This Strawberry Upside Down Cake is an easy, one-bowl dessert topped with fresh strawberries that bake into a sweet, jammy layer. It’s an easy dessert that’s perfect for everything from Mother’s Day to weeknight dessert.
This strawberry upside down cake is a simple way to turn fresh strawberries into an easy, from-scratch dessert. The batter comes together in one bowl, then bakes over a layer of strawberries that soften and create a sweet topping.
Once flipped, the cake reveals a layer of tender, jammy strawberries on top of a soft, buttery cake. It’s a great option for a straightforward dessert that feels a little special without adding extra work.
Ingredient notes and substitutions
- Butter: If using salted butter, omit the salt in the batter.
- Strawberries: I’ve only used fresh strawberries in this recipe, so I can’t say how frozen strawberries work.
- Flour: Weighing the flour is the most accurate way to measure it (click on “metric” just above the ingredients for the weights). You can also sift or stir the flour, lightly spoon it into the measuring up, and level. Avoid packing the flour as this will give you a heavy, dense, or dry cake.
- Milk: I recommend whole milk for the softest, moistest cake.
How to make strawberry upside-down cake
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Prepare a 9-inch round cake pan by spraying it with nonstick spray.
Step 2: Prepare the topping: Add butter to the pan. Place in the oven for a minute or two until the butter has melted.
Step 3: Sprinkle granulated sugar over the melted butter in the bottom of the pan.
Step 4: Arrange sliced strawberries in an even layer on the bottom of the pan in overlapping rows. Set aside.
Step 5: Add dry ingredients (flour, sugar, baking powder, and salt) to a large bowl. Whisk to combine.
Step 6: Add milk, melted butter, vanilla, and egg. Whisk again until just combined.
Step 7: Pour cake batter over sliced strawberries, smoothing from edge to edge.
Step 8: Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Run a knife around the edge of the pan. Let cool to room temperature before flipping onto a serving plate.
Serve with a dollop of whipped cream.
Recipe Tips!
- Use ripe strawberries: Ripe berries will give you the best flavor and a naturally sweet topping.
- Slice strawberries evenly: Even slices help the topping cook evenly and look better when flipped.
- Don’t overmix the batter: Mix just until combined to keep the cake soft and tender.
- Prepare the pan well: Grease the pan thoroughly so the cake releases cleanly after baking.
- Serve the same day for best texture: The topping is at its best when fresh and slightly warm.
- Variations: For more easy upside-down cake recipes, check out my pineapple upside-down cake or apple upside-down cake.
Storage
Store any leftovers in an airtight container at room temperature. The cake is best eaten when freshly made but will keep for about 2 days when properly stored.
More strawberry dessert recipes!
If you’ve tried this strawberry upside-down cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram, Pinterest, YouTube, or TikTok for even more delicious food.
Strawberry Upside-Down Cake Recipe
Equipment
Ingredients
Topping
- ¼ cup unsalted butter
- ½ cup granulated sugar
- 1 pound fresh strawberries thinly sliced
Cake
- 1 ¼ cups all purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk at room temperature
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- Whipped cream for serving
Instructions
- Preheat oven to 350 degrees F. Prepare a 9-inch round cake pan by spraying it with nonstick spray.
- Prepare the topping: Add butter to the pan. Place in the oven for a minute or two until the butter has melted.¼ cup unsalted butter
- Sprinkle granulated sugar over the melted butter in the bottom of the pan.½ cup granulated sugar
- Arrange sliced strawberries on the bottom of the pan in overlapping rows. Set aside.1 pound fresh strawberries
- Add flour, sugar, baking powder, and salt to a large bowl. Whisk to combine.1 ¼ cups all purpose flour, ½ cup granulated sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- Add milk, melted butter, vanilla, and egg. Whisk again until just combined.¾ cup milk, ¼ cup unsalted butter, 1 teaspoon vanilla extract, 1 large egg
- Pour batter over sliced strawberries, smoothing from edge to edge.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Run a knife around the edge of the pan. Let cool to room temperature before flipping onto a serving plate.
- Serve with a dollop of whipped cream.Whipped cream
Notes
- Butter: If using salted butter, omit the salt in the batter.
- Strawberries: I’ve only used fresh strawberries in this recipe, so I can’t say how frozen strawberries work.
- Flour: Weighing the flour is the most accurate way to measure it (click on “metric” just above the ingredients for the weights). You can also sift or stir the flour, lightly spoon it into the measuring up, and level. Avoid packing the flour as this will give you a heavy, dense, or dry cake.
- Milk: I recommend whole milk for the softest, moistest cake.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!