Skip to main content

Strawberry Upside Down Cake

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

Categories:

Ingredients
Top
  • 1/2 cup Domino® Golden Sugar
  • 2 tablespoons Arrowroot starch
  • 1/2 teaspoon Vanilla
  • 1lbs Strawberries
Cake
  • 1 large Egg, room temperature
  • 1/2 cup Sour cream, room temperature
  • 1 1/2 teaspoons Vanilla extract
  • 1 1/2 cups All-purpose flour
  • 3/4 cup Domino® Golden Sugar
  • 3/4 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Sea salt
  • 9 tablespoons Unsalted butter, room temperature & cubed
Rate Recipe
Instructions
Bake Mode

Prevent your screen from going dark as you follow along.

Prep Time: 25 minutes / Cook Time: 40 minutes / Yields: 1 cake

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!
Rate Recipe
Amanda Powell

Meet the Chef:

Amanda Powell

@acookienameddesire

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.