Strawberry Upside-Down Cake – A Fresh, Light Twist on a Classic Dessert

This Strawberry Upside-Down Cake is a showstopper that’s as pretty as it is delicious. With a layer of juicy, caramelized strawberries on top of a soft, moist cake, it’s a dessert that balances sweetness with the natural tartness of fresh fruit. Lightened-up ingredients make it a treat you can enjoy without feeling overly indulgent—perfect for spring gatherings, summer picnics, or any time you want to brighten your table.

Why You’ll Love This Recipe

Beautiful Presentation: The strawberry topping makes every slice a work of art.
Light & Fresh: A dessert that satisfies without feeling too heavy.
Easy to Make: Simple ingredients, straightforward steps.
Versatile: Works with fresh or frozen strawberries.

Ingredients

For the Topping:

• 2 cups fresh strawberries, hulled and sliced
• 3 tbsp light butter, melted
• ¼ cup light brown sugar, packed

For the Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ cup light butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup low-fat buttermilk (or milk with ½ tsp lemon juice)

Instructions

1. Preheat Oven
Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.

2. Prepare the Topping
Pour melted light butter into the cake pan and sprinkle evenly with brown sugar. Arrange strawberry slices in a single layer over the sugar mixture.

3. Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat light butter and sugar until fluffy. Add the egg and vanilla, mixing well. Gradually add dry ingredients, alternating with buttermilk, until smooth.

4. Assemble and Bake
Pour batter over the strawberries and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool and Flip
Let the cake cool for 10 minutes in the pan, then carefully invert onto a serving plate.

Nutritional Information

Calories: 190
Carbohydrates: 32g
Fat: 5g
Protein: 3g
Fiber: 1g

Tips for Success

• Even Strawberry Layer: Arrange slices neatly for a polished look when flipped.
• Don’t Overmix: Keep the cake tender by mixing just until combined.
• Serve Warm: Delicious on its own or topped with a dollop of whipped cream.
• Make Ahead: Best served the same day, but can be stored covered at room temperature for 1 day.

Why This Recipe Works

The natural sweetness of strawberries pairs perfectly with a light, moist cake, while the upside-down method caramelizes the fruit for a burst of flavor in every bite. It’s an eye-catching dessert that’s just as easy to make as it is to enjoy.