What kind of pan should I use?

I use an 8-inch round cake pan for this recipe. You can also use a 9-inch pan, but the cake may be slightly thinner, and the baking time may be slightly shorter. For upside-down cakes, it's generally best to avoid springform pans because the buttery fruit topping can sometimes leak out.

My strawberries are really juicy. Will this make the cake soggy?

Ripe, juicy strawberries are great! The caramel topping helps to manage some of that moisture. If your strawberries seem exceptionally wet, gently pat them dry with a paper towel before arranging them.

Can I use frozen strawberries?

Fresh strawberries are ideal for this recipe because they retain their shape and texture beautifully when baked. Frozen strawberries tend to release a lot of water as they thaw and cook, which can make the topping watery and the cake soggy. If you absolutely have to use frozen, you'll need to thaw them completely first. After thawing, make sure to drain them very well and then gently pat them dry with paper towels to remove as much excess moisture as possible. You might also consider mixing a teaspoon of cornstarch in with the brown sugar for the topping; this can help absorb any remaining liquid from the berries and keep your cake from getting soggy. For the best results and a picture-perfect topping, fresh is always the way to go!

My cake stuck to the pan when I flipped it. What went wrong?

This usually happens if the pan wasn't greased and floured enough, or if the brown sugar mixture wasn't spread evenly. Using parchment paper on the bottom of the pan, like I do, is a fantastic way to prevent sticking! Also, make sure you let it cool for a few minutes, but not too long, before flipping. (See more helpful cake flipping tips in the recipe tip section above.)

Can I make this cake ahead of time?

Yes, you can! This cake tastes wonderful the day it's made, but it also keeps well for a day or two. The flavors even meld a bit more. Just store it properly as suggested above.

Strawberry Upside Down Cake

Description

This strawberry upside down cake is a true delight, featuring a tender, moist cake crowned with a beautiful layer of caramelized strawberries. Simple to make and stunning to serve, it’s a perfect treat for any occasion!

Ingredients

Scale

Cake:

1 1/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
2 eggs (room temperature)
1/2 cup milk

Topping:

1/4 cup butter, melted
1/2 cup brown sugar
1 quart of strawberries, capped and sliced about 1/4 inch thick

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Instructions

Preheat oven to 350º.
Grease and flour, or line with parchment, an 8 inch cake pan.
In a small bowl, combine ¼ cup of butter, and ½ cup of brown sugar, and spread into bottom of the cake pan. Arrange strawberries on top. Set the pan aside.
In a medium bowl, combine flour, baking powder, and salt, and set aside.
In a large bowl, beat butter and sugar together until light and fluffy. Add vanilla and eggs, and beat until well combined.
Mix half of the dry ingredients into the butter and sugar mixture, then add the milk, and finally, the remaining dry ingredients. Don’t overmix!
Pour cake batter over prepped strawberries in the baking pan.
Bake in preheated oven for about 55 minutes, until a toothpick inserted in center comes out clean.

Notes

*Most upside-down cake recipes suggest melting the butter right in the pan and then layering on the brown sugar. But I like to melt the butter in a separate bowl first because I always line my pan with parchment paper. This way, nothing sticks when I flip the cake over. If you melt the butter in a parchment-lined pan, it can seep underneath the paper, and that’s a bit of a hassle.

Nutrition

Serving Size: 1/8 of recipe