Fresh Strawberry Upside Down Cake

Why You’ll Love This Recipe

Fresh Strawberry Upside Down Cake is a beautifully vibrant dessert featuring juicy strawberries baked into a soft, buttery vanilla cake. As it bakes, the strawberries caramelize into a glossy, jammy topping that flips perfectly for a show-stopping presentation. Sweet, simple, and irresistibly moist—this cake is a fresh twist on a classic favorite.

ingredients

this Recipe

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

fresh strawberries (hulled and halved)light brown sugargranulated sugarunsalted butter (softened)eggsvanilla extractall-purpose flourbaking powdermilksaltlemon zest (optional for brightness)

directions

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

Sprinkle brown sugar evenly over the bottom of the pan.

Arrange sliced strawberries, cut side down, over the sugar in a single layer.

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

Add eggs one at a time, then stir in vanilla extract (and lemon zest if using).

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

Add dry ingredients to the butter mixture alternately with milk, mixing just until combined.

Carefully spoon 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.

Cool in the pan for 10–15 minutes, then invert onto a serving plate.

Let cool slightly before slicing and serving.

Servings and timing

This recipe serves 8–10 people.Preparation time: 20 minutesBaking time: 40–45 minutesCooling time: 15 minutesTotal time: about 1 hour 20 minutes

Variations

Use a mix of strawberries and rhubarb for a tart-sweet combo.

Add a touch of almond extract to the batter for a nutty flavor.

Top with whipped cream or vanilla ice cream when serving.

Use cake flour for a lighter, more tender crumb.

storage/reheating

Store leftover cake in an airtight container at room temperature for 1–2 days or refrigerate for up to 4 days.Bring to room temperature or warm individual slices in the microwave for 10–15 seconds for best flavor.

FAQs

Can I use frozen strawberries?

Fresh is best to avoid excess moisture, but thawed and drained frozen strawberries can work.

Why did my strawberries sink?

Strawberries should be placed cut side down on the sugar layer to stay in place during baking.

Do I need parchment paper?

It helps release the caramelized strawberry layer cleanly—recommended but not essential.

Can I make this in a square pan?

Yes, an 8×8-inch pan works well—just monitor baking time.

What makes it upside down?

The fruit layer starts at the bottom but becomes the top when the cake is inverted after baking.

Can I use a cake mix?

Yes, for a shortcut, use a vanilla or yellow cake mix and follow the strawberry layer instructions.

Is it very sweet?

It’s sweet but balanced by the tartness of the strawberries—adjust sugar to your preference.

Can I add other fruit?

Yes, blueberries, peaches, or raspberries pair well with strawberries.

Can I freeze it?

Freeze individual slices wrapped tightly for up to 2 months—thaw before serving.

What pairs well with it?

Serve with whipped cream, crème fraîche, or vanilla bean ice cream.

Conclusion

Fresh Strawberry Upside Down Cake is a simple yet stunning dessert that combines the bright, juicy flavor of strawberries with tender homemade cake. Whether you’re baking for a spring brunch or a summer cookout, this fruity favorite is sure to wow with every slice. Flip it, serve it, and watch it disappear!

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