A moist and tender cake baked upside down for a jammy strawberry topping.
This cake uses the old-fashioned method of baking upside-down in a skillet. This is not just for fun (although it is) but because it gives the cake a beautiful and delicious topping. It is the perfect use for giving new life to those strawberries that are slightly past their prime. The cake itself is made with sour cream giving it a moist and tender crumb that pairs beautifully with the strawberry topping.
Strawberry Upside-Down Skillet Cake
As a kid strawberry shortcakes were my favorite summer dessert and I would often beg my parents to get fresh strawberries and whipped cream so we could make them. But, after a few days in the fridge, those fresh strawberries started to look a little sad. So for this recipe I put those droopy but flavorful overripe fridge berries to work. It is baked upside-down creating a lush, strawberry-jam-like topping on a supremely moist sour cream cake. After an exhilarating flip out of the pan just slice, serve, and don’t forget that whipped cream.
Ingredients
- nonstick spray
- 113 grams (8 tbsp/1 stick) unsalted butter room temperature, divided
- 132 grams (2/3 cup) light brown sugar
- 1 lb strawberries stems removed and cut in half
- 170 grams (1¼ cup) all-purpose flour
- 6 grams (1½ tsp) baking powder
- 3 grams (½ tsp) baking soda
- 1½ grams (¼ tsp) fine salt
- 132 grams (⅔ cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 113 grams (½ cup) sour cream
- 60 grams (¼ cup) whole milk
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 350°. Lightly grease an 8 or 9-inch cast-iron skillet with non-stick spray. Met 4 tablespoons butter in skillet over medium heat. Mix in brown sugar and cook, stirring occasionally, until sugar is melted. Remove from heat. Carefully arrange strawberries on top in an even layer.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl or stand mixer beat together sugar and remaining 4 tbsp butter for 5-6 minutes on medium speed until fluffy and color lightens.
- Scrape down the sides of the bowl then mix in egg and vanilla. Mix in sour cream until incorporated and then mix in milk. Add in about a third of the dry ingredient mixture at a time, mixing until completely incorporated after each addition and scraping down the sides of bowl as needed.
- Spoon batter into the skillet and spread into an even layer. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let sit for 10 minutes then carefully run a butter knife along the edge of the pan. Invert skillet onto a plate, give the bottom of the skillet a few firm taps then remove pan. Serve warm or room temperature, topped with whipped cream.
Notes
Strawberries could be replaced with other berries or even a mix of berries.
