spread the paste across the bottom of the prepared pan.½ cup (100 g) granulated sugar, 2 tablespoons (28 g) unsalted butter, melted
- Wash, hull, dry and slice the strawberries into your preferred size and shape. Just try to keep the slices as similar as possible to make the layering easier. Decoratively layer the strawberries across the bottom of the pan, fully covering the sugar paste.3 cups sliced strawberries
- In a large mixing bowl, whisk together the flour, baking powder and salt together until well combined.1½ cups (180 g) all purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream together the butter and sugar on medium speed for 3 -4 minutes. Scrape down the sides and bottom of the bowl. With the mixer on low, cream in the eggs and vanilla extract until well combined. Scrape the bottom and sides of the mixing bowl.6 tablespoons (87 g( unsalted butter, room temperature, ¾ cup (150 g) granulated sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Finally, with the mixer on low, alternate mixing the dry ingredients and buttermilk into the wet ingredients in this order: dry, buttermilk, dry, buttermilk, dry. Evenly spread the buttery cake batter into the prepared pan on top of the strawberries. Make sure to fully cover the strawberries with the cake batter.¾ cup (180 ml) buttermilk
- Bake the strawberry upside down cake for 40 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake pan in the pan for 10 - 15 minutes. Use a butter knife to gently separate the edges of the cake from the pan. Place a serving platter or large plate over the top of the cake pan.
- Invert the cake pan to the top is now on the bottom of the platter or plate. Gently lift the pan off of the cake to reveal the parchment lined strawberries. Gently remove the parchment paper from the strawberry layer.The cake is now ready to be served. I recommend serving this with freshly whipped cream or a scoop of ice cream.
Notes
Store: Place the upside down strawberry vanilla cake in an airtight container in the fridge for up to 4 days.
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