Strawberry Upside-Down Cake
Strawberry Upside-Down Cake
Katherine Gillen

We know you’re pumped to show off your cake-decorating skills any chance you get. But as the temperature climbs—and fresh fruit abounds at the market—switch things up with this equally impressive recipe for strawberry upside-down cake. Layer fresh, gorgeously red strawberries on the bottom of a pan and pour in the batter. As it bakes, the berries form a sweet, caramelized layer. So all you have to do is invert the cake onto a platter and…you’re done.

RELATED: Mini Strawberry Ice-Cream Pies

10 servings

11 tablespoons unsalted butter, at room temperature, divided

3 tablespoons plus ½ cup brown sugar

1 quart strawberries, hulled and thinly sliced

⅔ cup whole wheat flour

⅔ cup all-purpose flour

1 teaspoon cinnamon

¾ teaspoon baking powder

¼ teaspoon baking soda

Pinch of kosher salt

1 large egg

1 teaspoon vanilla extract

⅔ cup Greek yogurt

1. Preheat the oven to 350°F.
 Butter a 9-inch cake pan with 3 tablespoons of the butter. (Lightly coat the sides and use more butter on the bottom of the pan.)

2. Sprinkle 3 tablespoons of the brown sugar into the base of the cake pan in an even layer. Arrange the strawberries as tightly as possibly on top of the sugar in the pan. (The tighter you can arrange them, the less the batter will show through when you invert the cake.)

3. In a large bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining 8 tablespoons of butter and ½ cup brown sugar until light and fluffy, about 5 minutes. Add the egg and vanilla and mix until well combined, about 2 minutes more. 


5. Add the dry ingredients to the mixing bowl and mix just until combined.
 Add the yogurt and mix just until incorporated. Pour the batter over the strawberries. (The batter will be a little thick, so drop a few dollops into the pan and use a spatula to spread it evenly.) 


6. Bake the cake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool the cake in the pan for 15 minutes, then run an offset spatula or pairing knife around the edge and invert the cake onto a platter or stand. Cool completely before serving.

256 calories

15g fat

28g carbs

5g protein

14g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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