Fresh Strawberry Upside Down Cake Recipe: A Sweet Summer Delight

Sweet memories of summer burst through my strawberry upside down cake, connecting generations of bakers with simple, vibrant ingredients.

Grandma’s cherished skillet becomes the canvas for this delightful dessert.

Red berries nestled in caramelized butter create a luscious landscape of flavor and texture.

Seasonal fruit transforms an ordinary cake into a spectacular celebration of natural sweetness.

Crisp edges and tender crumb promise a delectable experience that feels both nostalgic and exciting.

Kitchen counters will come alive with the aroma of warm, jammy strawberries and golden cake.

Follow this recipe, and you’ll craft a showstopping dessert that sparks joy with every delicious bite.

Fresh Strawberry Upside Down Cake That Always Impresses

• Perfect for home bakers who want a stunning dessert with minimal effort.
• Whips up in under an hour, making it ideal for last-minute gatherings or spontaneous dessert cravings.
• Transforms fresh strawberries into a caramelized, glossy topping that adds natural sweetness and vibrant color to a classic cake.
• Kid-approved dessert that looks impressive but requires simple ingredients and basic baking skills, perfect for creating delightful memories together.

Everything That Goes in Fresh Strawberry Upside Down Cake

• Strawberries: Fresh, sweet berries that create a vibrant and juicy bottom layer for the cake. Choose ripe, red strawberries with no soft spots or mold.

• Butter, Granulated Sugar, Eggs, Vanilla Extract, Milk: Classic cake base ingredients that provide richness, sweetness, structure, and moisture. Use unsalted butter at room temperature for best mixing.

• All-Purpose Flour, Baking Powder, Salt: Foundation dry ingredients that give the cake its texture and help it rise. Use fresh baking powder for optimal leavening. Sifting flour helps prevent lumps.

• Brown Sugar: Adds caramel-like sweetness and helps create a sticky, glossy base for the strawberries. Opt for light or dark brown sugar depending on preference.

How to Bake Fresh Strawberry Upside Down Cake Right

Step 1: Prepare Baking Space

Warm up the oven to 350°F. Grab a 9-inch round cake pan and give it a quick spray with cooking oil. Layer parchment paper on the bottom for super easy cake removal.

Step 2: Create Caramel Base

Pour melted butter across the pan’s bottom. Sprinkle brown sugar evenly to create a sweet, golden foundation.

Step 3: Arrange Strawberry Layer

Slice fresh strawberries and nestle them carefully over the sugary base. Create a beautiful, uniform pattern that will become the cake’s stunning top when flipped.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Step 5: Cream Butter and Sugar

In a large mixing bowl, blend softened butter with granulated sugar until the mixture becomes light and fluffy. This creates a smooth, creamy base for your cake.

Step 6: Add Moisture and Flavor

Incorporate eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract for a rich, aromatic touch.

Step 7: Combine Wet and Dry Ingredients

Alternate adding flour mixture and milk to the butter mixture. Gently fold ingredients together, being careful not to overmix.

Step 8: Layer Batter Over Strawberries

Carefully spread cake batter over the strawberry layer. Use a spatula to create an even surface.

Step 9: Bake to Perfection

Slide the pan into the preheated oven. Bake for 35-40 minutes until a toothpick comes out clean when inserted into the center.

Step 10: Cool and Flip

Allow cake to rest in the pan for 10-15 minutes. Run a knife around the edges, then confidently flip onto a serving plate. The strawberries will now create a gorgeous top layer.

Step 11: Serve and Enjoy

Serve warm or at room temperature. Top with a scoop of vanilla ice cream for an extra special treat that will wow everyone at the table.

Tips for a Perfect Fresh Strawberry Upside Down Cake

• Prevent Strawberry Sinking: Toss sliced strawberries lightly in flour before arranging to help them stay suspended in the cake and prevent them from sinking during baking.
• Check Moisture Level: Use fresh, firm strawberries to avoid excess liquid that could make the cake soggy and compromise the texture.
• Perfect Caramel Base: Ensure brown sugar is evenly spread and melted butter is well-distributed for a consistent, golden caramelized bottom layer.
• Even Baking Technique: Rotate the cake pan halfway through baking to guarantee uniform heat distribution and prevent uneven browning.
• Serving Temperature Hack: Let the cake rest for 10-15 minutes after inverting to allow the caramel and fruit to set properly before slicing and serving.

Fresh Strawberry Upside Down Cake: Storing it Right

• Store leftover cake in an airtight container, wrapped tightly with plastic wrap, for up to 3 days in the refrigerator to maintain freshness and prevent drying out.
• Keep the cake at room temperature for 1-2 days if covered with a cake dome or plastic wrap, ideal for maintaining its soft texture.
• Wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, ensuring maximum flavor preservation.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes to restore the cake's delightful warmth and softness.

Pairing Ideas for Fresh Strawberry Upside Down Cake

• Complement the cake's warm, fruity flavors with a smooth, cold scoop of vanilla gelato that melts deliciously over the strawberry layers.
• Brew a fragrant Earl Grey tea with subtle lavender notes that beautifully balances the cake's sweetness and highlights the strawberry's brightness.
• Select a light, crisp champagne rosé with delicate berry undertones that echoes the strawberry's natural sweetness and provides elegant effervescence.
• Whip heavy cream with finely chopped fresh mint leaves to create a refreshing topping that cuts through the cake's richness and adds a cool, herbal dimension.

Twists on the Classic Fresh Strawberry Upside Down Cake

• Gluten-Free Strawberry Cake: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for celiac or gluten-sensitive individuals.
• Vegan Berry Delight: Substitute butter with coconut oil, eggs with flax eggs, and use plant-based milk for a dairy-free, egg-free version.
• Low-Sugar Berry Cake: Use monk fruit sweetener or stevia instead of granulated sugar, reducing overall sugar content while maintaining sweetness.
• Lemon-Berry Fusion: Add lemon zest to the batter and replace some vanilla extract with fresh lemon juice for a bright, citrusy undertone.

Fresh Strawberry Upside Down Cake FAQ Guide

• Why do I need parchment paper in the cake pan?

Parchment paper prevents the strawberries from sticking and helps you remove the cake smoothly without damaging the delicate fruit layer.

• Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for this recipe. Frozen strawberries release too much moisture and can make the cake soggy and alter the texture.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is ready. The top should also be golden brown and slightly springy to touch.

• What if my strawberries sink into the batter while baking?

Arrange strawberries in a single layer and gently spread the batter over them. Avoid stirring or overmixing the batter to prevent strawberries from sinking completely.

Fresh Strawberry Upside Down Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

• Total Time: 55 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet summer strawberries dance through Grandma’s classic fresh strawberry upside down cake, bringing nostalgic comfort to dessert tables. Caramelized fruit nestles atop golden cake, promising delightful moments of pure homemade happiness you’ll savor with each delectable bite.

---

Ingredients

Scale 1x2x3x

Fruits:

• 2 cups fresh strawberries, hulled and sliced

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed

Wet Ingredients and Additional Items:

• ½ cup unsalted butter, softened
• ¼ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk (whole or 2%)
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking vessel by coating a 9-inch round pan with butter and lining the bottom with parchment paper to ensure effortless cake release.
2. Create a luscious caramelized base by drizzling melted butter across the pan’s surface and evenly distributing brown sugar.
3. Artfully arrange fresh strawberry slices in a uniform, overlapping pattern directly atop the sugar mixture, ensuring complete bottom coverage.
4. Combine dry ingredients in a mixing bowl, whisking flour, baking powder, and salt until thoroughly integrated.
5. In a separate large bowl, vigorously cream butter and granulated sugar until the mixture becomes pale and develops a light, airy texture.
6. Incorporate eggs individually, blending thoroughly after each addition, then gently fold in vanilla extract for enhanced flavor complexity.
7. Alternate adding flour mixture and milk to the butter blend, mixing minimally to prevent gluten development and maintain cake tenderness.
8. Delicately distribute cake batter over the strawberry layer, using a spatula to create an even, smooth surface.
9. Transfer the pan to a preheated 350°F (175°C) oven and bake for approximately 35-40 minutes, monitoring until a inserted toothpick emerges clean.
10. Allow the cake to rest in the pan for 10-15 minutes, enabling proper setting and caramel stabilization.
11. Carefully loosen cake edges with a knife, then confidently invert onto a serving plate, revealing the glistening strawberry topping.
12. Serve immediately while warm or at room temperature, optionally accompanied by a scoop of creamy vanilla ice cream for indulgent contrast.

Notes

• Slice strawberries uniformly to ensure even caramelization and a consistent baking experience across the cake’s surface.
• Use room temperature ingredients like eggs and butter to help create a smoother, more even cake batter that blends seamlessly.
• Allow cake to rest briefly after inverting to help stabilize the delicate strawberry topping and prevent potential structural collapse during serving.
• Swap fresh strawberries with frozen ones during off-season, but pat them dry thoroughly to prevent excess moisture from affecting the cake’s texture.

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

Nutrition

• Serving Size: 8
• Calories: 590
• Sugar: 12 g
• Sodium: 500 mg
• Fat: 27 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 34 g
• Cholesterol: 70 mg