Description
Perfectly layered fresh strawberry upside down cake brings classic Southern sweetness onto dessert plates with delightful fruity charm. Crimson berries nestled in buttery caramel create a luscious centerpiece you’ll savor with each delectable bite.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter, melted
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup milk (whole or 2%)
- 2 large eggs
- 1 ½ tsps baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preparation: Warm the oven to 350F (175C). Coat a 9-inch round cake pan with butter and line the base with parchment paper to ensure effortless cake removal.
- Base Creation: Drizzle melted butter across the pan’s bottom, then dust evenly with brown sugar, creating a caramelized foundation.
- Fruit Arrangement: Meticulously layer fresh strawberry slices over the sugared base in a uniform, artistic pattern.
- Dry Mixture: Whisk flour, baking powder, and salt together in a medium bowl until thoroughly combined.
- Wet Mixture: Cream butter and granulated sugar until the mixture becomes airy and pale, demonstrating a light, fluffy texture.
- Incorporation: Integrate eggs individually, followed by vanilla extract, mixing until fully emulsified.
- Batter Completion: Alternate adding flour mixture and milk, gently folding until just combined to maintain the cake’s delicate structure.
- Layering: Carefully spread batter over the strawberry base, smoothing the surface with a spatula for even baking.
- Baking: Slide the pan into the preheated oven and bake for 35-40 minutes, checking doneness with a toothpick that should emerge clean when inserted.
- Cooling and Serving: Allow cake to rest in the pan for 10-15 minutes, then delicately invert onto a serving plate. Serve either warm or at room temperature, optionally accompanied by a scoop of vanilla ice cream for added indulgence.
Notes
- Toss sliced strawberries in a light dusting of flour before arranging in the pan to prevent them from sinking into the cake batter during baking.
- Pat strawberries dry with paper towels before placing them in the pan to reduce excess liquid that could make the cake soggy and affect the texture.
- Rotate the cake pan halfway through baking to ensure uniform heat distribution and prevent uneven browning or cooking.
- Substitute all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon xanthan gum to maintain the cake’s structure and prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 220
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg