This delightful twist on the classic pineapple upside-down cake features fresh strawberries layered in a sweet, caramelized topping over a moist, tender cake. It's the perfect dessert for summer gatherings or any occasion that calls for a touch of fruity sweetness.

Why You’ll Love This Recipe

Seasonal Freshness: Utilizes fresh strawberries, highlighting their natural sweetness and vibrant color.
Easy Preparation: Combines simple ingredients and straightforward steps for a hassle-free baking experience.
Impressive Presentation: Inverting the cake reveals a glossy, fruit-topped surface that's sure to impress guests.

Ingredients

For the Strawberry Topping:

3 cups sliced fresh strawberries
½ cup (1 stick) unsalted butter, melted
1 cup packed brown sugar

For the Cake Batter:

1 ⅓ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened to room temperature
¾ cup granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
½ cup whole milk

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Strawberry Topping: Preheat your oven to 350°F (175°C). In a medium bowl, combine the melted butter and brown sugar. Stir until well combined. Pour this mixture into the bottom of a 9-inch round or 9x9-inch square baking pan, spreading it evenly. Arrange the sliced strawberries over the butter-sugar mixture, covering the entire surface.
Prepare the Cake Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well after each addition. Alternate adding the dry ingredients and milk to the butter-sugar-egg mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
Assemble and Bake: Carefully spoon the batter over the arranged strawberries in the baking pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edge to loosen it. Place a serving plate over the pan and carefully invert the cake onto the plate. Let it sit for a few minutes before removing the pan to allow the topping to set.

Servings and Timing

Servings: 8 to 10 slices
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: Approximately 1 hour

Variations

Berry Mix: Replace some or all of the strawberries with other berries like blueberries, raspberries, or blackberries for a mixed berry version.
Nuts: Add chopped nuts, such as pecans or walnuts, to the topping for added crunch and flavor.
Spices: Incorporate a teaspoon of ground cinnamon or nutmeg into the dry ingredients for a warm, spiced undertone.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating: To enjoy warm slices, microwave individual pieces for 15 to 20 seconds.

FAQs

How do I prevent the cake from sticking to the pan?

Ensure you melt the butter and mix it thoroughly with the brown sugar before adding the strawberries. This creates a caramelized layer that helps the cake release easily after baking.

Can I use frozen strawberries instead of fresh ones?

Fresh strawberries are recommended for the best texture and flavor. If using frozen, thaw and drain them well to remove excess moisture.

Is it necessary to invert the cake immediately after baking?

Yes, inverting the cake while it's still warm helps the topping set properly and prevents it from sticking to the pan.

Can I make this cake ahead of time?

You can bake the cake a day ahead. Store it in the refrigerator and bring it to room temperature or warm it slightly before serving.

What type of pan is best for this recipe?

A 9-inch round or 9x9-inch square baking pan works well. A springform pan can also be used for easier removal.

Can I use a different type of sugar for the topping?

While brown sugar gives a rich, caramel flavor, you can use granulated sugar if preferred, keeping in mind the taste and color will differ.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Can I use a non-dairy substitute for the milk?

Yes, you can use almond milk, soy milk, or oat milk as a non-dairy alternative in this recipe.

How can I make this cake gluten-free?

To make the cake gluten-free, replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum or guar gum for structure.

Can I make this cake in a bundt pan?

Yes, you can use a bundt pan, but make sure to grease it well to ensure the cake comes out easily after baking.

Conclusion

This Fresh Strawberry Upside-Down Cake is a perfect way to enjoy the sweetness of summer strawberries in a beautifully presented dessert. With simple ingredients and minimal prep, it's an easy yet impressive cake that is sure to be a crowd-pleaser. Whether served warm or at room temperature, it’s a delicious treat for any occasion.

Fresh Strawberry Upside-Down Cake

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Author: Emmily
Total Time: 1 hour
Yield: 8 to 10 slices
Diet: Vegetarian

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Description

This Fresh Strawberry Upside-Down Cake is a delightful twist on the classic dessert. With fresh strawberries, brown sugar, and butter, it creates a caramelized topping over a moist and tender cake. Perfect for summer gatherings or as a sweet treat for any occasion!

Instructions

Instructions:

Prepare the Strawberry Topping: Preheat your oven to 350°F (175°C). In a medium bowl, combine the melted butter and brown sugar. Stir until well combined, then pour this mixture into the bottom of a 9-inch round or 9x9-inch square baking pan. Spread it evenly. Arrange the sliced strawberries on top of the butter-sugar mixture, covering the entire surface.
Prepare the Cake Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well after each addition. Alternate adding the dry ingredients and milk to the butter-sugar-egg mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
Assemble and Bake: Carefully spoon the batter over the arranged strawberries, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edge to loosen it. Place a serving plate over the pan and carefully invert the cake onto the plate. Let it sit for a few minutes before removing the pan to set the topping.

Notes

For a different flavor, substitute some or all of the strawberries with blueberries, raspberries, or blackberries.
Add chopped pecans or walnuts for a crunchy texture in the topping.
Try adding a teaspoon of ground cinnamon or nutmeg for a spiced version of this cake.

Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Category: Dessert
Method: Baking
Cuisine: American