Description
A deliciously moist and fruity Strawberry Upside Down Cake featuring a golden buttery crust topped with caramelized strawberries. This classic dessert combines tender cake batter with fresh strawberries arranged at the bottom of the pan, creating a beautiful and flavorful upside-down presentation once baked and inverted. Perfect for a spring or summer treat, this cake is best served warm to enjoy the luscious fruit topping.
Ingredients
Scale
Fruit Topping
- 2 tbsp (28g) unsalted butter, melted
- 1/2 cup (104g) sugar
- 3 cups (390g) sliced strawberries
Cake Batter
- 1 1/4 cups (163g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 2 tbsp (30ml) vegetable oil
- 3/4 cup (155g) sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup + 2 tbsp (150ml) milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (176°C) to prepare for baking the cake.
- Prepare Fruit Base: Combine the melted butter and sugar, then spread this mixture evenly across the bottom of a 9×2 inch cake pan to create the caramel base for the strawberries.
- Arrange Strawberries: Lay the sliced strawberries over the butter and sugar mixture. Begin by placing slices around the outer edge, then fill in the center, creating an even and decorative layer.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside this mixture for later use.
- Cream Butter and Sugars: In a large mixing bowl, beat the room temperature butter, vegetable oil, sugars, and vanilla extract together until the mix is light in color and fluffy, about 2-3 minutes. This creaming step is essential for a tender texture.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Frequently scrape down the sides of the bowl to ensure even incorporation.
- Incorporate Dry Ingredients (Part 1): Add half of the dry flour mixture to the batter and blend until mostly combined.
- Add Milk: Slowly add the milk to the batter, mixing until well combined. The batter might look curdled, but this is expected.
- Incorporate Dry Ingredients (Part 2): Add the remaining dry ingredients and mix until the batter is smooth and well combined. Avoid over mixing to keep the cake tender.
- Prepare for Baking: Pour the batter over the strawberry layer in the cake pan and spread evenly.
- Bake: Bake for 45-50 minutes. If the cake surface starts to brown too much, cover it loosely with foil around the 35-minute mark. The cake is done when a toothpick inserted comes out clean.
- Press Cake: Remove the cake from the oven and gently press the dome down with a dish cloth placed on top to flatten it slightly while hot.
- Cool and Invert: Let the cake cool in the pan for 30 minutes, then carefully invert onto a cooling rack. Allow it to cool further before serving. Serve warm, or reheat individual slices for 10-15 seconds to restore warmth.
Notes
- Ensure the butter used for creaming is at room temperature for best results.
- Do not over mix the batter after adding the last portion of flour to avoid a dense cake.
- Covering the cake with foil during baking helps prevent the top from becoming too browned.
- The cake is best served warm, but can be reheated in short intervals for individual servings.
- You can substitute whole milk with buttermilk for a richer flavor if preferred.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Upside Down Cake, Upside Down Cake, Strawberry Cake, Dessert, Baked Cake, Fruit Cake
