Strawberry Upside Down Cake

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This yummy Strawberry Upside Down Cake is a fantastic summer treat bursting with flavor. It features caramelized strawberries on top of a fluffy homemade vanilla cake, ideal for dessert or a relaxing afternoon tea!

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Delight in the delightful combination of sweet strawberries and buttery cake with our Strawberry Upside Down Cake, a classic dessert that's sure to impress. Picture a moist and tender cake base topped with a layer of caramelized strawberries, creating a beautiful and delicious presentation when flipped upside down. Each slice is a perfect balance of fruity sweetness and rich buttery flavor, with the juicy strawberries infusing the cake with their vibrant color and delicious taste. Whether enjoyed as a sweet ending to a summer barbecue or as a comforting treat on a chilly day, our Strawberry Upside Down Cake is sure to be a hit with family and friends.

Why We Love This Recipe:

The aroma wafting from your oven as this strawberry upside-down cake bakes speaks volumes: it’s simply irresistible! This dessert is wonderfully light and perfect for summer, with a stunning presentation that belies its quick and easy preparation.

Ingredients Notes

This strawberry cake comes together with just 8 simple ingredients.

For the Strawberry Layer:

  • Strawberries: Keeping them in large chunks (sliced in half works great) gives a soft, lightly caramelized texture.
  • Sugar + Cornstarch: This combo helps caramelize the fruit and thicken the juices, preventing a soupy cake base.

For the Vanilla Cake:

  • Butter: Unsalted and very soft (room temperature).
  • Sugar: Caster Sugar or Fine White Granulated Sugar.
  • Eggs: Medium-sized, at room temperature.
  • Milk: Full Cream Milk (Whole Milk) adds maximum flavor, but any plant-based or dairy-free milk will do. Soy Milk works fine too.
  • Vanilla: Essence/Extract or Vanilla Paste for extra richness.
  • Self-Rising Flour: The easiest choice for cake-making! Check the FAQs section below for ratios if using Plain/AP Flour instead.

Recipe FAQs:

Can I use Frozen Strawberries?
Using frozen ones should work. Ensure they’re fully thawed, well drained, and dried on a paper towel. You might need to add a touch more cornstarch since frozen strawberries release more liquid when baked.

Can I use Plain/All-Purpose Flour instead of Self-Rising Flour?
Yes, use the same amount of Plain/AP Flour with 1 1/2 teaspoons of Baking Powder and a pinch of Salt added.

Can I use a Round Pan instead of a Springform Pan?
Certainly! Just make sure to line the bottom of the round pan with parchment paper (grease the pan first for better adherence) and either line or grease the edges well.

Could I use another fruit?
Absolutely! Any other berries would work well as a substitute for strawberries in this recipe.

TIPS

  • For the best taste, opt for naturally sweet, ripe strawberries. Enhance the flavor with a dash of vanilla or lemon zest.
  • If using a Springform Pan, place a tray lined with baking paper under the rack to catch any juices that might escape during baking. Alternatively, use a Round Pan lined with baking paper.
  • Let the upside-down strawberry cake cool for 10 to 15 minutes before flipping it over. Flipping it straight out of the oven might result in a too-soft cake that could break. Waiting for it to cool completely risks the caramelized strawberry juices sticking to the pan.

STORING & FREEZING

  • You can store this cake at room temperature for up to 24 hours or in the fridge for up to 3 days. If refrigerated, I suggest warming it slightly before serving to maintain its moist texture.
  • Freezing isn’t recommended for this strawberry upside-down cake as strawberries release a lot of water when thawed, affecting the texture.

 

Love cakes? Be sure to check out these other delicious cake recipes!

Strawberry Crumble Cake

Strawberry Shortcake Cake

White Chocolate Almond Raspberry Cake

 

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