This Old-Fashioned Strawberry Upside-Down Cake is a delightful dessert that looks as good as it tastes. You’ll love the sweet, caramelized strawberries and the tender cake beneath. It’s a fantastic addition to your collection of strawberry cake recipes.
Key Ingredients & Substitutions
- Fresh Strawberries: Use ripe, firm strawberries for the best flavor. Frozen strawberries can work in a pinch; thaw and drain them well.
- Butter: Unsalted butter is best. Margarine can be substituted but may alter the flavor slightly.
- All-Purpose Flour: A gluten-free baking blend can be used for a gluten-free version.
- Buttermilk: If you don’t have buttermilk, add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes.
Ingredients
For the Topping:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 pound fresh strawberries, hulled and sliced 1/4-inch thick
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 8
- Tools Needed: 9-inch round cake pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Topping
Melt butter in your 9-inch round cake pan. Swirl to coat the bottom, then sprinkle the brown sugar evenly over the butter. Arrange the sliced strawberries in a single layer over the brown sugar mixture.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This ensures all your dry ingredients are well combined for your strawberry cake.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step creates air pockets, giving your cake a tender texture.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Your batter should look smooth and well-mixed.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
6. Assemble and Bake
Carefully pour the cake batter over the strawberries in the prepared pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Invert the Cake
Once baked, let the cake cool in the pan for 10-15 minutes. This cooling period helps the topping set. Then, carefully place a serving plate over the cake pan and, using oven mitts, flip the cake over onto the plate.
Variation Ideas
- Add a pinch of cinnamon to the cake batter for a warm spice note.
- Substitute some of the strawberries with sliced peaches or rhubarb for a different fruit flavor.
- Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Storage Instructions
Store leftover Old-Fashioned Strawberry Upside-Down Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can gently reheat individual slices in the microwave for a few seconds if desired.
Frequently Asked Questions
Q: Can I use frozen strawberries for this strawberry cake recipe?
A: Yes, you can. Thaw them completely and drain any excess liquid before arranging them in the pan to prevent a watery topping.
Q: How do I know when the cake is done baking?
A: A wooden skewer or toothpick inserted into the center of the cake should come out clean. The top of the cake should also spring back when lightly touched.
Q: My strawberries stuck to the bottom of the pan when I inverted it. What went wrong?
A: Make sure you let the cake cool in the pan for the recommended 10-15 minutes. This allows the caramelized topping to firm up slightly, making inversion easier. Ensure you also butter and sugar the pan generously.
Q: Can I make this cake in a different size pan?
A: A 9-inch round cake pan works best for this recipe. If using a different size, you may need to adjust baking time.
Q: Why is it important not to overmix the cake batter?
A: Overmixing can develop the gluten in the flour too much, resulting in a tough or dry cake. Mix until just combined for a tender crumb.
Q: Is this a difficult strawberry cake recipe for beginners?
A: Not at all! This recipe is straightforward and designed for home bakers of all skill levels. Just follow the steps carefully.