This strawberry upside-down cake is a twist on the classic pineapple version. Fresh strawberries are sliced to make a delectable topping—a perfect pairing with the buttery, vanilla cake underneath. Be sure to line the baking pan with parchment paper and spray with cooking spray or grease with butter to ensure the cake releases easily from the pan.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 pound strawberries, hulled and sliced
- Nonstick cooking spray, for the pan and parchment
- 1 tablespoon grated lemon zest
- 1 cup granulated sugar
- 5 tablespoons unsalted butter, at room temperature
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour (see Cook’s Note)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup whole milk
- Confectioners’ sugar, for dusting
- Whipped cream or ice cream, for serving
Instructions
- For the topping: Add the granulated sugar and cornstarch to a medium bowl. Whisk to combine. Add the strawberry slices and stir to coat evenly; set aside.
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. Place an 8-inch square parchment piece inside, then spray the parchment with cooking spray; set aside.
- Massage the lemon zest into the granulated sugar in a large bowl, then add the butter. Use an electric mixer to cream the sugar and butter until smooth, about 2 minutes. Add the egg and beat, stopping to scrape the bottom and sides of the bowl as needed, until combined. Add the vanilla and beat until just combined.
- Combine the flour, baking powder and salt in a bowl. Add a third of the flour mixture to the butter mixture and beat on medium until just combined. Add half of the milk and beat until just combined. Continue adding the flour mixture and milk, alternating and ending with the flour mixture, until no streaks of flour remain and the batter is smooth and homogenous.
- Arrange the sliced strawberries in an even layer in the bottom of the prepared cake pan. Pour the batter on top and use a spatula to smooth the top. Bake until the cake is golden brown on top and springy to the touch and a toothpick inserted into the center comes out clean, about 50 minutes.
- Transfer the cake to a cooling rack. Allow the cake to cool for 15 minutes, then invert the pan onto a serving plate. Carefully remove the parchment paper and use a silicone spatula, if needed, to nudge any sliced strawberries off of the paper. Lightly dust with confectioners’ sugar and serve with whipped cream or ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 369 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 4 g |
| Cholesterol | 47 mg |
| Sodium | 209 mg |
Reviews
Great cake for spring. It tastes like pound cake with berries.