Description
A delightful and visually stunning Strawberry Upside-Down Cake featuring a sweet, juicy layer of caramelized strawberries atop a moist white or yellow cake base, enhanced with vanilla and lemon zest for extra flavor. This classic dessert is perfect for showcasing fresh strawberries and makes an impressive centerpiece with its glossy fruit topping.
Ingredients
Scale
Fruit Topping
- 1/2 cup unsalted butter (1 stick), melted
- 1/2 cup light brown sugar
- 2–3 cups sliced fresh strawberries
Cake Batter
- 1 box white or yellow cake mix
- Ingredients called for on the box (usually eggs, oil, and water)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Topping
- Whipped cream or vanilla yogurt for serving
Instructions
- Prepare the fruit base: Preheat your oven to 350°F (175°C). Pour the melted butter into the bottom of your cake pan, spreading it evenly. Sprinkle the light brown sugar over the butter, then arrange the sliced strawberries in a single, even layer atop the sugar for a glossy, caramelized fruit topping.
- Mix the cake batter: Follow the directions on the cake mix box by combining the cake mix with the required eggs, oil, and water. Add the vanilla extract and lemon zest to the batter to enhance the cake’s flavor profile. Whisk the mixture until smooth and creamy.
- Assemble the cake: Gently pour the cake batter over the strawberry layer in the pan. Use a spatula to evenly spread the batter without disturbing the fruit, ensuring a nice distribution for baking.
- Bake the cake: Place the pan in the oven and bake for 35–40 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown. After baking, let the cake cool in the pan for 10–15 minutes to set.
- Invert and serve: Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the cake so the strawberry layer is on top. Slowly lift off the pan to reveal the glossy, juicy strawberry topping. Serve with whipped cream or vanilla yogurt if desired.
Notes
- Using fresh, ripe strawberries will yield the best flavor and juiciness.
- You can substitute light brown sugar with dark brown sugar for a richer caramel flavor.
- Let the cake cool slightly before inverting to avoid breaking the fruit layer.
- Serve the cake warm or at room temperature for optimal taste.
- Adding lemon zest adds brightness but can be omitted if desired.
