Strawberry Upside Down Cake Recipe

Bylilan Sage
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Introduction

This Strawberry Upside Down Cake is a delightful treat that combines juicy strawberries with a moist, fluffy cake. Perfect for spring or summer, it’s a beautiful dessert that’s surprisingly easy to make and sure to impress.

The image shows a slice of yellow cake with a soft, moist texture. The top layer is covered with a red strawberry glaze, which looks shiny and smooth. On top of the glaze, there is a swirl of white whipped cream, and a halved fresh strawberry is placed elegantly on the cream. Next to the cake slice on the white plate is another halved strawberry with its green stem. The plate sits on a folded green cloth that adds a pop of color. In the background, there is a white bowl filled with whole red strawberries and a blurred view of the rest of the glazed cake. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 cup (104g) sugar
  • 3 cups (390g) sliced strawberries
  • 1 1/4 cups (163g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 2 tbsp (30ml) vegetable oil
  • 3/4 cup (155g) sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tbsp (150ml) milk

Instructions

  1. Step 1: Preheat your oven to 350°F (176°C).
  2. Step 2: Mix the melted butter and 1/2 cup sugar, then spread this mixture evenly in the bottom of a 9×2 inch cake pan.
  3. Step 3: Arrange the sliced strawberries over the sugar layer. Start by placing slices around the outer edge, then fill the center to create an even layer.
  4. Step 4: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. Step 5: In a larger mixing bowl, beat the room temperature butter, vegetable oil, 3/4 cup sugar, and vanilla extract until light and fluffy, about 2-3 minutes.
  6. Step 6: Add the eggs one at a time, mixing after each addition until mostly combined. Scrape down the bowl sides as needed.
  7. Step 7: Add half of the dry ingredients to the batter and mix until mostly combined.
  8. Step 8: Slowly pour in the milk while mixing until fully incorporated. The batter may appear slightly curdled, which is normal.
  9. Step 9: Add the remaining dry ingredients and mix until smooth and combined. Avoid over mixing. Scrape the sides as needed.
  10. Step 10: Pour the batter over the strawberries in the cake pan, spreading it evenly. Bake for 45-50 minutes. If the top browns too quickly, cover with foil after about 35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  11. Step 11: Remove the cake from the oven and gently press down the cake to flatten any dome. Placing a dish cloth on top helps when pressing while it’s hot.
  12. Step 12: Let the cake cool in the pan for 30 minutes. Then invert it onto a cooling rack. Allow it to cool slightly before serving. It’s best enjoyed warm, but you can reheat room temperature slices for 10-15 seconds to warm them.

Tips & Variations

  • Use fresh, ripe strawberries for the best flavor and juiciness in the topping.
  • Substitute vegetable oil with melted coconut oil for a subtle tropical twist.
  • For extra texture, sprinkle chopped nuts like almonds or pecans over the butter and sugar before adding strawberries.
  • If strawberries aren’t in season, try blueberries or peach slices for a different fruity variation.

Storage

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 10-15 seconds to enjoy warm slices. Avoid freezing, as the fruit topping may become watery after thawing.

How to Serve

A round strawberry upside-down cake sits on a white plate with a scalloped edge, placed on a white marbled surface. The cake has one visible layer: the top is covered entirely with sliced strawberries arranged closely in a red, glossy, sticky glaze that gives a shiny and textured look. The edges of the cake reveal a light brown baked layer underneath the strawberry topping. Around the plate, there are whole and halved strawberries adding a fresh touch, with a green cloth partially under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries?

Frozen strawberries can be used, but thaw and drain them well beforehand to avoid excess moisture that might make the cake soggy.

How do I prevent the cake from sticking when inverting?

Make sure to spread the butter and sugar mixture evenly and use a non-stick or well-greased cake pan. Letting the cake cool 30 minutes before inverting also helps it release cleanly.

Print
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Strawberry Upside Down Cake Recipe

★★★★★

4.4 from 94 reviews
  • Author: lilan
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This delicious Strawberry Upside Down Cake features a caramelized strawberry topping baked beneath a moist, fluffy cake. The combination of tender cake and sweet, buttery strawberries creates a perfect dessert that’s best served warm. Easy to prepare, this cake uses classic baking techniques and everyday ingredients for a delightful treat that will impress your friends and family.

Ingredients

Scale

For the Topping

  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 cup (104g) sugar
  • 3 cups (390g) sliced strawberries

For the Cake Batter

  • 1 1/4 cups (163g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 2 tbsp (30ml) vegetable oil
  • 3/4 cup (155g) sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tbsp (150ml) milk

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) to ensure it’s at the perfect temperature for baking the cake evenly.
  2. Prepare Topping: Combine the melted butter and sugar and spread this mixture evenly at the bottom of a 9×2 inch cake pan to create a caramelized base.
  3. Arrange Strawberries: Place the sliced strawberries over the sugar mixture. Begin by arranging slices around the outer edge of the pan and then fill in the center, creating an attractive pattern.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  5. Cream Butter and Sugars: In a large mixing bowl, beat the room temperature butter, vegetable oil, sugar, and vanilla extract together until the mixture is light in color and fluffy, which will take about 2-3 minutes. This step is crucial for a tender cake.
  6. Add Eggs: Incorporate the eggs one at a time, beating after each addition until mostly combined. Scrape down the bowl sides to ensure even mixing.
  7. Add Dry Ingredients (Half): Add half of the dry flour mixture to the wet batter and mix until just combined to avoid overmixing.
  8. Add Milk: Slowly pour in the milk and mix until the batter is smooth but note that it may look a bit curdled — this is normal.
  9. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix until fully combined and smooth. Scrape the bowl down again, but avoid overmixing to maintain cake tenderness.
  10. Pour Batter into Pan: Spread the batter evenly over the prepared strawberry and sugar base in the cake pan.
  11. Bake the Cake: Bake for 45-50 minutes. After about 35 minutes, if the cake top is browning too quickly, cover loosely with foil. The cake is ready when a toothpick inserted in the center comes out clean.
  12. Press Cake Down: Remove from oven and gently press the cake down to help flatten any dome that has formed; place a dish cloth on top to help apply even pressure.
  13. Cool and Invert: Let the cake cool in the pan for 30 minutes, then carefully invert it onto a cooling rack. Allow it to cool slightly before serving. The cake is best enjoyed warm but can be reheated in individual slices for 10-15 seconds to warm through if cooled completely.

Notes

  • Use fresh, ripe strawberries for the best flavor and sweetness.
  • Do not overmix the batter to keep the cake light and tender.
  • If the cake is browning too fast, covering with foil helps prevent burn while ensuring the inside cooks through.
  • Let the cake cool slightly before inverting to avoid breaking the upside down topping.
  • Reheating slices briefly in the microwave enhances the strawberry flavor and warms the buttery topping.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Upside Down Cake, strawberry cake, upside down dessert, berry cake, moist cake, baking recipe, easy cake recipe

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