Description
This Strawberry Lemon Upside-Down Cake bakes up buttery and bright, with caramelized strawberries on top and a tender lemon-vanilla crumb underneath. I flip it onto a plate while it’s still warm, so the glossy strawberry topping shines and the citrus aroma fills the kitchen. It’s an easy, stunning dessert for spring and summer gatherings, coffee dates, and family dinners—sweet, tangy, and comforting in every bite.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup unsalted butter, melted (for topping)
- 1/2 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (for batter)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan well (and line the bottom with parchment if you like extra insurance).
- Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over the butter.
- Arrange strawberry halves cut-side down in a snug single layer over the sugar mixture.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients in 2–3 additions, alternating with the buttermilk, mixing just until combined.
- Spoon the batter over the strawberries and gently spread it into an even layer.
- Bake for 40–45 minutes, or until the center is set and a toothpick comes out clean (or with a few moist crumbs).
- Cool the cake in the pan for 10–15 minutes. Run a knife around the edge, then invert onto a serving plate.
- Let it cool slightly, slice, and serve warm or at room temperature.
Notes
Use ripe, fragrant strawberries for the best flavor and glossy topping. If using frozen strawberries, thaw and drain very well to avoid excess liquid. Flip the cake while still warm (10–15 minutes after baking) so the caramel releases cleanly. Store covered at room temperature for up to 2 days, or refrigerate up to 4 days. Warm slices for 10–20 seconds before serving to soften the topping again. Serve with whipped cream or Greek yogurt for a lovely sweet-tangy finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg