Why You’ll Love This Recipe

Fresh Strawberry Upside Down Cake is a vibrant, fruity dessert that turns classic upside-down cake on its head—literally and figuratively. With caramelized fresh strawberries baked into a soft vanilla cake, this treat is perfect for spring and summer gatherings. Serve it slightly warm with whipped cream or ice cream for a show-stopping finale to any meal.

ingredients

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

fresh strawberriesgranulated sugarsalted butterlight brown sugareggsall-purpose flourbaking powdersaltvanilla extractwhole milklemon juice

directions

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

Hull and slice the strawberries, then layer them evenly over the bottom of the pan.

In a small saucepan, melt butter with brown sugar until smooth. Pour this mixture over the strawberries.

In a large bowl, cream the butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract and lemon juice.

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

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

Pour the batter gently over the strawberries and smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a serving plate.

Servings and timing

This recipe yields 8–10 slices.
Preparation time: 20 minutes
Baking time: 35–40 minutes
Cooling and inversion time: 15 minutes
Total time: 1 hour – 1 hour 10 minutes

Variations

Add a hint of almond extract to the batter for a sweet, nutty undertone.
Use a mix of berries—like raspberries and blueberries—for a colorful twist.
Top with fresh mint or a dusting of powdered sugar before serving.
Swap whole milk with buttermilk for a slight tang and tender crumb.

storage/reheating

Store leftover cake in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual slices in the microwave for 10–15 seconds.
For longer storage, freeze slices wrapped tightly in plastic and foil for up to 2 months. Thaw and warm before serving.

FAQs

Can I use frozen strawberries?
Yes, just make sure to thaw and drain them well to avoid excess moisture.

Why is my cake soggy?
Too much juice from the strawberries can cause this—pat them dry before layering.

Can I make this ahead of time?
Yes, but for best presentation, invert it shortly before serving.

Do I need to use parchment paper?
It helps prevent sticking and ensures clean removal of the cake.

Can I use a different pan size?
Yes, but adjust the baking time accordingly—an 8-inch pan may need slightly more time.

Conclusion

Fresh Strawberry Upside Down Cake is the perfect celebration of sweet, juicy berries and moist vanilla cake. Its beautiful presentation and luscious flavor make it ideal for any occasion. Whether served warm or chilled, this cake is bound to impress and satisfy with every slice.