Strawberry Upside-Down Cake with Glaze

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Introduction

The Strawberry Upside-Down Cake is a delightful dessert that brings together the sweetness of strawberries, the moistness of buttery sponge cake, and a glossy glaze that makes it irresistible. This cake is perfect for summer gatherings, family celebrations, or even as a cozy afternoon treat. Unlike traditional cakes where the fruit is added as a topping after baking, upside-down cakes bake with the fruit at the bottom of the pan, later flipped over to reveal a stunning, juicy, fruit-coated top.

Ingredients

For the Strawberry Layer:

  • 2 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tbsp butter, melted
  • 1 tbsp cornstarch
  • 1 tsp lemon juice

For the Cake Batter:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup sour cream (or plain yogurt)
  • ½ cup whole milk

For the Glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk (adjust for thickness)
  • ½ tsp vanilla extract

Instructions

Step 1: Prepare the Strawberry Base

  1. Preheat oven to 350°F (175°C).
  2. Grease a round 9-inch cake pan and line the bottom with parchment paper.
  3. Mix sliced strawberries with sugar, melted butter, cornstarch, and lemon juice. Spread evenly at the bottom of the pan.

Step 2: Make the Cake Batter

  1. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  2. In another bowl, cream butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla.
  4. Mix in sour cream and milk.
  5. Gradually fold in dry ingredients until smooth.

Step 3: Assemble & Bake

  1. Pour batter over the strawberry layer in the pan and smooth the top.
  2. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
  3. Let cool for 10 minutes, then carefully flip the cake onto a serving plate.

Step 4: Glaze

  1. Whisk powdered sugar, milk, and vanilla until smooth.
  2. Drizzle generously over the cooled cake.

History

Upside-down cakes date back to the early 20th century, when fruit and sugar were layered in cast-iron skillets, topped with batter, and baked over open flames. Pineapple upside-down cake became the most famous version in the U.S., but strawberries and other fresh fruits offer a fresher, seasonal twist.

Benefits

  • Strawberries: Packed with antioxidants, vitamin C, and fiber.
  • Homemade cake: Less preservatives compared to store-bought cakes.
  • Comfort food: Brings nostalgia and joy, perfect for family gatherings.

Variations

  • Berry Mix: Use blueberries, raspberries, or blackberries.
  • Chocolate Twist: Add cocoa powder to the batter.
  • Cream Cheese Glaze: Replace milk glaze with cream cheese frosting.

Nutrition (per slice, 1 of 10)

  • Calories: ~290
  • Fat: 12g
  • Carbohydrates: 42g
  • Protein: 4g
  • Fiber: 2g
  • Sugar: 28g

Conclusion

This Strawberry Upside-Down Cake with glaze is a showstopper dessert – vibrant, moist, and bursting with fruity goodness. Loved by cake enthusiasts, berry lovers, and anyone who enjoys a beautiful homemade treat, it’s as delightful to look at as it is to eat.

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