Strawberry Upside Down Cake
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This strawberry upside down cake is a true showstopper! With tender cake, sweet strawberries, and a buttery, caramelized strawberry topping, it’s a delightful treat that’s surprisingly simple to make.
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Strawberry Upside Down Cake: A Sweet Surprise
Looking for a dessert that’s as impressive as it is easy? Say hello to the strawberry upside down cake! With its sweet caramelized top layer of juicy strawberries and fluffy cake underneath, this is the kind of treat that turns a simple gathering into something special. And the best part? You don’t need to be a baking expert to make it.
This cake is a little different from your typical dessert. You bake it with the “pretty side” hidden at first, but once you flip it over, the magic is revealed. The bright red, glistening strawberries take center stage, creating a topping that’s as beautiful as it is delicious. The strawberries are coated in a luscious mixture of butter and brown sugar, which caramelizes as the cake bakes, infusing every bite with rich, buttery sweetness. It’s a showstopper dessert that looks stunning and tastes even better.
Whether you’re baking it for a celebration, a potluck, or to treat yourself, this cake always delivers.
Why Make This Strawberry Upside Down Cake
- Perfect Strawberry Dessert: The ultimate dessert to make the most of your gorgeous summer strawberries.
- Simple Ingredients: You probably already have most of what you need in your pantry.
- Eye-Catching Presentation: The glossy layer of strawberries resembles pure art on a plate.
- Crowd Favorite: The sweet, tender cake pairs beautifully with the sweet strawberries. It’s one of those desserts people won’t stop raving about.
Ingredients needed for this strawberry Cake
(Ingredients at a glance; you can find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
Cake Ingredients:
- All-purpose flour (1 ¼ cups) | The base of the cake! A gluten-free 1-to-1 baking blend works too.
- Baking powder (1 ½ teaspoons) | Helps your cake rise to fluffy perfection.
- Salt (¼ teaspoon) | Just a pinch makes all the other flavors pop.
- Unsalted butter (½ cup, softened) | The secret to a rich and tender cake. If using salted butter, cut back on the added salt.
- Granulated sugar (1 cup)
- Vanilla extract (1 teaspoon)
- Eggs (2 large) | Binds everything together and adds richness.
- Milk (½ cup) | Keeps the cake moist. Use whole milk, 2%, or even plant-based milk.
Topping Ingredients:
- Melted butter (¼ cup) | The base of the rich, caramelized topping.
- Packed light brown sugar (½ cup) | Brown sugar caramelizes beautifully with the strawberries.
- Strawberries (1 quart, sliced) | The star of the show! Go for ripe and sweet ones. Frozen Strawberries can be used as well, see notes in the FAQ Section
Pro Tip
Room Temperature Matters (Especially for Butter and Eggs): It’s tempting to rush, but letting your butter soften on the counter and your eggs come to room temperature really helps. Room-temperature ingredients combine more smoothly and trap more air, which gives your cake a lovely, light texture.
How to Make Strawberry Upside Down Cake
1 Prep: Preheat your oven to 350°F. Grease and flour an 8-inch cake pan (or line with parchment paper). Tip: Combining the melted butter and brown sugar in a separate bowl before spreading it in the pan ensures even coverage without the butter sneaking under the parchment paper!
2 Make the topping: Mix the melted butter and brown sugar together. Spread this mixture evenly over the bottom of the prepared pan. Arrange your strawberry slices on top in a decorative pattern.
3 Mix and assemble the cake: Whisk together the flour, baking powder, and salt in a bowl. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the vanilla and eggs, beating thoroughly. Mix half of the dry ingredients into the butter and sugar mixture, then add the milk, and finally, the remaining dry ingredients. Don’t overmix! Gently pour the batter over the prepped strawberries in the baking pan, spreading it evenly.
4 Bake and Flip: Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for about 5 to 10 minutes to help the caramel set without sticking to the pan. Then, place a plate or serving platter over the pan and flip it over.
And that’s it! You’ll be greeted with a beautiful mosaic of strawberries that’s as delicious as it looks.
Recipe Tips
- Pat juicy strawberries dry. If they’re extra juicy, dab them with a paper towel before arranging them in the pan.
- Check early. Ovens can vary, so keep an eye on the cake during the last 5 minutes of baking.
- Serve warm or at room temperature. Either way, it’s irresistible! And even better served with dollops of fresh whipped cream or homemade vanilla ice cream.
- Tips for flipping:
- Don’t skip the parchment paper. It will help keep the cake from sticking.
- Let the strawberry upside-down cake cool slightly first: Give the cake about 5-10 minutes to cool in the pan after baking. This allows the caramel to set slightly but still be warm enough to release easily. If you flip it too soon, the hot caramel might run everywhere; if you flip it too late, it might stick.
- Run a knife around the edge: Before flipping, carefully slide a thin knife or offset spatula around the perimeter of the cake, separating it from the pan sides. This helps ensure a clean release.
- Be confident: Place your serving plate (ideally one with a slight lip to catch any extra caramel) firmly over the cake pan. Then, in one smooth, confident motion, flip the pan and plate over together. Let it sit for another minute or two, allowing gravity to help release the cake fully, then gently lift the pan.
- Don’t worry about minor imperfections: If a strawberry or two sticks to the pan, don’t fret! You can usually gently pick them up with a small spatula and place them back onto the cake. It’s homemade, and a little character is charming!
Fun Variations to Try
- Swap the fruit: Use pineapple and maraschino cherries, peaches, plums, or a mix of berries instead of strawberries.
- Citrus twist: Add a teaspoon of lemon or orange zest to the batter.
- Nutty crunch: Sprinkle chopped pecans or walnuts over the brown sugar layer before adding the strawberries.
Storing Leftovers (If There Are Any!)
To store your food properly, keep it in an airtight container at room temperature for up to 2–3 days. If you need it to last longer, store it in the fridge for up to 5 days and bring it to room temperature before serving.
For even longer storage, slice it into individual pieces, wrap each piece tightly in plastic wrap, and place them in a freezer-safe bag. This way, it can be frozen for up to 1 month.
FAQs
What kind of pan should I use?
I use an 8-inch round cake pan for this recipe. You can also use a 9-inch pan, but the cake may be slightly thinner, and the baking time may be slightly shorter. For upside-down cakes, it’s generally best to avoid springform pans because the buttery fruit topping can sometimes leak out.
My strawberries are really juicy. Will this make the cake soggy?
Ripe, juicy strawberries are great! The caramel topping helps to manage some of that moisture. If your strawberries seem exceptionally wet, gently pat them dry with a paper towel before arranging them.
Can I use frozen strawberries?
Fresh strawberries are ideal for this recipe because they retain their shape and texture beautifully when baked. Frozen strawberries tend to release a lot of water as they thaw and cook, which can make the topping watery and the cake soggy.
If you absolutely have to use frozen, you’ll need to thaw them completely first. After thawing, make sure to drain them very well and then gently pat them dry with paper towels to remove as much excess moisture as possible. You might also consider mixing a teaspoon of cornstarch in with the brown sugar for the topping; this can help absorb any remaining liquid from the berries and keep your cake from getting soggy. For the best results and a picture-perfect topping, fresh is always the way to go!
My cake stuck to the pan when I flipped it. What went wrong?
This usually happens if the pan wasn’t greased and floured enough, or if the brown sugar mixture wasn’t spread evenly. Using parchment paper on the bottom of the pan, like I do, is a fantastic way to prevent sticking! Also, make sure you let it cool for a few minutes, but not too long, before flipping. (See more helpful cake flipping tips in the recipe tip section above.)
Can I make this cake ahead of time?
Yes, you can! This cake tastes wonderful the day it’s made, but it also keeps well for a day or two. The flavors even meld a bit more. Just store it properly as suggested above.
More Strawberry Recipes to enjoy
Did You Make This Strawberry Upside Down Cake?
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Print
Strawberry Upside Down Cake
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: desserts
- Method: oven
Description
This strawberry upside down cake is a true delight, featuring a tender, moist cake crowned with a beautiful layer of caramelized strawberries. Simple to make and stunning to serve, it’s a perfect treat for any occasion!
Ingredients
Cake:
- 1 1/4 cup flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs (room temperature)
- 1/2 cup milk
Topping:
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 1 quart of strawberries, capped and sliced about 1/4 inch thick
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Instructions
- Preheat oven to 350º.
- Grease and flour, or line with parchment, an 8 inch cake pan.
- In a small bowl, combine ¼ cup of butter, and ½ cup of brown sugar, and spread into bottom of the cake pan. Arrange strawberries on top. Set the pan aside.
- In a medium bowl, combine flour, baking powder, and salt, and set aside.
- In a large bowl, beat butter and sugar together until light and fluffy. Add vanilla and eggs, and beat until well combined.
- Mix half of the dry ingredients into the butter and sugar mixture, then add the milk, and finally, the remaining dry ingredients. Don’t overmix!
- Pour cake batter over prepped strawberries in the baking pan.
- Bake in preheated oven for about 55 minutes, until a toothpick inserted in center comes out clean.
Notes
*Most upside-down cake recipes suggest melting the butter right in the pan and then layering on the brown sugar. But I like to melt the butter in a separate bowl first because I always line my pan with parchment paper. This way, nothing sticks when I flip the cake over. If you melt the butter in a parchment-lined pan, it can seep underneath the paper, and that’s a bit of a hassle.
Nutrition
- Serving Size: 1/8 of recipe
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