Description
This Strawberry Upside Down Cake is a delightful and visually stunning dessert that combines a buttery cake with a beautiful layer of fresh strawberries. The cake is moist, tender, and perfectly sweetened, featuring a caramelized strawberry topping that forms when flipped out of the pan. Ideal for special occasions or a sweet treat any time, this recipe yields eight generous servings and pairs wonderfully with whipped cream or ice cream.
Ingredients
For the Strawberry Topping
- ½ cup (100 g) granulated sugar
- 2 tablespoons (28 g) unsalted butter, melted
- 3 cups sliced strawberries
For the Cake Batter
- 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 bean paste
- ¾ cup (180 ml) buttermilk
Instructions
- Prepare: Preheat your oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) cake pan with parchment paper to ensure easy removal after baking.
- Mix the Topping Base: In a mixing bowl, whisk melted butter with ½ cup sugar until a paste forms. Spread this mixture evenly across the bottom of the prepared cake pan.
- Layer Strawberries: Wash, hull, dry, and slice the strawberries into uniform pieces for even layering. Arrange the sliced strawberries decoratively over the sugar paste in the cake pan, fully covering it.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until well blended.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream together the room temperature butter and ¾ cup sugar on medium speed for 3 to 4 minutes until fluffy. Scrape down the sides and bottom of the mixing bowl.
- Add Eggs and Vanilla: With the mixer on low, add the eggs one at a time along with the vanilla bean paste until well combined. Scrape the bowl again to ensure an even mix.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix on low speed after each addition until just combined.
- Assemble Cake Batter: Pour the cake batter evenly over the strawberry layer in the pan, making sure it completely covers the strawberries.
- Bake: Bake the cake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10 to 15 minutes.
- Invert and Serve: Run a butter knife gently along the edges to loosen the cake, then place a serving platter or large plate over the pan. Carefully invert the pan to release the cake onto the plate with the strawberry layer now on top. Remove the parchment paper gently. Serve warm or at room temperature, ideally with whipped cream or ice cream.
Notes
- Ensure the strawberries are sliced evenly for consistent layering and baking.
- Using room temperature ingredients helps the batter mix more smoothly for a tender cake.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- Let the cake cool slightly before inverting to prevent the topping from slipping.
- Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk with a splash of lemon juice to mimic buttermilk.
