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Who's ready to flip dessert on its head with a spectacular Strawberry Upside Down Cake that's as easy to make as it is delicious to eat?
A tender, moist cake topped with a juicy layer of sweet summer strawberries and a dollop of homemade whipped cream or ice cream.
Oh, and did I mention they take less than 5 minutes from start to finish? (And no cake mix or fancy cake pan is required for this strawberry cake!)
Easy strawberry upside down cake recipe
These mini Strawberry Upside Down Cakes offer a refreshing twist on the classic pineapple version, featuring ripe summer strawberries that lend a natural sweetness and beautiful color to the dessert.
This cake delivers a burst of fresh berry flavor in every bite. It’s an easy way to make the most of strawberry season - and it literally takes less than 5 minutes to prepare!
Choosing the right ingredients for the best flavor
The key to a great Strawberry Upside Down Cake lies in selecting quality ingredients. Fresh strawberries are the best for their flavor and texture.
Opting for ripe but firm berries will ensure they hold up during cooking and provide the best taste.
High-quality vanilla extract and real butter will enhance the cake's richness, making it truly indulgent.
Why use fresh strawberries over frozen?
For the best results in making Strawberry Upside Down Cake, it's really best to stick with fresh strawberries.
Fresh berries don't have as much water as frozen berries, which means your mini cakes are less likely to turn out soggy.
Step-by-Step guide to making strawberry upside-down cake
(Please note that the full instructions and ingredient amounts are in the recipe card below.)
- Prepare Your Ramekins: Start by greasing two microwave-safe ramekins. A light coating of butter or non-stick spray will help ensure your cakes slide out easily once cooked.
- Mix Your Ingredients: In a mixing bowl, combine melted butter, beaten egg, sour cream, almond flour, coconut flour, Swerve sugar substitute, baking powder, baking soda, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
- Add Strawberries: Dice fresh strawberries into small pieces. Place a layer of chopped strawberries at the bottom of each greased ramekin. (This will become the top of your cake once it's flipped over after cooking.)
- Pour the Batter: Divide the batter evenly between the two ramekins, spreading it over the strawberries. Make sure to smooth the top so the batter covers all the strawberries.
- Microwave the Cakes: Place the ramekins in the microwave and cook on high for 90 seconds. After this initial cooking time, check the cakes; if the top still appears wet, microwave them for an additional 20 seconds.
- Cool and Serve: Let the ramekins sit for a minute or two after microwaving. This resting time helps the cakes set up a bit more and makes them easier to flip out onto a plate. Carefully invert each ramekin onto a plate. The strawberries that were at the bottom should now be a beautiful, juicy topping.
- Garnish and Enjoy: Serve the cakes immediately while they are still warm. For an extra touch of luxury, add fresh strawberry slices on top for garnish or a dollop of sugar-free whipped cream.
Can I bake this easy strawberry upside down cake in the oven instead of the microwave?
Yes, you can bake these Strawberry Upside Down Mini Cakes in an oven instead of using a microwave.
To bake your mini cakes in the oven, follow these steps:
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit.
- Prepare the cakes as directed: Grease your ramekins, fill the bottoms with chopped strawberries, and top with the batter, just as the microwave instructions specify.
- Bake the cakes: Place the ramekins on a baking sheet for stability and ease of handling. Bake them in the preheated oven for about 12-15 minutes. The exact time can vary based on your oven and the size of the ramekins, so it's good to start checking at the 10-minute mark. The cakes are done when they are set and a toothpick inserted into the center of the cake comes out clean.
- Cool and serve: Allow the cakes to cool in the ramekins for a few minutes. Then, carefully flip them onto plates to serve, as you would with the microwave version.
Serve your warm upside down strawberry cake with homemade whipped cream or a dollop of low-carb vanilla ice cream!
More low-carb strawberry recipes
Mom's Famous Strawberry Pie
Keto Strawberry Galettes
Low-Carb Strawberry Cake
Homemade Sugar-Free Strawberry Gelatin
Strawberry Upside Down Cake (Sugar-Free)
Ingredients
- 1 Tablespoon Butter melted
- 1 Egg beaten
- 1 Tablespoon Sour cream
- 2 Tablespoons Almond Flour
- 1 Tablespoon Coconut flour
- 2 Tablespoons Swerve Confectioners Sugar Substitute
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 1 Teaspoon Vanilla Extract
- ¼ Cup Strawberries diced
Instructions
- Grease two microwave safe ramekins and set aside.
- In a mixing bowl, combine the butter, egg, sour cream, almond flour, coconut flour, Swerve sugar substitute, baking powder, baking soda and vanilla extract. Whisk until the ingredients are completely combined.
- Line the bottom of each ramekin with a layer of chopped strawberries.
- Divide the batter between the two ramekins, and spread it evenly on top of the layer of strawberries.
- Microwave the ramekins on high for 90 seconds. If still wet on top, microwave for an additional 20 seconds.
- Let the ramekins sit for one minute, and then flip over onto a plate.
- Serve immediately with fresh strawberry slices for garnish, or with some sugar-free whipped cream.
Notes
Nutrition
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Charla
Sounds delicious. Can greek yogurt be substituted for sour cream? Thanks.
Sarah Hardy
Yes, you can sub Greek yogurt!