Strawberry Upside Down Cake

A fresh and simple strawberry upside down cake, perfect for breakfast or as a light dessert.

Prep Time
Cook Time
40 mins
Strawberry Upside Down Cake
Amanda Powell
Meet the Chef: Amanda Powell

Amanda is the recipe developer and food photographer behind A Cookie Named Desire. Her love of cooking and baking developed slowly since she was a child and eventually blossomed into something more while living in London and seeing the faces of her friends light up when enjoying her baked goods. She started A Cookie Named Desire as a way to spread more joy and sweetness. She hopes her recipes can help people create happy memories and traditions in the kitchen with the people they love and care for.

1 cake
  • ½ cup Domino® Golden Sugar
  • 2 tablespoons Arrowroot starch
  • ½ teaspoon Vanilla
  • 1lbs Strawberries
  • 1 large Egg, room temperature
  • ½ cup Sour cream, room temperature
  • 1 ½ teaspoons Vanilla extract
  • 1 ½ cups All-purpose flour
  • ¾ cup Domino® Golden Sugar
  • ¾ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ½ teaspoon Sea salt
  • 9 tablespoons Unsalted butter, room temperature & cubed
Prepare the cake top:

Step 1

Preheat the oven to 350°F. Cut out a round of parchment paper and line the bottom of an 8-inch cake pan.

Step 2

Whisk the Domino® Golden Sugar and arrowroot starch together in a medium bowl.

Step 3

 Add the strawberries and stir so the berries are fully coated and add the vanilla; set aside.

Prepare cake:

Step 4

Mix the egg, half the sour cream, and vanilla together in a medium bowl; set aside.

Step 5

Mix the flour, Domino® Golden Sugar, baking powder, baking soda, and salt together in the mixer.

Step 6

Add the remaining sour cream and butter to the flour and mix until just combined.

Step 7

Slowly add egg mixture and mix until just combined.

Step 8

Spread the strawberries in an even layer in the prepared skillet, do not worry about arranging them in a pattern as long as they touch the edges of the pan.

Step 9

Drop the batter onto the strawberries, then gently spread evenly.

Step 10

Bake for 35 - 45 minutes, or until a toothpick inserted in the center comes out clean.

Step 11

Allow to cool one minute, then run a knife around the edges and flip the pan over onto a plate to release the cake.

Additional Tip:

You can replace the vanilla extract in the strawberries with fresh vanilla beans for an even more delicious pop of flavor.

Adding lemon zest to either the strawberries or batter will also brighten the cake wonderfully!

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