Upside Down Strawberry Cake

Ah, you’re talking about an Upside Down Strawberry Cake—a delicious twist on the classic pineapple version! This cake has sweet, caramelized strawberries on top (or bottom before flipping) with a tender, buttery cake underneath. I can give you a complete recipe and tips for making it perfect. Here’s a tried-and-true version:

Upside Down Strawberry Cake Recipe

Ingredients:

For the topping:

• 1/4 cup (60 g) unsalted butter

• 1/2 cup (100 g) brown sugar, packed

• 1-2 cups fresh strawberries, hulled and halved

• Optional: a few drops of vanilla extract or a pinch of cinnamon

For the cake:

• 1 1/2 cups (190 g) all-purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (115 g) unsalted butter, softened

• 3/4 cup (150 g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup (120 ml) milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. Prepare the topping:

   • In a small saucepan, melt 1/4 cup butter and brown sugar together over medium heat until smooth and bubbly.

   • Pour this mixture evenly into the bottom of the prepared pan.

   • Arrange the halved strawberries on top in a single layer.

3. Make the cake batter:

   • In a medium bowl, whisk together flour, baking powder, and salt.

   • In a separate large bowl, cream the 1/2 cup butter with granulated sugar until light and fluffy.

   • Beat in eggs one at a time, then stir in vanilla.

   • Gradually add the flour mixture alternating with milk, starting and ending with flour. Mix until just combined.

4. Assemble and bake:

   • Pour the cake batter over the strawberries, spreading evenly.

   • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool and flip:

   • Let the cake cool in the pan for 10 minutes.

   • Run a knife around the edge to loosen it, then carefully invert onto a serving plate.

   • Serve warm or at room temperature. Optional: top with whipped cream or a drizzle of melted chocolate.

Tips for Success:

• Use ripe, firm strawberries so they don’t become mushy.

• Don’t skimp on butter in the topping—it caramelizes beautifully.

• If you like extra shine, brush the strawberries with a little warm apricot jam after flipping.

If you want, I can also give you a lighter version using yogurt or oil, which makes it extra moist but not too sweet.

Do you want the lighter version too?