If you’re looking for a showstopping dessert that’s as beautiful as it is delicious, Strawberry Upside-Down Cake might just become your new favorite habit. Imagine juicy, sweet strawberries nestled in a caramelized, golden topping, soaking right into a tender vanilla cake beneath. Every slice is as stunning as it is satisfying, bringing a pop of color and the taste of fresh berries to your table—whether it’s the height of strawberry season or a chilly winter day begging for a splash of summer sunshine.
Ingredients You’ll Need
You only need a handful of kitchen staples and some fresh strawberries to create something truly spectacular. Each ingredient in this Strawberry Upside-Down Cake works double duty, delivering that signature flavor, plush texture, or vibrant color you’ll fall in love with from the very first bite.
- Unsalted butter (melted): Forms the luscious base for the caramelized strawberry topping, making every bite extra decadent.
- Brown sugar: Melts into the butter to create a rich, syrupy layer that infuses the strawberries with deep, molasses-y sweetness.
- Fresh strawberries (hulled and halved): The real stars of the show, these create the gorgeous ruby mosaic that makes this dessert so inviting.
- All-purpose flour: Gives the cake its tender crumb and helps the structure hold all that juicy fruit on top.
- Baking powder: Ensures a soft, pillowy rise every single time for the perfect bite.
- Salt: Just a pinch balances the sweetness and complements the berry flavor.
- Unsalted butter (softened): Creams with sugar to create a light, airy base for the batter.
- Granulated sugar: Lends just the right amount of sweetness, letting the fruit really shine through.
- Large eggs: Bind the ingredients and add richness for that classic cake texture.
- Vanilla extract: Gives the cake a warm, aromatic foundation that pairs so well with strawberries.
- Whole milk: Moistens and softens the crumb, producing a cake that’s never dry.
- Sour cream: Adds moisture and a tender, almost melt-in-your-mouth quality to every forkful.
How to Make Strawberry Upside-Down Cake
Step 1: Prep the Pan and Strawberries
Begin by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan and give it a generous coat of butter or baking spray. Pour the melted butter directly into the pan, then sprinkle the brown sugar evenly over the top. Arrange your strawberry halves, cut side down, in tight concentric circles. This is where you get to be a little artistic—just remember, whatever you see now becomes the beautiful top of your finished Strawberry Upside-Down Cake.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, and salt. This mix will ensure an even distribution of leavening and keep your cake extra fluffy. Set it aside while you get started on the wet ingredients.
Step 3: Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until it’s pale, light, and fluffy—this usually takes about 3 minutes. A well-creamed mixture is key to a delicately textured cake. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract and sour cream. Each of these ingredients amps up the moistness and flavor of your Strawberry Upside-Down Cake.
Step 4: Combine the Wet and Dry Ingredients
With your mixer on low speed, add the dry flour mixture to the wet batter in batches, alternating with whole milk. Start and end with the flour, mixing just until the last streak disappears. Don’t overmix—this keeps your cake tender, not tough.
Step 5: Assemble and Bake
Gently spoon and spread the prepared batter over the strawberries in your pan, smoothing it out carefully so you don’t disturb the fruit arrangement. Bake in the center of your oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the top springs back when touched.
Step 6: Cool and Invert
Let the cake cool in the pan for 10 to 15 minutes—this helps the topping set just enough while still warm for a smooth release. Run a knife around the edge, then place a plate over the pan and carefully invert. Marvel at your shimmering strawberry mosaic! Allow to cool slightly before slicing so you get perfect layers without losing a single berry.
How to Serve Strawberry Upside-Down Cake
Garnishes
This cake is glorious on its own, but for an extra flourish, serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar or a few extra fresh strawberry slices add instant elegance and a little celebratory sparkle.
Side Dishes
Pair your Strawberry Upside-Down Cake with a refreshing fruit salad, a cup of sweetened crème fraîche, or even an iced herbal tea with a hint of mint. The bright, fruity flavors truly shine when complemented by creamy or tangy sides—and it also makes an elegant finale for brunch or afternoon tea.
Creative Ways to Present
Try baking the cake in individual ramekins for personalized mini upside-down cakes—perfect for dinner parties or picnics. For a picnic-ready version, let the cake cool completely, slice, and wrap squares in parchment. Or, turn the cake into a beautiful trifle by layering slices with whipped cream and more berries in clear glasses.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Strawberry Upside-Down Cake tightly in plastic wrap or transfer to an airtight container. It keeps well at room temperature for one day, but for longer freshness, store in the fridge for up to three days. The fruity topping stays luscious, and the cake remains moist.
Freezing
To freeze, wrap individual slices or the whole (cooled) cake in plastic wrap and then foil. Store in a freezer-safe bag or container for up to two months. Thaw overnight in the refrigerator before serving to preserve its perfect texture.
Reheating
For that fresh-baked warmth, reheat slices of Strawberry Upside-Down Cake in the microwave for 10-20 seconds or pop the whole cake in a 300°F (150°C) oven for 10-15 minutes. This little boost gives the topping just the right melty finish—irresistible with a scoop of ice cream.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! If you’re craving Strawberry Upside-Down Cake when berries aren’t in season, thaw and drain frozen strawberries thoroughly to avoid excess liquid, then use them as you would fresh.
What size pan works best for this recipe?
A 9-inch round cake pan gives you the best results—plenty of room for those strawberry layers and an even bake all the way through. Avoid pans with tall sides or unusual shapes to make inverting easy.
How do I prevent the cake from sticking when I invert it?
Generously greasing the pan and letting the cake cool for 10-15 minutes after baking really helps. Running a knife around the edge before inverting also ensures a smooth release, showcasing your gorgeous strawberry topping every time.
Can this be made dairy-free?
Yes! Substitute dairy-free butter, your favorite non-dairy milk (like almond or oat), and a plant-based sour cream. The result will still be a moist, dreamy Strawberry Upside-Down Cake that’s friendly for all diets.
Why is my cake soggy?
If your Strawberry Upside-Down Cake ends up too wet, the likely culprits are overripe or un-drained strawberries, or underbaking the cake. Make sure strawberries are drained (if frozen) and your cake tests clean with a toothpick before turning it out.
Final Thoughts
I hope you’re as excited as I am to make (and devour!) this Strawberry Upside-Down Cake. Every slice is bursting with berry flavor, caramelized goodness, and pure homemade happiness. Give it a whirl in your kitchen—the hardest part is waiting for it to cool before digging in!
Print
Strawberry Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Upside-Down Cake. A moist and tender cake topped with caramelized strawberries, this dessert is perfect for any occasion.
Ingredients
For the Strawberry Layer:
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 2 cups fresh strawberries (hulled and halved)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and prepare the strawberry layer.
- Prepare the Strawberry Layer: Melt butter in the cake pan, sprinkle brown sugar over it, and arrange halved strawberries cut side down.
- Make the Cake Batter: Combine dry ingredients in one bowl, cream butter and sugar in another. Add eggs and vanilla, then mix in sour cream and dry ingredients alternately with milk.
- Bake the Cake: Spread the batter over the strawberries and bake for 35–40 minutes until a toothpick comes out clean.
- Serve: Cool in the pan, invert onto a plate, and slice when slightly cooled.
Notes
- Serve warm or at room temperature.
- Optional: top with whipped cream or vanilla ice cream.
- Frozen strawberries can be used if thawed and drained first.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
