Why You’ll Love This Recipe

Fresh Strawberry Upside Down Cake is a vibrant, fruity dessert that combines the sweetness of ripe strawberries with a moist, buttery cake base. As it bakes, the strawberries caramelize into a jammy topping that’s revealed when the cake is flipped. Perfect for spring and summer gatherings, this cake is as beautiful as it is delicious—no frosting required.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesgranulated sugarsalted butterbrown sugareggsall-purpose flourbaking powdermilkvanilla extractsalt

directions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Slice the strawberries and layer them evenly over the bottom of the prepared pan.

Sprinkle brown sugar evenly over the strawberries, then drizzle with melted butter.

In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients.

Pour the batter over the strawberries and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a serving plate. Peel off parchment paper.

Allow to cool slightly before serving. Best enjoyed warm or at room temperature.

Servings and timing

This recipe yields 8 servings.Preparation time: 15 minutesBaking time: 40-45 minutesCooling and inverting time: 15 minutesTotal time: 70-75 minutes

Variations

Use a mix of berries like raspberries and blueberries for a colorful twist.

Add lemon zest to the batter for a hint of citrus flavor.

Try using almond extract in place of vanilla for a nutty undertone.

Top with whipped cream or a scoop of vanilla ice cream when serving.

storage/reheating

Store any leftovers covered in the refrigerator for up to 3 days.Bring to room temperature or warm individual slices in the microwave for 15-20 seconds to reheat.For longer storage, wrap tightly and freeze for up to 1 month.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture.

Why is my cake soggy?

Too much liquid from the fruit can cause sogginess. Make sure to measure accurately and pat strawberries dry.

Can I make this ahead of time?

Yes, it tastes great the next day. Store it in the fridge and reheat before serving if desired.

What type of pan works best?

A non-stick 9-inch round cake pan with a parchment-lined bottom is ideal for easy release.

Can I use a boxed cake mix?

Yes, a vanilla or yellow cake mix can be used as a shortcut, though homemade offers the best texture.

How do I prevent sticking?

Grease the pan well, use parchment paper on the bottom, and don’t skip the 10-minute cooling time before flipping.

Conclusion

Fresh Strawberry Upside Down Cake is a showstopping dessert that delivers juicy berry flavor in every slice. With its glossy, caramelized top and tender cake base, it’s an easy yet elegant option for any occasion. Make it once and you’ll keep coming back for more—especially during strawberry season.