Strawberry Cardamom Upside-Down Cake Recipe
You got your strawberries and are debating what kind of dessert to make? I got one you will love. This Strawberry Cardamom Upside-Down Cake combines lightly roasted strawberries, cardamom, brown butter, and a touch of rye flour.
The crumb is soft and tender, thanks to sour cream and whipped egg whites, while the caramelized fruit topping makes every slice moist and delicious. Best of all, this cake is surprisingly easy to make with everyday ingredients and just a few simple techniques.
Quick Look at this Recipe:
Looking for more upside-down cakes?
How is this recipe different?
- I added cardamom
- I used coconut sugar
- I added rye flour
- I roasted the strawberries
Key Ingredients and Substitutions
Strawberries bring natural sweetness, vibrant color, and a juicy, jammy texture once roasted. Look for ripe but still firm berries that are deeply red and fragrant. They will hold their shape better during baking. If fresh strawberries are not available, you can use thawed frozen strawberries, though they may release more moisture. Rhubarb, raspberries, or a combination of berries can also work beautifully for a seasonal twist.
Flour Combination – all-purpose flour and light rye flour create a cake that is tender yet rustic. The all-purpose flour provides structure and softness, while the rye adds a gentle nutty flavor. If you don’t have rye flour, use all-purpose flour for a lighter cake, whole wheat pastry flour for a similar rustic feel, or spelt flour for a slightly sweet, nutty alternative.
Cardamom adds a warm, floral spice that complements strawberries. Freshly ground cardamom offers the most vibrant flavor, but pre-ground works perfectly well. If cardamom isn’t your favorite, try cinnamon for a more familiar flavor, a pinch of ginger for warmth, or a combination of cinnamon and nutmeg for a cozy twist.
Coconut sugar lends a subtle caramel-like sweetness with hints of toffee that enhance the cake’s rustic character. It is less intensely sweet than white sugar, allowing the strawberry flavor to shine while contributing a slightly darker crumb and deeper flavor. If you don’t have coconut sugar, light brown sugar is the closest substitute. Granulated sugar can also be used for a lighter flavor and color, while maple sugar offers another delicious option with a rich, natural sweetness.
Other ingredients: sugar, balsamic vinegar, butter, light brown sugar, cardamom, baking powder, baking soda, lemon zest, coconut sugar, eggs, sour cream (or Greek yogurt), milk, vanilla extract
Equipment you will need
- 9-inch round cake pan, cast iron skillet or springform pan
- Small baking sheet or baking dish
- Parchment paper
- Small saucepan
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or whisk
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Offset spatula or spoon
- Cooling rack
Top Tips
Roast the strawberries – this concentrates their flavor and helps prevent excess moisture from making the cake soggy.
Let the browned butter cool slightly before adding it to the batter. Hot butter can affect the texture and make the wet ingredients harder to combine.
Whisk the coconut sugar and egg yolks together for a full minute or two. This helps dissolve the sugar and creates a smoother, more tender crumb.
How to make it
- Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat, swirling occasionally, until golden and nutty-smelling, about 4–5 minutes. Pour into a large mixing bowl and set aside to cool completely while you handle everything else.
- Preheat the oven to 400°F. Line a small baking sheet with parchment. Toss 1 pound of fresh strawberries, hulled and halved if large, with 1 tablespoon of granulated sugar, 1 tablespoon of coarse sugar, and 1 teaspoon of balsamic vinegar until evenly coated. Arrange cut-side up. Roast for 10 minutes until glossy and slightly concentrated. Let cool slightly, then gently drain off any excess juice. Reduce oven temperature to 350°F.
- Grease a 9-inch round cake pan with butter, then line the bottom with a round of parchment paper.
- In a small saucepan over medium heat, melt 4 tablespoons unsalted butter (for caramel). Stir in ⅔ cups packed light brown sugar and ¾ teaspoon of ground cardamom (for caramel), then cook for 1–2 minutes, stirring frequently, until smooth and glossy. Remove from heat. Pour into the prepared pan and spread evenly.
- Spread the roasted strawberries over the caramel in a single even layer. Pack them in; Set the pan aside.
- In a large bowl, whisk 2 tablespoons of softened unsalted butter into the cooled brown butter until smooth. In a separate medium bowl, whisk together 1 cup all-purpose flour, 0.5 cups light rye flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoons fine salt, and 0.5 teaspoons ground cardamom (for the batter). Set aside.
- Add 2/3 cup coconut sugar to the egg yolks and whisk for 1–2 minutes, until slightly lighter and well combined. Coconut sugar dissolves more slowly than white sugar, so this extra mixing time helps create a smoother batter and a softer crumb.
- Whisk in 1 cup of full-fat sour cream, 3 tablespoons of milk, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest until smooth.
- Pour into the brown butter mixture and whisk until fully combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
- Beat the egg whites with a hand mixer or whisk until soft peaks form, airy and holding their shape, not stiff. Fold into the cake batter in 2 additions. Work gently to keep the air in.
- Carefully spoon the batter over the strawberry layer, then smooth the surface with an offset spatula. Tap the pan once on the counter to release air pockets.
- Bake at 350°F for 38-41 minutes until the top is deep golden and a tester inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
- Let the cake rest in the pan for 10–15 minutes, no longer, or the caramel will seize. Gently run a knife around the edges, place a serving plate on top, and flip in one confident motion. Leave the pan on for 1 minute before lifting. Peel away the parchment. Serve warm or at room temperature with powdered sugar, lightly sweetened śmietana, whipped cream, or crème fraîche.
Best ways to enjoy
Serve slightly warm with sweetened śmietana.
Top with lightly whipped cream or crème fraîche.
Dust with powdered sugar just before serving.
Pair with vanilla ice cream for dessert.
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Storage instructions, reheating
Room Temperature
- Store covered at room temperature for up to 1 day.
- Keep the cake in an airtight container or cover tightly with plastic wrap.
Refrigerator
- Store in an airtight container for up to 4 days.
- Refrigeration is recommended because of the fruit topping and dairy-rich batter.
Freezer
- Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container or bag.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
Storage Tip
- Place a piece of parchment paper between stacked slices to prevent the strawberry topping from sticking.
Microwave
- Heat individual slices for 10–15 seconds until just warmed through.
- Avoid overheating, as it can make the strawberries overly soft.
Oven
- Place slices on a baking sheet and warm at 300°F for 8–10 minutes.
- This method helps refresh the cake’s texture while gently warming the fruit topping.
From Frozen
- Thaw overnight in the refrigerator.
- Warm in a 300°F oven for 10–12 minutes or microwave briefly before serving.
For the Best Texture
- Let refrigerated slices sit at room temperature for 15–20 minutes before serving. The brown butter, cardamom, and strawberry flavors become more pronounced as the cake warms slightly.
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Strawberry Cardamom Upside-Down Cake Recipe
Equipment
- 9-inch round cake pan or cast iron skillet
- Small baking sheet or baking dish
- parchment paper
- small saucepan
- large mixing bowl
- Medium mixing bowl
- Hand mixer or whisk
- Rubber spatula
- whisk
- measuring cups and spoons
- Offset spatula or spoon
- cooling rack
Ingredients
Roasted Strawberries
- 1 lb fresh strawberries hulled and halved if large
- 1 tablespoon granulated sugar
- 1 teaspoon balsamic vinegar
- 1 tablespoon coarse sugar for sprinkling
Caramel Base
- 4 tablespoons unsalted butter
- ⅔ cup packed light brown sugar
- ¾ teaspoon ground cardamom
Cake Batter
- 4 tablespoons unsalted butter for browning
- 2 tablespoons unsalted butter softened
- 1 cup all-purpose flour
- ½ cup light rye flour
- 1¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine salt
- ½ teaspoon ground cardamom
- 1 teaspoon lemon zest
- ⅔ cup coconut sugar
- 2 large eggs separated, room temperature
- 1 cup full-fat sour cream room temperature
- 3 tablespoons milk
- 1.5 teaspoons vanilla extract
Instructions
- Melt 4 tablespoons unsalted butter in a small saucepan over medium heat, swirling occasionally, until golden and nutty-smelling, about 4–5 minutes. Pour into a large mixing bowl and set aside to cool completely while you handle everything else.
- Preheat the oven to 400°F. Line a small baking sheet with parchment. Toss 1 lb fresh strawberries, hulled and halved if large, with 1 tablespoon granulated sugar, 1 tablespoon coarse sugar and 1 teaspoon balsamic vinegar until evenly coated. Arrange cut-side up. Roast for 10 minutes until glossy and slightly concentrated. Let cool slightly, then gently drain off any excess juice. Reduce oven temperature to 350°F.
- Grease a 9-inch round cake pan with butter, then line the bottom with a round of parchment paper.
- In a small saucepan over medium heat, melt 4 tablespoons unsalted butter (for caramel). Stir in ⅔ cup packed light brown sugar and ¾ teaspoon ground cardamom (for caramel). Cook for 1–2 minutes, stirring frequently, until smooth and glossy. Remove from heat. Pour into the prepared pan and spread evenly.
- Spread the roasted strawberries over the caramel in a single even layer. Pack them in; Set the pan aside.
- In a large bowl, whisk 2 tablespoons unsalted butter into the cooled brown butter until smooth. In a separate medium bowl, whisk together 1 cup all-purpose flour, ½ cup light rye flour, 1¾ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon fine salt, and ½ teaspoon ground cardamom. Set aside.
- Add ⅔ cup coconut sugar to the egg yolks and whisk for 1–2 minutes, until slightly lighter and well combined. Coconut sugar dissolves more slowly than white sugar, so this extra mixing time helps create a smoother batter and a softer crumb.
- Whisk in 1 cup full-fat sour cream, 3 tablespoons milk, 1.5 teaspoons vanilla extract, and 1 teaspoon lemon zest until smooth.
- Pour into the brown butter mixture and whisk until fully combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
- Beat the egg whites with a hand mixer or whisk until soft peaks form, airy and holding their shape, not stiff. Fold into the cake batter in 2 additions. Work gently to keep the air in.
- Carefully spoon the batter over the strawberry layer, then smooth the surface with an offset spatula. Tap the pan once on the counter to release air pockets.
- Bake at 350°F for 38-41 minutes until the top is deep golden and a tester inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
- Let the cake rest in the pan for 10–15 minutes, no longer, or the caramel will seize. Gently run a knife around the edges, place a serving plate on top, and flip in one confident motion. Leave the pan on for 1 minute before lifting. Peel away the parchment. Serve warm or at room temperature with powdered sugar, lightly sweetened śmietana, whipped cream, or crème fraîche.
Notes
Nutrition
Did you make this recipe?
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Conclusion
Sweet roasted strawberries, warm cardamom, earthy rye flour, and rich brown butter come together in this strawberry upside-down cake. Serve it with a spoonful of sweetened śmietana or lightly whipped cream, and enjoy a dessert that blends classic comfort with a touch of Polish-inspired charm.
