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Strawberry Upside-Down Cake

Makes a 12” diameter round cake.


1 lb. Strawberries, thinly sliced into rounds

¼ Cup Brown Sugar

2 Tablespoons Cornstarch

1-3/4d Cup All-Purpose Flour

2 Teaspoons Baking Powder

Pinch of Salt

¾ Cup Granulated Sugar

2 Large Eggs

½ Cup Sour Cream

½ Cup Unsalted Butter, melted

1 Teaspoon Pure Vanilla Extract

2 Cups Whipping Cream

½ Cup Granulated Sugar

1 Teaspoon Almond Extract

½ Cup Prepared Chocolate Syrup


  • Preheat oven to 350 degrees.

  • Grease a 12” springform pan (or oven-safe skillet), add a parchment circle, then grease again.

  • In large bowl, stir together strawberries, brown sugar, and cornstarch until fully coated and juicy. Then, add to cake pan and spread in an even layer.

  • Make the cake batter: In a small bowl, whisk together the flour, baking power and salt. In a large bowl, mix together the sugar, eggs, sour cream, butter and vanilla. Add in the dry ingredients and stir until just combined.

  • Pour the cake batter over the strawberry mixture and spread as evenly as possible. If you need to, use wet hands to spread the batter over the berries.

  • Bake until the cake is golden and a toothpick comes out clean, about 35 minutes.

  • Let the cake cool in the pan, about 15 minutes

  • Run a knife around the inside of the pan, and open the springform pan and cool another hour.

  • Invert the cake onto a serving platter and gently remove the parchment paper. Let cool completely or refrigerate for 30 minutes.

  • Whip whipping cream 3 minutes, then add granulated sugar and almond extract until stiff peaks form.

  • Pipe or spread the whipping cream, as desired, on the cake.

  • Decorate cake, as desired, with whole strawberries.

  • Drizzle chocolate sauce over top of cake, as desired.

  • Add other decorations to cake, as desired, such as edible flowers (shown in photo), or sprinkles.

Download Recipe

Strawberry Upside-Down Cake
Download DOCX • 138KB

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