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Strawberry Upside-Down Cake

Photo: Helen Dujardin; Styling: Kay Clarke

Prep time 15 mins
Cook time 35 mins
Chill time 4 hrs
Bake time 45 mins

Serves 12

This perfectly light summer cake comes out beautifully, either way you flip it.


  • 17 tablespoons (2 sticks plus 1 Tbsp.) unsalted butter, at room temperature
  • 2 1/4 pounds strawberries, hulled and halved
  • 1/4 cup sugar
  • 2 tablespoons pomegranate juice
  • 2 1/2 teaspoons vanilla extract
  • 1 1/4 teaspoons salt
  • 2 1/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 cup plus 2 Tbsp. packed light brown sugar
  • 3 large eggs
  • 3/4 cup sour cream

Nutrition Information

  • calories 367
  • fat 21 g
  • satfat 13 g
  • protein 5 g
  • carbohydrate 41 g
  • fiber 2 g
  • cholesterol 100 mg
  • sodium 435 mg

How to Make It

  1. In a 10-inch cast-iron skillet, melt 2 Tbsp. butter over medium heat. Add berries, sugar, pomegranate juice, 1/2 tsp. vanilla and 1/4 tsp. salt. Bring to a simmer and cook, stirring occasionally, until liquid is reduced and coats the back of a spoon, about 35 minutes. Remove from heat and let cool. Refrigerate in skillet until chilled, 4 hours to overnight.

  2. Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder and 1 tsp. salt. In a large bowl, using an electric mixer on medium speed, beat 15 Tbsp. butter with brown sugar and 2 tsp. vanilla until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each; beat in sour cream. Stir in dry ingredients until just combined.

  3. Spread batter evenly over chilled strawberry mixture. Bake until a toothpick inserted into center comes out clean, about 45 minutes.

  4. Transfer skillet to a wire rack and let cool for 10 minutes. Run a knife around edge of skillet to loosen cake. Invert skillet onto a plate, unmold cake and let it cool completely.