Strawberry Upside Down Cake

Take advantage of strawberry season with this irresistible upside down strawberry cake! Fluffy and bursting with fresh strawberry flavor, this delightful cake is as beautiful as it is delicious. The glossy layer of caramelized strawberries on top creates a stunning and vibrant presentation that instantly catches the eye.
This cake fits any occasion, from a family breakfast to a joyful children’s birthday celebration. Everyone will want a delicious slice of this irresistible cake!

With simple ingredients, this is the perfect example that you don't need much to create something special. If you have strawberries in your kitchen and don't know what to do with them, this is the perfect opportunity to transform them into an irresistible and flavorful cake.
Simple to prepare and absolutely delicious, this strawberry upside down cake fills the house with irresistible aromas and brings the whole family together around the table.

If you're a fan of strawberries, check out these fluffy and moist Strawberry chocolate muffins, this simple and creamy Strawberry jam, Homemade strawberry cream cake, or this Strawberry and biscuit mousse.

HOW TO MAKE STRAWBERRY UPSIDE DOWN CAKE

Step 1: Wash the strawberries and remove the stems. Cut the strawberries in half and set aside.

Step 2: Pour 200 grams (about 1 cup) sugar in a round cake pan (24 x 7 centimeters (9 1/2 x 2 3/4 inches)). Place the cake pan on the stove over low heat until caramelize (go turning the cake pan until stays completely caramelized). Turn off the heat and place on the bottom of the cake pan the strawberries.

Step 3: Preheat the oven to 180ºC (350ºF).

Step 4: Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the granulated sugar, eggs and the lemon zest until obtain a creamy and homogeneous mixture. Add the strawberry yogurt and a pinch of salt and beat for 1 minute to incorporate. Add the flour and the the baking powder and beat until creamy mixture.

Step 5: Using a rubber spatula, give the batter a final turn to make sure there are no lumps at the bottom of the bowl.

Step 6: Pour the cake batter into the caramelized pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes (the time depends on the oven).

Step 7: Remove the cake from the oven, place a serving plate over the cake and flip. Let it cool completely and serve.

RECIPE TIPS

Use these two techniques to know when a cake is done:

Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.

Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.

Some tips to make the cake denser:
1. Use ingredients like eggs, milk or yogurt to add moisture to the cake.
2. Reduce the amount of baking powder or baking soda in the recipe.
3. Replace all-purpose flour with cake flour or almond flour.
4. Bake the cake at a lower temperature.

HOW TO STORE

Let the cake cool completely before storing it. Place the cake in an airtight container (cut the cake into slices and store individually). You can store the cake at room temperature for up to 2 days.

Strawberry Upside Down Cake

This simple and delicious upside down strawberry cake is a colorful and flavorful cake that takes only 25 minutes to bake in the oven. Easy to make yet impressive to serve, this strawberry cake is perfect for gatherings, afternoon tea, or whenever you want a quick dessert that looks and tastes amazing.

5.00 from 2 reviews

Print Recipe

by Pedro Barbosa
Category:Desserts, Easy Breakfast Ideas, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 14 slices
Prep Time:25 m
Cook Time:25 m
Total Time:50 m
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INGREDIENTS
• 250 grams (8 3/4 ounces) strawberries
• 125 grams (1/2 cup) granulated sugar
• 5 medium eggs
• 200 grams (1 1/2 cups) all-purpose flour
• 125 grams (4 1/2 ounces) strawberry yogurt
• 200 grams (about 1 cup) granulated sugar to caramelize
• Zest of one lemon
• A pinch of salt
• 1 teaspoon baking powder
INSTRUCTIONS
1. Wash the strawberries and remove the stems. Cut the strawberries in half and set aside.
2. Pour 200 grams (about 1 cup) sugar in a round cake pan (24 x 7 centimeters (9 1/2 x 2 3/4 inches)). Place the cake pan on the stove over low heat until caramelize (go turning the cake pan until stays completely caramelized). Turn off the heat and place on the bottom of the cake pan the strawberries.
3. Preheat the oven to 180ºC (350ºF).
4. Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the granulated sugar, eggs and the lemon zest until obtain a creamy and homogeneous mixture. Add the strawberry yogurt and a pinch of salt and beat for 1 minute to incorporate. Add the flour and the the baking powder and beat until creamy mixture.
5. Using a rubber spatula, give the batter a final turn to make sure there are no lumps at the bottom of the bowl.
6. Pour the cake batter into the caramelized pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes (the time depends on the oven).
7. Remove the cake from the oven, place a serving plate over the cake and flip. Let it cool completely and serve.
Strawberry Upside Down Cake
Nutrition facts
Serves 14 slices
Per Serving:
% DAILY VALUE
Calories 190
Total Fat 2 g(3%)
Saturated Fat 0.5 g(3%)
Cholesterol 70 mg(23%)
Sodium 70 mg(3%)
Total Carbohydrate 40 g(13%)
Protein 3 g