Strawberry Upside Down Cake Recipe

There’s something purely joyful about slicing into a homemade Strawberry Upside Down Cake. This delightful dessert delivers a burst of berry freshness with every bite, perfectly balanced by a tender, buttery cake. As the strawberries caramelize with brown sugar and butter in the oven, their flavors deepen and their juices swirl into the crumb, creating that signature jewel-toned, glossy top. Whether you’re baking for a family night, a brunch with friends, or just to seize the best of berry season, this cake will quickly become one of your new favorites!

Ingredients You’ll Need

Gathering the ingredients for Strawberry Upside Down Cake is refreshingly simple, but each plays a key role. These pantry staples and a basket of strawberries come together to create a cake that’s as gorgeous as it is delicious—each element lending its part to the irresistible taste, texture, and color.

• Fresh Strawberries: Choose ripe, bright red berries for the sweetest, juiciest topping and that captivating color.
• Brown Sugar: Adds a caramel richness to the strawberry topping, setting off their natural tartness and sweetness.
• Unsalted Butter (for topping): Gives the topping its glossy finish and incredible flavor—plus, butter just makes everything better!
• All-Purpose Flour: Your cake’s foundation, creating a soft, sturdy crumb that soaks up the strawberry syrup perfectly.
• Granulated Sugar: Sweetens the cake batter and helps everything brown beautifully.
• Unsalted Butter (for batter): Provides richness, moisture, and a classic buttery taste to every bite.
• Eggs: Bind the batter and add that luscious structure essential for an upside down cake.
• Milk: Keeps the cake tender and light, ensuring a delightful contrast to the sticky topping.
• Baking Powder: Gives the batter its lift and fluff—expect a perfect rise every time.
• Vanilla Extract: Enhances all the flavors, tying the cake and fruit together seamlessly.
• Salt: Just a pinch, but so important to keep the sweetness in balance and brighten all the other flavors.

How to Make Strawberry Upside Down Cake

Step 1: Prepare the Pan

Start by preheating your oven to 350°F (175°C) and generously greasing a 9-inch round cake pan. This step is crucial—since you’ll be flipping the cake, you want to make sure nothing sticks and your strawberry top comes out looking picture-perfect.

Step 2: Make the Topping

In a small saucepan over medium heat, melt together the butter and brown sugar until it’s smooth and bubbling. Pour this rich, golden mixture into your prepared pan, then neatly arrange the sliced strawberries on top. The presentation is half the fun here, so let your inner artist shine!

Step 3: Mix the Cake Batter

In a large mixing bowl, cream the softened butter and granulated sugar until it’s pale and fluffy. Add the eggs, one at a time, blending well after each addition. Then pour in the milk and vanilla, mixing until velvety smooth—this forms the luxurious base for your Strawberry Upside Down Cake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold these dry ingredients into your wet mixture, stirring just until everything comes together. Overmixing can toughen your cake, so aim for a gentle hand here.

Step 5: Bake the Cake

Pour your batter directly over the strawberries in the pan, smoothing the surface with a spatula. Slide the pan into your preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The aroma will tell you it’s almost time to dig in!

Step 6: Cool and Flip

Once done, let the cake cool in its pan for about 10 minutes (try to wait—it’s worth it!), then run a knife around the edge to loosen it. With a swift but steady hand, flip it upside down onto your serving platter, letting the warm strawberry topping drip over the sides in all its glossy glory.

How to Serve Strawberry Upside Down Cake

Garnishes

Nothing brings out the beauty of this cake more than a few well-chosen garnishes. Try a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a scatter of more sliced strawberries on top for extra color and elegance. A sprig of mint also adds a lovely hint of freshness.

Side Dishes

Pair your Strawberry Upside Down Cake with light, creamy sides that won’t overpower the star flavors. Think lemon yogurt, a fresh fruit salad, or a cool cup of tea. These accompaniments keep the dessert feeling bright and celebratory.

Creative Ways to Present

Let your presentation shine by cutting the cake into wedges and plating individually, or serve straight from a rustic cake stand in the center of the table. For extra flair, try baking mini individual upside down cakes in ramekins—everyone gets their own personal treat! You can also stack slices with layers of whipped cream for a playful twist on strawberry shortcake.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), wrap the cake tightly with plastic wrap or store in an airtight container. It will keep well at room temperature for up to two days or in the refrigerator for up to five days. The strawberry layer stays deliciously moist even after a few days.

Freezing

Strawberry Upside Down Cake actually freezes beautifully. Simply wrap individual slices or the whole cake (after it has completely cooled) tightly in plastic and foil. Store in the freezer for up to two months. To serve, thaw overnight in the fridge or at room temperature for a couple hours.

Reheating

Want to recreate that straight-from-the-oven experience? Gently reheat slices in the microwave for 10-15 seconds or warm them in a low oven, covered loosely with foil, for a few minutes. The topping will melt a little and bring back that just-baked aroma.

FAQs

Can I use frozen strawberries for Strawberry Upside Down Cake?

Absolutely! Just make sure to thaw and drain the strawberries first. Frozen berries can be a convenient option, but they may release more juice, so patting them dry helps keep your topping from becoming too runny.

What if I don’t have a round cake pan?

No problem at all—an 8-inch or 9-inch square pan will work just as well. Just be sure to check your cake a few minutes early, as baking times can vary depending on the pan.

How do I keep my cake from sticking when I flip it?

Generous greasing is key. You can also line the bottom of your pan with parchment paper for extra insurance. Letting the cake rest for 10 minutes after baking will also help the topping settle and release cleanly.

Can I add other fruits to the topping?

Certainly! A mix of berries like blueberries or raspberries, or even slices of peaches, can add extra color and flavor. Just keep the quantities about the same as in the original Strawberry Upside Down Cake recipe.

Is this cake very sweet?

It’s definitely a sweet treat, but not overwhelmingly so! The bright tartness of the strawberries balances out the brown sugar and buttery cake, making it an irresistible crowd-pleaser.

Final Thoughts

Strawberry Upside Down Cake never fails to create a little magic with its beautiful presentation and burst of flavors. If you’re looking for a showstopper dessert that’s just as fun to make as it is to eat, this recipe is it! Invite your favorite people, serve it warm, and get ready for lots of happy smiles around your table.

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