Strawberry Upside-Down Cake: A Glossy, Golden Cake with a Beautiful Strawberry Top

1. In a bowl, mix melted butter, brown sugar, lemon juice, and vanilla (optional).
2. Pour mixture into the bottom of the prepared pan and spread evenly.
3. Toss sliced strawberries with cornstarch (optional), then arrange strawberries evenly over the sugar mixture.

3) Make the cake batter

1. In a bowl, whisk flour, baking powder, and salt.
2. In a separate large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
3. Add eggs one at a time, mixing well. Stir in vanilla.
4. Mix in sour cream/Greek yogurt (if using).
5. Add dry ingredients in two additions, alternating with milk, mixing just until combined.

4) Assemble and bake

1. Spoon batter gently over strawberries and spread evenly without disturbing the fruit layer too much.
2. Bake 35–45 minutes, until a toothpick comes out clean (a few moist crumbs are fine).
3. Cool in pan 10–12 minutes (not longer, or topping may stick).

5) Flip the cake

1. Run a knife around the edge of the cake.
2. Place a serving plate over the pan and carefully invert.
3. Lift pan slowly. Peel parchment off if needed.
4. Let cake cool slightly before slicing.

Serving and Storage:

• Serve: warm or room temperature with whipped cream or vanilla ice cream.
• Refrigerate: store covered up to 3 days (because of the fruit topping).
• Bring to room temp: for best texture, let slices sit 15–20 minutes before serving.
• Freeze: you can freeze slices (wrapped well) up to 2 months, but fruit topping texture may soften.

Tips:

• Flip while warm: waiting too long can make the topping stick to the pan.
• Use parchment: it makes release easier and protects that glossy fruit top.
• Avoid watery topping: cornstarch helps strawberries hold their juices into a syrup rather than a puddle.
• Don’t overmix batter: gentle mixing keeps the cake tender.
• Even strawberry layer: arrange slices in overlapping circles for the prettiest top.

Variations:

• Strawberry-banana upside-down cake: add banana slices under or alongside strawberries.
• Strawberry-lemon: add 1 tbsp lemon zest to the batter for bright citrus flavor.
• Strawberry-almond: swap 1/2 tsp almond extract for some vanilla, and top with sliced almonds.
• Buttermilk version: use buttermilk instead of milk for extra softness.
• Mini cakes: bake in ramekins for individual upside-down cakes (reduce bake time).

Conclusion:

Strawberry Upside-Down Cake is proof that a dessert can be both easy and stunning. The buttery cake, the caramel-like
strawberry topping, and that glossy red finish make it feel special for celebrations—but simple enough for a cozy weekend
bake. Serve it warm with whipped cream, and you’ll understand why upside-down cakes never go out of style.

FAQ:

Can I use frozen strawberries?

Fresh is best for texture, but you can use frozen strawberries if thawed and drained well. Toss with cornstarch to help
control extra moisture.

Why is my topping watery?

Strawberries release a lot of juice. Using cornstarch helps, and so does avoiding overly ripe berries.
Also be sure you don’t let the cake sit too long before flipping.

What pan should I use?

A 9-inch round cake pan works best. Avoid leaky pans unless sealed well, because the sugary topping can leak.

Can I make it ahead?

Yes. Bake earlier in the day and refrigerate. Bring to room temperature (or warm slices) for best flavor and texture.

How do I get clean slices?

Use a sharp knife wiped clean between cuts. A slightly chilled cake also slices more neatly.