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Strawberry Upside Down Cake

This Strawberry Upside Down Cake is a unique twist on a classic dessert. Perfect for those juicy and ripe summer strawberries. Ready to enjoy in under an hour!

A SWEET CAKE WITH FRESH STRAWBERRIES

If you love cake and loooove fresh strawberries then you are in for an absolutely delightful treat. This light and fluffy homemade cake is perfect for a summertime dessert. The best thing I can compare it to is like a strawberry shortcake. Light, tender with that sweet tang of fresh strawberries. Plus, it’s made with pantry staple ingredients (besides the strawberries.) I promise that this Strawberry Upside Down Cake never disappoints! If you loved my Raspberry Upside Down Cake or my Banana Upside Down Cake, then you’ll adore this strawberry one.

A slice of strawberry upside down cake on a serving utensil above the rest of the cake.

FREQUENTLY ASKED QUESTIONS:

How do I know when my cake is done?

Just like with any baked goods, oven times can vary greatly depending on several factors, such as whether you used a metal or ceramic baking dish, a gas or electric oven, or on which rack you placed it. So, the best way to find out if your cake is done is to test the center of the cake with a toothpick to ensure it’s fully baked. If the toothpick comes out clean, your cake is ready, but if there’s any batter, it needs more time. Note: this is not meant to be a thick cake.

Why didn’t the brown sugar mixture set up correctly?

To allow the brown sugar mixture to set up appropriately, it’s crucial to let it cool for at least 5-10 minutes before turning it out onto a serving dish. Doing so will ensure that you get the best possible cake.

Can I use a cake mix instead?

If you don’t want to make a cake from scratch, I suppose using a yellow cake mix would work. There are a few things to keep in mind though if you choose this route. If you make a cake mix, you’ll have twice as much cake batter. So, either make two strawberry upside down cakes, or just use half the cake batter.

Any tips for removing the cake?

Use a knife around the rim helps loosen the cake. I personally think this works best with a springform pan. I just think it makes it easier to remove.

How to store leftovers?

To keep your cake fresh, you have two options: 1) Store any remaining cake at room temperature (place it in an airtight container or cover it with plastic wrap) for 2 days. 2) Refrigerate it properly to keep it fresh for up to 5-6 days. It’s not recommended to freeze the cake, as it may alter its texture and taste.

A strawberry upside down cake on a serving plate.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • unsalted butter– it’s gotta be real butter not margarine. I haven’t tested this with plant based butters but many work pretty well in baking these days so it might work here.
  • brown sugar– if you like a deeper molasses flavor, try using dark brown sugar.
  • strawberries– fresh strawberries with the stems removed and then cut in half are best. Do NOT use frozen berries, they will add too much moisture and the cake won’t bake correctly. Also, using smaller strawberries worked best for this cake (in terms of a prettier presentation.) If you have larger strawberries, then I would suggest dicing them or thinly slicing them.
  • all-purpose flour – I haven’t tested this with self-rising flour but I suppose it would work. Just don’t add the additional baking powder and salt.
  • baking powder– always make sure you’re using fresh baking powder. When you wonder why your cakes aren’t turning out right, it’s usually because the baking powder is no longer fresh.
  • granulated sugar
  • egg – For baked goods, I like to have everything at room temperature. It produces a slightly lighter and fluffier cake.
  • vanilla extract– If you want a slightly more unique taste, try using almond extract instead of vanilla.
  • milk– I used cow’s milk, but I think you could trade this out for a plant based version if needed (just remember you’ll have to swap the butter as well)
  • powdered sugar– you could also use Cool Whip for topping.
Flour, butter, brown sugar, strawberries, baking powder, salt, sugar, egg, vanilla extract, milk, and powdered sugar.

HOW TO MAKE STRAWBERRY UPSIDE DOWN CAKE

Preheat the oven to 350F degrees. Spray a 9″ high sided round pan or springform pan with nonstick cooking spray. Note: If using a springform pan, you will need to place a piece of foil or bake on a sheet tray to catch any of the butter/sugar mixture that may leak out the bottom. In a medium bowl, whisk together butter and brown sugar. Spread into the bottom of the prepared pan. Top the brown sugar mixture with sliced strawberries (I put them cut side up for a prettier presentation) in an even layer. Set aside.

collage of two photos: brown sugar and butter in a springform pan; Sliced strawberries on top of the brown sugar butter mixture in a springform pan.

In a large bowl, whisk together all-purpose flour, baking powder salt, set aside. In another bowl, beat together unsalted butter, granulated sugar, egg and vanilla extract until combined. Add in the flour mixture to the butter mixture and beat until combined. It will look crumby at this point which is normal.

collage of three photos: a whisk in a mixing bowl with  all-purpose flour, baking powder and salt; mixing bowl of unsalted butter, granulated sugar, egg and vanilla extract mixed together; flour mixture added to wet mixture in the mixing bowl.

Lastly, add in milk and beat until incorporated. Spoon the batter over the strawberries and gently spread using an offset spatula as the batter is thick.

collage of two photos: milk being poured into the cake batter mixture; cake batter on top of strawberry mixture in a springform pan.

Bake in the oven for about 35-40 minutes until golden or until a toothpick inserted into the center comes out clean. Please note, oven times vary so please check with a toothpick first to ensure doneness as it may take longer in your oven. Remove from the oven and let cool in the pan for about 10 minutes (don’t skip this essential cooling down time.) Run a knife along the pan’s edge to ensure it is released before inverting it over a serving platter. This cake is not meant to be a thick cake. Think of it as a light summer dessert cake.

A collage of two photos: a baked upside down cake in a cake pan; a freshly baked Strawberry Upside Down Cake on a serving plate.

 Let cool and dust the top with powdered sugar and serve each slice with a dollop of Cool Whip (optional).

A plate with a piece of Strawberry Upside Down Cake with a fork in it.

CRAVING MORE RECIPES?

A serving utensil holding a slice of strawberry upside down cake.

Strawberry Upside Down Cake

This Strawberry Upside Down Cake is a unique twist on a classic dessert. Perfect for those juicy and ripe summer strawberries. Ready to enjoy in under an hour!
5 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients

Topping:

  • ¼ cup (1/2 stick) unsalted butter melted
  • ½ cup brown sugar
  • 1 pound strawberries, stems removed and cut in half

Cake:

  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (1/2 stick) unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • ½ cup milk
  • powdered sugar or Cool Whip for topping (optional)

Instructions

  • Preheat the oven to 350F degrees. Spray a 9″ high sided round pan or springform pan with nonstick cooking spray. Note: If using a springform pan, you will need to place a piece of foil or bake on a sheet tray to catch any of the butter/sugar mixture that may leak out the bottom.
  • In a medium bowl, whisk together butter and brown sugar. Spread into the bottom of the prepared pan.
    Brown sugar and butter in a springform pan.
  • Top the brown sugar mixture with sliced strawberries (I put them cut side up for a prettier presentation) in an even layer. Set aside.
    Sliced strawberries on top of the brown sugar butter mixture in a springform pan.
  • In a large bowl, whisk together all-purpose flour, baking powder salt, set aside.
    A whisk in a mixing bowl with all-purpose flour, baking powder and salt.
  • In another bowl, beat together unsalted butter, granulated sugar, egg and vanilla extract until combined.
    A mixing bowl of r unsalted butter, granulated sugar, egg and vanilla extract.
  • Add in the flour mixture to the butter mixture and beat until combined. It will look crumby at this point which is normal.
    A mixing bowl with the flour mixture and butter mixture.
  • Lastly, add in milk and beat until incorporated.
    Milk being added to the cake batter mixture.
  • Spoon the batter over the strawberries and gently spread using an offset spatula as the batter is thick.
    Cake batter on top of strawberry mixture in a springform pan.
  • Bake in the oven for about 35-40 minutes until golden or until a toothpick inserted into the center comes out clean. Please note, oven times vary so please check with a toothpick first to ensure doneness as it may take longer in your oven.
    A baked upside down cake in a cake pan.
  • Remove from the oven and let cool in the pan for about 10 minutes (don’t skip this essential cooling down time). Run a knife along the pan’s edge to ensure it is released before inverting it over a serving platter.
    A freshly baked Strawberry Upside Down Cake on a serving plate.
  • Let cool and dust the top with powdered sugar and serve each slice with a dollop of Cool Whip (optional).
    A slice of strawberry upside down cake on a serving utensil above the rest of the cake.

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
  • As with all baked goods, oven times will vary. It can depend on so many factors like if you used a metal or ceramic baking dish or a gas or electric oven or what rack you baked it on. It may take longer in your oven so always make sure you test the center of the cake with a toothpick. If there is any batter on the toothpick, it’s not ready. 
  • This is not meant to be a thick cake. If you make the batter thicker, the berries may get too burned on the bottom before the cake is done. 
  • Make sure you use enough berries to cover the bottom of the pan.
  • I found using smaller strawberries worked best for this. If yours are larger then I would suggest dicing them or thinly slicing them.
  • Make sure you let this cool for at least 8-10 minutes before turning out onto a serving dish. Otherwise, the brown sugar mixture won’t have time to set up properly.
  • If you have any of this cake remaining, you can store it at room temperature (covered with plastic wrap or in an airtight container) for 2-3 days. Or you can refrigerate it properly and store it for 5-6 days. Freezing is not recommended.
  • Don’t use frozen strawberries. 
 
Course: Dessert
Cuisine: American

Nutrition

Calories: 338kcal | Carbohydrates: 54g | Protein: 4g | Fat: 13g | Sodium: 95mg | Fiber: 2g | Sugar: 36g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




One Comment

  1. 5 stars
    I didn’t have enough AP flour so did a mix of AP, almond meal and whole wheat flours. The cake came out moist and delicious with a lovely jammy strawberry topping. I highly recommend making it!