Dreamy Strawberry Upside Down Cake Recipe for Sweet Moments

Sweet summer memories dance across kitchen counters when this delightful strawberry upside down cake recipe turns ordinary dessert expectations upside down.

Bursting with vibrant color and irresistible flavor, the cake celebrates fresh strawberries in every single bite.

Soft, tender crumb meets caramelized fruit in a harmonious blend that whispers pure comfort.

Layers of golden cake intermingle with ruby-red strawberry goodness, creating a stunning visual and taste experience.

Each slice promises a moment of pure indulgence that transforms an everyday treat into something extraordinary.

Home bakers will adore how simple ingredients combine to create such a remarkable dessert.

This cake stands ready to become your new favorite summer sensation.

Tools for Baking a Strawberry Cake That Flips with Ease

• 9-inch round cake pan: Essential for creating the perfect cake shape and size.
• Parchment paper: Crucial for easy cake removal and preventing sticking.
• Medium bowl: Used for mixing dry ingredients.
• Large bowl: Needed for creaming butter and sugar.
• Whisk: Perfect for combining dry ingredients and mixing batter smoothly.
• Electric mixer or hand mixer: Great for creating light, fluffy butter and sugar mixture.
• Knife: Helpful for running around cake edges before inverting.
• Spatula: Useful for spreading batter evenly and smoothing the top.
• Toothpick: Necessary for checking cake doneness.
• Measuring cups and spoons: Critical for accurate ingredient measurements.

How to Make Fresh Strawberry Upside Down Cake from Scratch

• Prep the Baking Space

Warm up your oven to 350F and get a round cake pan ready by greasing it and lining the bottom with parchment paper.

• Create the Fruity Foundation

Drizzle melted butter across the pan’s bottom, then dust with brown sugar. Artfully arrange strawberry slices in a beautiful single layer over the sugary base.

• Mix the Dry Ingredients

Whisk together flour, baking powder, and salt in a bowl, creating a smooth powder mixture.

• Blend the Wet Components

In a separate bowl, whip softened butter and sugar until they become light and airy. Crack in eggs one by one, then splash in vanilla extract for extra flavor.

• Combine the Batter

Fold the dry ingredients into the wet mixture, alternating with milk. Stir gently until everything just comes together – don’t overmix.

• Layer and Bake

Carefully spread the batter over the strawberry layer, smoothing the top. Slide into the preheated oven and bake for 35-40 minutes until a toothpick comes out clean.

• Flip and Serve

Let the cake rest in the pan for 10-15 minutes. Run a knife around the edge, then flip onto a serving plate. Enjoy warm with a scoop of vanilla ice cream if you’re feeling extra indulgent.

Flavor Variations to Try with This Upside Down Cake

• Let strawberries sit in brown sugar for 5-10 minutes before baking to intensify their natural sweetness and create a richer caramel flavor.
• Always use room temperature eggs and butter to ensure smoother batter and more even cake texture, preventing lumps and promoting better rise.
• Swap all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon xanthan gum to maintain the cake's structure and prevent crumbling.
• Replace milk with unsweetened almond milk or coconut milk, and use dairy-free margarine instead of butter for a lighter, allergen-friendly version of the cake.
• Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness, bringing to room temperature before serving to restore optimal texture.

Serve Strawberry Cake Warm or Cold—Both Shine

• Fruity Flavor Boost: Garnish with fresh mint leaves or additional sliced strawberries around the cake's edge for a pop of color and extra freshness.
• Sweet Companion Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the cake's warm, caramelized strawberry base.
• Breakfast Transformation: Enjoy a slice with a morning coffee or add a light dusting of powdered sugar for a delightful breakfast treat that feels like a special indulgence.
• Elegant Presentation: Place the cake on a rustic wooden board or vintage cake stand to elevate its visual appeal and create a stunning centerpiece for brunch or dessert.

Store Strawberry Upside Down Cake and Keep It Juicy

• Cool cake completely before storing to prevent moisture buildup.
• Cover cake with plastic wrap or place in airtight container. Stays fresh in refrigerator for 3-4 days.
• Keep cake at room temperature for 1-2 days if planning to enjoy soon. Place under cake dome or loosely covered.
• Wrap individual slices in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator before serving for best texture and flavor.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 220 kcal

Servings: 9

What Goes Into Fresh Strawberry Upside Down Cake

• Strawberries: Select ripe, vibrant red berries with a sweet fragrance for the most intense flavor and beautiful caramelized topping.
• Brown Sugar: Creates a luscious caramel-like glaze that enhances the strawberries' natural sweetness and provides a rich, gooey base.
• Butter: Helps create a smooth, glossy foundation for the fruit layer and adds rich depth to the caramelization process.

• All-Purpose Flour: Provides the cake's structural backbone and ensures a tender, soft crumb.
• Baking Powder: Gives the cake its light and airy rise, creating a perfect texture.
• Salt: Balances and elevates the overall sweetness of the cake.

• Granulated Sugar: Sweetens the cake and helps create a light, fluffy texture when creamed with butter.
• Butter: Adds moisture, richness, and helps create a smooth cake batter.
• Eggs: Bind the ingredients together and contribute to the cake's structure and richness.
• Vanilla Extract: Introduces a warm, aromatic flavor that complements the strawberries.
• Milk: Adds moisture and helps create a smooth, cohesive batter.

Luscious Strawberry Upside Down Cake Recipe

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• Total Time: 55 minutes
• Yield: 9 1x

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Description

Perfectly layered fresh strawberry upside down cake brings classic Southern sweetness onto dessert plates with delightful fruity charm. Crimson berries nestled in buttery caramel create a luscious centerpiece you’ll savor with each delectable bite.

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Ingredients

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• 2 cups fresh strawberries, hulled and sliced
• ½ cup light brown sugar, packed
• ¼ cup unsalted butter, melted
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• ½ cup milk (whole or 2%)
• 2 large eggs
• 1 ½ tsps baking powder
• 1 tsp vanilla extract
• ¼ tsp salt

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Instructions

1. Preparation: Warm the oven to 350F (175C). Coat a 9-inch round cake pan with butter and line the base with parchment paper to ensure effortless cake removal.
2. Base Creation: Drizzle melted butter across the pan’s bottom, then dust evenly with brown sugar, creating a caramelized foundation.
3. Fruit Arrangement: Meticulously layer fresh strawberry slices over the sugared base in a uniform, artistic pattern.
4. Dry Mixture: Whisk flour, baking powder, and salt together in a medium bowl until thoroughly combined.
5. Wet Mixture: Cream butter and granulated sugar until the mixture becomes airy and pale, demonstrating a light, fluffy texture.
6. Incorporation: Integrate eggs individually, followed by vanilla extract, mixing until fully emulsified.
7. Batter Completion: Alternate adding flour mixture and milk, gently folding until just combined to maintain the cake’s delicate structure.
8. Layering: Carefully spread batter over the strawberry base, smoothing the surface with a spatula for even baking.
9. Baking: Slide the pan into the preheated oven and bake for 35-40 minutes, checking doneness with a toothpick that should emerge clean when inserted.
10. Cooling and Serving: Allow cake to rest in the pan for 10-15 minutes, then delicately invert onto a serving plate. Serve either warm or at room temperature, optionally accompanied by a scoop of vanilla ice cream for added indulgence.

Notes

• Toss sliced strawberries in a light dusting of flour before arranging in the pan to prevent them from sinking into the cake batter during baking.
• Pat strawberries dry with paper towels before placing them in the pan to reduce excess liquid that could make the cake soggy and affect the texture.
• Rotate the cake pan halfway through baking to ensure uniform heat distribution and prevent uneven browning or cooking.
• Substitute all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon xanthan gum to maintain the cake’s structure and prevent crumbling.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 220
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg