Strawberry Upside Down Cake Recipe

Strawberry Upside Down Cake is a vibrant, fruity dessert with a stunning presentation and irresistible flavor. Juicy strawberries caramelize at the bottom (which becomes the top!) of this moist, buttery cake, creating a glossy, sweet layer that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

I love this cake because it looks fancy but is surprisingly easy to make. The strawberries turn jammy and rich as they bake, and when I flip the cake, I’m always wowed by the glossy red topping. It’s perfect for spring and summer gatherings, brunch, or anytime I want a dessert that’s as satisfying as it is eye-catching.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the topping:

• Fresh strawberries (hulled and sliced)

• Unsalted butter

• Brown sugar

For the cake batter:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Whole milk or buttermilk

Directions

1. I preheat the oven to 350°F and grease a 9-inch round cake pan.

2. In a small saucepan, I melt the butter with the brown sugar and pour it into the bottom of the pan.

3. I arrange the sliced strawberries in a single layer over the sugar mixture.

4. In a bowl, I whisk together flour, baking powder, and salt.

5. In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla.

6. I alternate adding the dry ingredients and milk to the wet mixture, mixing just until combined.

7. I pour the batter over the strawberries and smooth the top.

8. I bake for 35–40 minutes, or until a toothpick comes out clean.

9. I let the cake rest for 10 minutes, then invert it onto a serving plate and lift off the pan gently.

Servings and timing

This recipe serves 8–10. It takes about 20 minutes to prep and 35–40 minutes to bake, plus 10 minutes for cooling and flipping.

Variations

Sometimes I mix a few raspberries or blueberries with the strawberries for extra color and flavor. I’ve also added a splash of lemon juice or zest to the batter for brightness. For a fun twist, I use vanilla bean or almond extract in the cake.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, I warm individual slices in the microwave for 10–15 seconds. It’s also great served cold with whipped cream.

FAQs

Can I use frozen strawberries?

I prefer fresh for the best texture, but I’ve used frozen (thawed and drained) in a pinch. They may release more liquid, so I keep that in mind.

Why did my cake stick to the pan?

I make sure to grease the pan well and let the cake rest for 10 minutes before flipping to help it release smoothly.

Can I make this in a square pan?

Yes, I’ve baked it in an 8×8 square pan or even in a skillet—just adjust the baking time as needed.

What can I serve with this cake?

I like it with whipped cream, vanilla ice cream, or a dollop of Greek yogurt for a not-too-sweet pairing.

Can I make this ahead of time?

Yes, I often bake it a day ahead. It stores well, and the flavor improves as the fruit soaks into the cake.

Conclusion

Strawberry Upside Down Cake is a show-stopping dessert that’s as easy as it is impressive. With a buttery vanilla base and a glossy layer of sweet strawberries on top, it’s one of my favorite ways to celebrate strawberry season—or to brighten any day with a beautiful, delicious treat.

Strawberry Upside Down Cake Recipe

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Strawberry Upside Down Cake is a moist, buttery vanilla cake topped with a glossy, caramelized layer of fresh strawberries. Flipped after baking, it reveals a vibrant and delicious presentation that’s perfect for any occasion.

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Ingredients

• For the topping:
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• For the cake batter:
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk or buttermilk

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Instructions

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. In a small saucepan, melt 1/4 cup butter with brown sugar. Pour into the prepared cake pan.
3. Arrange sliced strawberries in a single layer over the sugar mixture.
4. In a medium bowl, whisk together flour, baking powder, and salt.
5. In a separate bowl, cream 1/2 cup butter and granulated sugar until light and fluffy.
6. Beat in eggs one at a time, then add vanilla extract.
7. Alternately add the dry ingredients and milk to the wet mixture, mixing until just combined.
8. Pour batter over strawberries and smooth the top.
9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cake rest for 10 minutes, then invert onto a serving plate and lift off the pan gently.

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Notes

• Use fresh strawberries for best texture, or thawed and drained frozen strawberries if needed.
• Mix in a few raspberries or blueberries for extra flavor and color.
• Add lemon zest or almond extract to the batter for variation.
• Ensure pan is well-greased and allow cooling before flipping to prevent sticking.
• Serve with whipped cream, ice cream, or Greek yogurt.

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Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 24g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg