Strawberry Upside-Down Cake Recipe

Easy strawberry upside down cake made with a one-bowl batter and fresh strawberries for a simple, seasonal dessert.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 206kcal

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

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.