Upside Down Strawberry Cake (Print version)
A tender sour cream cake baked over buttery strawberries, then flipped into a glossy, fruit-topped dessert.
# Ingredients:
For the strawberry topping
01 -
3 tablespoons (42 g) unsalted butter, melted, plus more for greasing
02 -
1/3 cup (65 g) granulated sugar
03 -
1/8 teaspoon kosher salt
04 -
1 lb (450 g) fresh strawberries, hulled and sliced 1/4 inch thick
For the cake
05 -
1 cup (115 g) cake flour
06 -
1 teaspoon baking powder
07 -
1/2 teaspoon kosher salt
08 -
6 tablespoons (85 g) unsalted butter, softened
09 -
3/4 cup (150 g) granulated sugar
10 -
2 large eggs, room temperature
11 -
1/2 cup (120 g) sour cream, room temperature
12 -
1 teaspoon vanilla extract
13 -
1 teaspoon finely grated lemon zest
# Instructions:
01 -
Heat the oven to 350 F. Grease an 8-inch round cake pan with butter, line the bottom with parchment paper, and grease the parchment.
02 -
Stir the melted butter, 1/3 cup sugar, and 1/8 teaspoon salt together. Spread the mixture evenly across the bottom of the prepared pan.
03 -
Place the sliced strawberries over the butter mixture in overlapping rows or circles, cut sides down, covering the bottom as evenly as possible.
04 -
Whisk the cake flour, baking powder, and 1/2 teaspoon kosher salt in a medium bowl until evenly combined.
05 -
Beat the softened butter and 3/4 cup sugar until light and creamy, about 2 minutes. Beat in the eggs one at a time, then mix in the sour cream, vanilla, and lemon zest.
06 -
Add the dry ingredients and mix on low just until no dry flour remains. Spoon the thick batter over the strawberries and spread gently into an even layer.
07 -
Bake for 33-38 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, run a knife around the edge, then invert onto a rimmed plate and remove the parchment.
# Good to know:
01 -
Let the cake cool at least 30 minutes after flipping for cleaner slices.
02 -
Best served the day it is baked while the strawberry topping is glossy.