Upside Down Strawberry Cake

Upside down strawberry cake is my go to for every spring brunch or summer picnic when berries are at their sweetest. You get the juicy burst of roasted strawberries perfectly paired with a soft vanilla cake and that sticky brown sugar edge everyone fights over at the table.

After years of tweaking I settled on this version because the strawberries stay extra plump beneath the caramelized sugar and the cake does not dry out even after a day.

Ingredients

• Unsalted butter: brings richness to both the caramel layer and the cake batter choose the best quality you can for flavor
• Brown sugar: melts into a deep caramel that hugs the strawberries use fresh soft brown sugar if possible
• Fresh strawberries: pick firm ripe berries and hull them neatly for the best presentation
• Lemon juice: optional but heightens the flavor of berries and keeps them vibrant
• All purpose flour: gives you tender crumb look for unbleached for a more wholesome flavor
• Baking powder: helps the cake rise evenly check that your baking powder is still active for good lift
• Salt: enhances every flavor and makes the sweetness pop use fine grain for best mixing
• Granulated sugar: keeps the cake light and delicate choose cane sugar for a purer taste
• Large eggs: hold everything together room temperature eggs mix best into the batter
• Vanilla extract: rounds out the strawberry flavor use real vanilla if you can
• Milk: adds moisture and lightness whole milk works best but any kind is fine

Instructions

Preheat the Oven:

Heat your oven to three hundred fifty degrees Fahrenheit about one seventy five Celsius so it is thoroughly hot and the cake bakes evenly

Prepare the Strawberry Layer:

Melt half a cup of unsalted butter then pour it into a very well greased nine inch round cake pan tilt the pan around so the entire base is coated sprinkle brown sugar as evenly as possible over the melted butter start from the center outward for full coverage now arrange your strawberry halves cut side down into a single snug layer the prettier you lay them out the prettier the cake then drizzle lemon juice across the strawberries if using

Mix the Dry Ingredients:

In a medium bowl combine flour baking powder and salt whisk slowly just until everything looks evenly blended this is key for a light cake

Cream the Butter and Sugar:

In another bowl use a handheld mixer or stand mixer to beat half a cup softened unsalted butter with granulated sugar mix on medium high until it looks pale fluffy and creamy this step should take at least three minutes do not rush it

Add Eggs and Vanilla:

Drop in one egg at a time mixing completely after each until the batter looks silky and smooth then mix in the vanilla extract for full flavor

Combine Wet and Dry Ingredients:

Add your dry mix to the butter mixture in thirds alternating with milk always starting and ending with the dry ingredients stir gently after each addition just until the batter looks smooth if you overmix the cake can get tough

Spread Over Strawberries:

Carefully dollop the batter over your strawberry layer then gently spread it out with an offset spatula or the back of a spoon work slowly to avoid shifting the berries underneath covering them fully to seal in the juices

Bake the Cake:

Put the cake pan on the center rack and bake for forty to forty five minutes check around forty minutes with a toothpick inserted in the middle if it comes out mostly clean with just a few crumbs it is ready

Cool and Flip:

Let the cake sit in the pan for just ten minutes this helps everything set but keeps the caramel from sticking to the pan run a thin knife along the edges then place your serving plate on top gripping both together flip quickly and hold steady for a few seconds before lifting the cake pan straight up so the strawberry layer stays intact

This cake is lovely served both warm or at room temperature. Strawberries are my absolute favorite ingredient to bake with because they turn so jammy and bright when roasted I remember making this with my mom as a way to stretch early berries before the rest of the season arrived.

Storage Tips

Store the cake covered tightly with foil or plastic wrap right in the fridge for up to three days. Let the cake sit at room temperature for about thirty minutes before serving for the best texture. If your kitchen is cool you can keep the cake on the counter for up to one day.

Ingredient Substitutions

You can swap the strawberries for sliced fresh peaches or plums when they are in season. Use frozen strawberries in winter just thaw and drain well first. Dairy free butter and plant milk work as one to one substitutes if needed.

Serving Suggestions

A dollop of whipped cream or a scoop of good vanilla ice cream turns this into a show stopping dessert. Serve with hot coffee or cold milk for an old fashioned treat. This also makes a fun brunch cake topped with a sprinkle of powdered sugar or toasted almonds.

Cultural and Historical Context

Upside down cakes have been part of home baking since the early twentieth century before they used pineapple and canned fruit I love that strawberry brings a brighter spring update. My grandmother always made her version with whatever fruit was cheapest at the market and the tradition has stuck with us.

Seasonal Adaptations

Swap strawberries for ripe plums or peaches in late summer. Try adding a handful of blueberries with the strawberries for extra color. Squeeze a little orange juice over the fruit for a citrusy twist.

Success Stories

Many friends have told me this is the easiest impressive cake they have pulled off on a weeknight. I have even used this as a birthday cake for a July party and it disappeared in seconds. If you give this a go you might find it becomes your signature spring bake too.

Freezer Meal Conversion

The cake freezes beautifully once fully cooled. Wrap well with both plastic and foil. Store for up to one month. Thaw overnight in the fridge then let come to room temperature. Remove any condensation with a paper towel before serving for the prettiest slices.

This cake never fails to draw smiles at the table. A simple flip and you have a show stopping dessert that is as delicious as it is beautiful.

Recipe FAQs

→ How do I prevent strawberries from sticking to the pan?

Generously grease the cake pan and ensure the butter and brown sugar layer completely covers the bottom before arranging the strawberries.

→ Can I use frozen strawberries?

Frozen strawberries can be used if thawed and drained well. Excess moisture may affect cake texture and appearance.

→ What type of flour works best?

All-purpose flour is preferred for a sturdy yet tender crumb that holds the fruit topping and stays moist.

→ Should the cake be served warm or cold?

Upside down strawberry cake can be enjoyed warm for a gooier top or at room temperature once fully set.

→ How do I get a clean flip?

Let the cake cool in the pan for 10 minutes, run a knife around the edge, place a plate on top, and invert quickly but confidently.

→ Can I add other fruits?

Yes, try mixing in blueberries or raspberries for added flavor and color, keeping total fruit quantity similar.