Best Upside Down Strawberry Cake

You want to make a cake, but not sure about your baking skills? You have to try an upside-down cake. They’re quick, easy, and pretty much decorate themselves. Seriously, is there anything prettier than fresh fruit? Pineapple upside-down cake is the most classic, but you can pretty much put anything under the cake batter, bake it, flip it, and have an amazing dessert. For this version we kept it simple with strawberries, which means you can make it for any occasion this summer. We love it for outdoor picnics, birthdays, barbecues or even after a casual weeknight dinner. It will make even the most mundane summer meals that much more special.

Because this recipe is so simple, we have a few tricks to make yours perfect. First, be sure to prep your pan (the coating doesn’t have to be perfect!) and preheat your oven before you start making the batter. Next, be sure to cool your melted butter before adding it to your egg, sugar, and sour cream mixture (if it’s too hot, it may start to cook the eggs, and you definitely don’t want that not). It can be a bit tricky to smooth the batter onto the strawberries, so wet your hands or a spatula to help spread it. Finally, let the cake cool. It will be very tempting to return it early, but trust us, good things come to those who wait.

A note on pan sizes: Although they may look very similar in size, the volume of a 12-inch pan can be almost 1.5 times larger than a 10-inch pan. We recommend using the suggested pan size, just to be safe. You can use a 12 inch round cake pan and just follow the same instructions. If you wanted to use a square pan, a 9×13 should do the trick, but since all pans vary in depth, you may get different results.

Top this cake with a scoop of vanilla ice cream or homemade whipped cream for best results. 😋

.Do it ? Let us know how it went in the comments below.

Editor’s Note: This recipe was updated on August 1, 2022.

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Yields:

8 – 10

Preparation time:

0

hours

20

minutes

Total time:

1

hour

ten

minutes

1 pound

strawberries, thinly sliced ​​into rounds

1 3/4 tsp.

all purpose flour

1/2 tsp.

(1 stick) unsalted butter, melted

1 C.

pure vanilla extract

Vanilla ice cream, to serve

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  1. Preheat the oven to 350°. Grease a 12” ovenproof skillet, add a circle of parchment paper, then grease again.
  2. In a large bowl, toss strawberries, brown sugar and cornstarch until well coated and juicy. Add to skillet and spread in an even layer.
  3. Prepare the cake batter: In a small bowl, combine the flour, baking powder and salt. In a large bowl, combine the sugar, eggs, sour cream, butter and vanilla. Add the dry ingredients and stir until just combined.
  4. Pour the cake batter over the strawberry mixture and spread as evenly as possible with a rubber spatula. If necessary, use wet hands to spread the paste over the berries.
  5. Bake until the cake is golden brown and a toothpick comes out clean, about 35 minutes.
  6. Let the cake cool in the pan, about 15 minutes, then invert onto a serving platter or large plate and carefully remove the parchment paper. Cool completely or refrigerate before slicing. Serve with vanilla ice cream.

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PICTURED: ANDREW BUI; FOOD STYLING: TYNA HOANG

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