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Upside-Down Strawberry Cake

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A stunning Upside-Down Strawberry Cake featuring a caramelized strawberry topping baked beneath a rich, buttery sponge and flipped to reveal a glossy, fruit-laden crown. Perfect served warm with whipped cream or ice cream.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 4 tablespoons unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons cornstarch
  • 1 pound (450 g) fresh strawberries, hulled and sliced
  • 2 tablespoons fresh lemon juice
  • 1½ cups (190 g) all-purpose flour, spooned and levelled
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (113 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) sour cream, room temperature
  • ½ cup (120 ml) whole milk, room temperature

Instructions

  1. Preheat your oven to 350°F (177°C). Grease a 9-inch round cake pan with sides at least 2 inches high.
  2. In a small bowl, whisk together ½ cup sugar and cornstarch. Pour melted butter into the prepared pan and swirl to coat. Sprinkle the sugar mixture evenly over the butter.
  3. Toss the sliced strawberries with lemon juice and arrange them evenly over the sugar mixture in the pan.
  4. In a separate bowl, whisk together the flour, baking powder, and salt; set aside.
  5. In a large mixing bowl, beat the room temperature butter and 1 cup sugar for 2-3 minutes until light and fluffy.
  6. Add eggs one at a time, beating after each. Stir in vanilla extract and sour cream until just combined.
  7. Add dry ingredients and milk alternately to the wet ingredients, beginning and ending with the flour mixture. Mix on low until just combined.
  8. Spoon the batter gently over the strawberries and spread evenly without disturbing the fruit layer.
  9. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
  10. Let cake rest in the pan for 10-15 minutes. Run a knife around the edges, place a serving plate on top, and carefully invert. Spoon any remaining syrup over the top.
  11. Serve warm with whipped cream or ice cream, or cool slightly before slicing.

Notes

  • Use light brown sugar in the topping for deeper caramel flavor.
  • Can substitute other fruits like raspberries, peaches, or plums.
  • Replace sour cream with plain Greek yogurt if desired.
  • Reduce sugar slightly in the cake batter for a less-sweet version.
  • Best served warm for glossy topping and ideal texture.

Nutrition

Find it online: https://savorymomskitchen.com/upside-down-strawberry-cake/