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A moist slice of Fresh Strawberry Upside Down Cake topped with glazed strawberries and a dollop of whipped cream.

Fresh Strawberry Upside Down Cake

This cake is similar to the pineapple upside-down cakes my mom used to make, but it has a bright twist that tastes like summer afternoons. Flipping the cake over is a magical moment.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 294 kcal

Equipment

  • 9x2 inch cake pan
  • Medium bowl
  • Large mixer bowl
  • toothpick
  • Foil
  • Cooling rack

Ingredients
  

For the Topping

  • 2 tbsp unsalted butter, melted 28g
  • 1/2 cup sugar 104g
  • 3 cups sliced strawberries 390g

For the Cake

  • 1 1/4 cups all-purpose flour 163g
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, room temperature 84g
  • 2 tbsp vegetable oil 30ml
  • 3/4 cup sugar 155g
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tbsp milk 150ml

Instructions
 

  • Preheat your oven to 350°F (176°C).
  • Combine the melted butter and sugar for the topping and spread this mixture evenly in the bottom of your 9x2 inch cake pan.
  • Arrange the strawberry slices over the sugar mixture. Place some slices around the outer edge of the pan first, then fill in the center.
  • To make the cake batter, combine the flour, baking powder, and salt in a medium sized bowl and set this aside.
  • Add the butter, oil, sugars, and vanilla extract to a large mixer bowl. Beat these together until the mixture is light in color and fluffy, about 2 to 3 minutes. Do not rush the creaming time.
  • Add the eggs one at a time, mixing until mostly combined after adding each egg. Scrape down the sides of the bowl as needed to make sure all ingredients are well incorporated.
  • Add half of the dry ingredients to the batter and mix until mostly combined.
  • Slowly add the milk and mix until well combined. The batter might look a little curdled, but this is acceptable.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to make sure all ingredients are well incorporated. Do not over mix the batter.
  • Add the batter to the prepared cake pan and spread it evenly. Bake for 45 to 50 minutes. Cover the cake with foil around the 35-minute mark if needed to stop the top from browning too much. The cake is done when a toothpick inserted in the middle comes out clean.
  • Remove the cake from the oven and gently press the cake down to help flatten any dome that formed. You can place a dish cloth on top of the hot cake to help press it down.
  • Let the cake cool in the pan for 30 minutes. Then, invert the cake onto a cooling rack. Allow the cake to cool a bit before serving. It is best served warm, but if you let it cool completely to room temperature, you can heat individual slices for 10 to 15 seconds to warm them up.

Notes

This cake tastes like summer afternoons. If you cool it completely, you can reheat individual slices for 10 to 15 seconds before you eat them.
By Grace Williams, Contributor at Recipes by Betty.
Keyword Easy Strawberry Desserts, Fresh Strawberry Desserts, Fresh Strawberry Recipes, Fresh Strawberry Upside Down Cake, Strawberry Baking, Strawberry Cake Design