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Be sure to check out the full recipe and ingredient list below<\/p>\n<\/div>\n
<\/span><\/div>\nHere\u2019s a quick look at what you\u2019ll need to make this cake. Full measurements are in the recipe card below, but these notes can help you shop or understand the role each ingredient plays.<\/p>\n
\nStrawberries<\/strong>. Fresh is best here. You\u2019ll want ripe, flavorful strawberries\u2014not too firm, not too soft\u2014sliced evenly so they bake into a glossy topping. No fresh berries? You can use frozen strawberries in a pinch. Just thaw, drain, and pat them dry first.<\/li>\nButter<\/strong>. Used in both the topping and the cake. It gives richness makes the cake tender,<\/li>\nGranulated Sugar<\/strong>. You\u2019ll use sugar in the topping and in the batter. It sweetens the cake and helps the strawberries caramelize as they bake. You could use cane sugar or even light brown sugar in the topping for a deeper flavor.<\/li>\nCornstarch<\/strong>. A small amount helps thicken the strawberry juices into a jammy layer instead of letting them sink into the cake. Arrowroot or tapioca starch can work here if you\u2019re avoiding corn.<\/li>\nLemon Juice<\/strong>. Just a splash brightens the strawberry flavor and adds balance. Lime juice or even a splash of orange juice works in a pinch.<\/li>\nFlour. <\/strong>All-purpose flour gives the cake structure. Spoon and level it so you don\u2019t accidentally use too much. A gluten-free 1:1 baking flour blend should work well here if needed.<\/li>\nBaking Powder + Salt<\/strong>. These work together to help the cake rise and balance out the sweetness. No subs needed. Just be sure your baking powder is fresh.<\/li>\nEggs<\/strong>. Room temperature eggs mix more smoothly into the batter and help with structure and texture.<\/li>\nSour Cream<\/strong>. This is the secret to a tender, moist crumb. It adds richness without thinning the batter too much. Plain Greek yogurt (preferably whole milk) makes a great substitute.<\/li>\nVanilla Extract<\/strong>. Just a little goes a long way in giving the cake a cozy, from-scratch flavor. You could also try almond extract for a different twist but use a light hand.<\/li>\n<\/ul>\nStep-By-Step Instructions with Photos<\/h2>\n<\/p>\n\n
This is a brief overview. Be sure to check out the full recipe and ingredient list below<\/p>\n<\/div>\n
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Step 1:<\/strong> Preheat the oven to 350 F (177 C). Pour melted butter into a 9-inch round cake pan and swirl to coat the bottom and sides. Use a pan with tall sides (at least 2 inches) to avoid overflow.<\/p>\n\n
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Step 2:<\/strong> In a small bowl, whisk the sugar and cornstarch, then sprinkle evenly over the butter. It may look like a lot, but it bakes into a syrupy glaze.<\/figcaption><\/figure>\n<\/div>\n\n
Step 3:<\/strong> Toss the sliced strawberries with lemon juice in a separate bowl.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Spread the strawberries evenly over the sugar mixture. Some overlap is fine. Set the pan aside.<\/figcaption><\/figure>\n<\/div>\n\n
Step 4:<\/strong> In a small bowl, whisk together flour, baking powder, and salt. Set aside.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Step 5:<\/strong> In a large bowl, beat the butter and sugar until light and fluffy, about 2\u20133 minutes. This helps create a tender crumb, so take your time.<\/figcaption><\/figure>\n<\/div>\n\n
Step 6:<\/strong> Beat in the eggs one at a time, scraping the bowl as needed. Add the vanilla with the second egg and mix until combined.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Step 7:<\/strong> Mix in the sour cream<\/figcaption><\/figure>\n<\/div>\n\n
Then gradually add the dry ingredients. Stir on low speed just until the batter is smooth. Stop as soon as the flour disappears.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Batter should be smooth and thick.<\/figcaption><\/figure>\n<\/div>\n\n
Step 8:<\/strong> Gently spoon the batter over the strawberries and spread it evenly, being careful not to disturb the fruit layer.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Step 9:<\/strong> Bake for 50\u201355 minutes, until golden and a toothpick comes out clean. Tent with foil if browning too quickly. The top should spring back when lightly pressed.<\/figcaption><\/figure>\n<\/div>\n\n
Step 10:<\/strong> Let the cake rest in the pan for 15 minutes. Loosen the edges with a knife, then invert onto a plate and lift the pan slowly. Spoon any syrup over the top. Cool for at least 1 hour before slicing.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Tips for Success<\/h3>\n\nUse fresh, ripe strawberries.<\/strong> They should be sweet and juicy, but still firm enough to hold their shape during baking. Overripe berries can turn mushy and release too much liquid.<\/li>\nDon\u2019t skip the cornstarch.<\/strong> It helps thicken the strawberry juices as they bake, turning them into a jammy, spoonable topping instead of letting them soak into the cake.<\/li>\nLet the butter and eggs come to room temperature.<\/strong> Room temp ingredients mix more evenly, giving you a smoother batter and a better-textured cake.<\/li>\nMix gently and don\u2019t overdo it.<\/strong> Once the dry ingredients are added, mix just until combined. Overmixing can make the cake dense.<\/li>\nSpread the batter carefully over the fruit.<\/strong> Use a spoon or offset spatula to gently cover the strawberries without shifting them around too much.<\/li>\nKeep an eye on browning.<\/strong> If the top is browning faster than expected, loosely cover the cake with foil during the last 10 minutes of baking.<\/li>\nGive it time to cool.<\/strong> Letting the cake rest before inverting and then again before slicing helps it set up properly. The syrup thickens as it cools, and the cake holds together better.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nStorage<\/h2>\n Store the cake tightly covered at room temperature for up to 1 day or refrigerate for up to 3 days. If chilled, let it sit at room temperature for about 30 minutes before serving to bring back its soft texture.<\/p>\n
To reheat a slice, warm it in the microwave for 10\u201315 seconds. The topping will soften slightly, and the flavor will taste just as fresh.<\/p>\n
This cake is best enjoyed within the first day or two, while the fruit topping still has its glossy finish and the cake stays tender.<\/p>\n
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