Strawberry Upside Down Cake

Strawberry Upside Down Cake is a sweet strawberry dessert, made with fresh strawberries, and a made from scratch light yellow cake, for a beautiful dessert.

Course Dessert

Cuisine American

Keyword Strawberry Upside Down Cake, Upside Down Cake

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 261kcal

Author Michele @ Flavor Mosaic

Equipment

9-inch cake pan

Ingredients

Strawberry "Topping"

1/4 cup butter, melted (4 Tablespoons or 1/2 stick)
1/2 cup white sugar
2 tablespoons light brown sugar
16 ounces strawberries

Yellow Cake

2 eggs
3/4 cup white sugar
1/4 cup butter, melted (4 Tablespoons or 1/2 stick)
1 teaspoon vanilla
1/2 cup sour cream
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Strawberry Topping

Preheat oven to 350 degrees F. Grease or spray with cooking spray a 9-inch cake pan.
Add melted butter to the cake pan.
Sprinkle the white sugar on top of the butter and then sprinkle the brown sugar around close to the edges of the pan.
Carefully layer flat the strawberry slices on top of the butter and sugar. Set aside.

Yellow Cake

In a large mixing bowl, beat together eggs and sugar.
Add in the melted butter, vanilla and sour cream and mix together.
Add the flour, baking powder, and salt and mix together until well combined and has the smooth cake batter consistency.
Pour the cake batter over the top of the strawberries in the cake pan.
Bake in a preheated 350 degree F oven for 35 to 40 minutes.
After baking, remove from oven, and let cool for 5 to 10 minutes.
Run a knife around the sides of the cake pan. Place a large plate or platter over the top of the cake pan, then quickly invert the cake onto the serving plate and carefully remove the cake pan. Let cool and then serve with whipped topping, ice cream or fresh strawberries.

Notes

Tips For A Successful Upside Down Cake

Grease Sides of the Cake Pan. Butter and Flour the sides of the cake pan. The melted butter on the bottom will take care of the bottom of the pan. By greasing the sides of the pan, it will help prevent the cake from sticking to the sides of the cake pan when it comes time to invert the cake before serving.
Use Real Butter and not margarine. Real butter provides the best flavor and texture.
Slice strawberries vertically instead of horizontally for a pretty presentation. Slice off the tops (the green part) first, and then slice each strawberry vertically. Don't worry if you already sliced your strawberries horizontally. It will still be delicious. This is to make a nice presentation.
Use Mostly White Sugar. I like to use mostly white sugar in the topping with only 2 tablespoons of brown sugar. This is mostly for presentation purposes. The white sugar keeps the bright color of the strawberries in tact whereas the brown sugar will give the strawberries a more dark, muddy color.
Fresh Baking Powder. Fresh baking powder makes a big difference in the rise and texture of the cake. Often baking soda sits on a pantry shelf and may have gone past the expiration date. If it does, throw it out. Be sure to use the baking powder before it expires.
Don't Over Mix the Batter. When making the cake you want to mix it just enough but not over mix it.
Keep The Oven Door Closed. Do keep an eye on the cake through the oven glass, but don't keep opening and closing the door as that will change the temperature of the oven. You want to keep the oven temperature constant while the cake cooks.
Don't Cool The Cake Too Long. Let the cake cool for 5 to 10 minutes but no longer than 10 minutes. This amount of time will allow you to successfully invert the cake without the strawberries sticking to the cake pan instead of the cake. If you wait too long, the likelihood of the strawberries sticking to the bottom of the pan increases.
Run a Knife Around The Sides. After the cake has been baked and cooled for a few minutes, run a knife around the edges of the cake to prevent the cake from sticking to the sides of the cake pan.
Inverting The Cake. Invert the cake in one swift motion and don't stop and start.

Nutrition