Upside Down Strawberry Cake

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Upside Down Strawberry Cake

Upside Down Strawberry Cake features juicy strawberries baked in a glossy, buttery sugar topping, then flipped to reveal a vibrant fruit layer over a soft, vanilla-scented cake. It’s nostalgic, tender, and perfect served warm or at room temperature.

Why You’ll Love It

  • Gorgeous fruit-forward topping

  • Moist, fluffy vanilla cake

  • No frosting needed

  • Great for spring & summer

  • Simple ingredients, big payoff

Prep & Bake Time

  • Prep Time: 20 minutes

  • Bake Time: 40–45 minutes

  • Total Time: ~1 hour

  • Servings: 8–10 slices

Ingredients

Strawberry Topping

  • ½ cup unsalted butter

  • ¾ cup brown sugar

  • 2 cups fresh strawberries, hulled and halved

  • 1 teaspoon lemon juice (optional, brightens flavor)

Cake Batter

  • 1½ cups all-purpose flour

  • 1½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup milk

Instructions

1. Prepare the Pan

Preheat oven to 350°F (175°C).
Melt butter and pour it into a greased 9-inch round cake pan. Sprinkle brown sugar evenly over the butter. Arrange strawberries cut-side down in a single layer. Drizzle with lemon juice if using.

2. Make the Cake Batter

In a bowl, whisk flour, baking powder, and salt.

In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.

Add dry ingredients alternately with milk, mixing just until smooth.

3. Assemble & Bake

Gently spread the batter over the strawberries.

Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.

4. Flip the Cake

Cool in the pan for 10 minutes only.
Run a knife around the edges, place a plate on top, and carefully flip the cake over. Lift the pan slowly.

Serving Ideas

  • Serve warm with whipped cream

  • Add vanilla ice cream

  • Dust lightly with powdered sugar

  • Spoon extra strawberry syrup from the pan over slices

Pro Tips

  • Use fresh, ripe strawberries for best flavor

  • Don’t cool too long before flipping or topping may stick

  • If strawberries are very juicy, add 1 teaspoon cornstarch to the brown sugar

  • Works great in a cast-iron skillet too

Variations

  • Strawberry Lemon: Add lemon zest to the batter

  • Strawberry Vanilla Bean: Use vanilla bean paste

  • Mixed Berry: Add raspberries or blueberries

  • Buttermilk Cake: Swap milk for buttermilk for extra tenderness

Storage

  • Store covered at room temperature for 1 day

  • Refrigerate up to 4 days

  • Reheat gently before serving

Estimated Calories

Approximately 330–370 calories per slice, depending on size.

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