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Strawberry Upside-Down Cake

Deliciously Moist Strawberry Upside-Down Cake Recipe

This Strawberry Upside-Down Cake is a delightful dessert that features caramelized strawberries on a fluffy cake base.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 11 tablespoons Unsalted Butter Provides richness and moisture to the cake; substitute with margarine for a dairy-free option.
  • 3 tablespoons Brown Sugar Adds sweetness and helps create a caramelized layer with the strawberries.
  • 1/2 cup Brown Sugar Light brown sugar works well too.
  • 2/3 cup Whole Wheat Flour Contributes to the cake's structure.
  • 2/3 cup All-Purpose Flour Balances texture with whole wheat flour.
  • 1 teaspoon Cinnamon Enhances flavor with a warm spice note.
  • 3/4 teaspoon Baking Powder Acts as a leavening agent for rise.
  • 1/4 teaspoon Baking Soda Supports leavening.
  • 1 pinch Kosher Salt Enhances flavor.
  • 1 Large Egg Binds and adds moisture.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 2/3 cup Greek Yogurt Provides moisture and a slight tang.
For the Strawberry Topping
  • 1 quart Strawberries The star of the show, offering vibrant flavor and color.

Equipment

  • 9-inch cake pan
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and butter a 9-inch cake pan with 3 tablespoons of unsalted butter.
  2. Sprinkle 3 tablespoons of brown sugar evenly over the bottom of the pan. Slice strawberries and arrange them tightly on top.
  3. Whisk together whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and a pinch of kosher salt in a medium mixing bowl.
  4. Cream 8 tablespoons of unsalted butter with ½ cup of brown sugar until light and fluffy. Mix in one egg and 1 teaspoon of vanilla extract.
  5. Gradually add the dry mixture to the creamed mixture, mixing gently until just incorporated. Fold in ⅔ cup of Greek yogurt.
  6. Spread the batter over the arranged strawberries in the cake pan.
  7. Bake for 25 to 30 minutes until golden brown and a toothpick comes out clean.
  8. Let the cake cool in the pan for about 15 minutes, then run a knife around the edges and invert onto a platter.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Pair with whipped cream or vanilla ice cream for an elevated dessert experience.

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