Upside Down Strawberry Cake

This Upside Down Strawberry Cake is the kind of dessert that looks impressive but feels wonderfully homey and nostalgic. Fresh strawberries bake into a glossy, buttery, caramel-like topping, while a soft, vanilla-scented cake rises underneath. Once you flip it, you get a beautiful ruby-red fruit layer sitting on a moist, tender crumb. It’s perfect for spring and summer gatherings, but honestly delicious any time you can find good strawberries.

Unlike layer cakes, this one needs no frosting, no fillings, and very little fuss. A simple batter, a quick fruit layer, and the oven does the rest. Serve it slightly warm with whipped cream or ice cream, and you have a crowd-pleasing dessert that looks like you spent hours in the kitchen.

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Why You’ll Love This Upside Down Strawberry Cake

• Gorgeous, glossy strawberry topping that steals the show
• Moist, fluffy vanilla cake base with a tender crumb
• No frosting or fancy decorating required
• Ideal for using fresh, in-season strawberries
• Made with simple pantry ingredients you probably already have
• Great for potlucks, brunches, family dinners, or casual entertaining

If you’re a fan of classic pineapple upside down cake, this strawberry version is a fun twist with a fresher, brighter flavor.

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Prep, Bake Time & Yield

• Prep time: About 20 minutes
• Bake time: 40–45 minutes
• Total time: Around 1 hour
• Yield: 8–10 slices (one 9-inch round cake)

This makes a standard 9-inch cake, perfect for a small gathering. For larger groups, you can easily bake two cakes side by side.

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Ingredients

For the Strawberry Topping

• ½ cup unsalted butter
• ¾ cup brown sugar, packed
• 2 cups fresh strawberries, hulled and halved
• 1 teaspoon lemon juice (optional, for brightness)

For the Vanilla Cake

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup milk, preferably at room temperature

Using room-temperature ingredients helps the batter blend more evenly and gives you a fluffier cake.

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Step 1: Prep the Pan and Strawberry Layer

1. Preheat your oven to ${350}^{\circ }\text{F}$350∘F (${175}^{\circ }\text{C}$175∘C).
2. Lightly grease a 9-inch round cake pan (or a well-seasoned 9-inch cast iron skillet). You can use butter or nonstick spray.
3. Melt ½ cup butter. You can melt it in a small saucepan on the stove or in short bursts in the microwave.
4. Pour the melted butter into the bottom of the prepared pan and tilt the pan so it coats the entire base.
5. Sprinkle the ¾ cup brown sugar evenly over the melted butter. Try to cover the surface as uniformly as possible.
6. Arrange the strawberry halves cut-side down on top of the brown sugar layer. Pack them in a single layer, fitting them snugly together for a fuller fruit top once baked.
7. If using, drizzle 1 teaspoon of lemon juice over the strawberries to brighten the flavor.

This layer will cook into a rich, buttery strawberry “sauce” that becomes the beautiful top of your cake once flipped.

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Step 2: Make the Vanilla Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
2. In a larger mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Mix on medium speed for about 2–3 minutes, until the mixture looks light, fluffy, and slightly paler in color.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
4. Mix in the vanilla extract.
5. With the mixer on low speed, add the dry ingredients in 2–3 additions, alternating with the milk. Start with a portion of the flour mixture, then some milk, and repeat until both are fully added.
6. Mix just until the batter is smooth and no streaks of flour remain. Avoid overmixing; that can make the cake dense instead of soft.

You should end up with a silky, pourable batter that is thick but spreadable.

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Step 3: Assemble and Bake

1. Carefully spoon or pour the cake batter over the strawberries in the pan.
2. Use a spatula to gently spread the batter to the edges, trying not to disturb the layer of fruit underneath.
3. Place the pan on the center rack of your preheated oven.
4. Bake for 40–45 minutes. The cake is done when:
   • The top is golden and springs back lightly when touched
   • A toothpick inserted into the center of the cake (not all the way down into the strawberry layer) comes out clean or with just a few moist crumbs
5. If the cake seems to be browning too quickly near the end, you can loosely tent the top with foil for the last 5–10 minutes of baking.

The strawberries will release their juices while baking, blending with the butter and brown sugar to create a syrupy topping.

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Step 4: Flip the Cake

This step is key for that dramatic upside-down reveal.

1. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Do not let it sit too long, or the caramelized topping can start to stick.
2. Run a thin knife or offset spatula around the edges of the cake to loosen it from the sides of the pan.
3. Place a serving plate (larger than the pan) upside down over the pan.
4. Using oven mitts or a towel, firmly grip the pan and plate together and quickly invert them in one smooth motion.
5. Let the inverted pan rest on the plate for about 30 seconds to allow the topping to settle, then slowly lift the pan off.

If any strawberries stay behind in the pan, simply lift them out with a spoon and gently press them back onto the top of the cake.

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How to Serve

This cake tastes wonderful warm or at room temperature.

• Serve plain to let the fruit flavor shine
• Add a generous dollop of softly whipped cream
• Top with a scoop of vanilla or strawberry ice cream
• Lightly dust the cooled cake with powdered sugar for a simple decorative touch
• Spoon any extra strawberry syrup from the pan over each slice for added moisture and flavor

For a brunch menu, pair it with coffee or tea. For dessert, it’s lovely after a light meal or a summer barbecue.

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Helpful Tips for Success

• Use ripe, flavorful strawberries: The topping is all about the fruit, so choose berries that are sweet and fragrant.
• Don’t skip the 10-minute rest: Flipping too early can make the cake too fragile, but waiting too long can cause sticking. Around 10 minutes is a good balance.
• If your strawberries are very juicy: You can mix 1 teaspoon cornstarch into the brown sugar before sprinkling it over the butter. This helps slightly thicken the juices as they bake.
• Room-temperature ingredients: Softened butter and room-temperature eggs and milk help the batter come together smoothly and bake evenly.
• Try a cast iron skillet: A 9-inch cast iron skillet gives amazing caramelization and rustic presentation. Just be sure it’s well greased.

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Flavor Variations

You can easily adjust this cake to match different tastes or seasons.

• Strawberry Lemon: Add 1–2 teaspoons of fresh lemon zest to the cake batter for a bright citrus twist, and keep the optional lemon juice over the strawberries.
• Strawberry Vanilla Bean: Replace the vanilla extract with vanilla bean paste for deeper vanilla flavor and visible vanilla specks in the cake.
• Mixed Berry Upside Down Cake: Use a combination of strawberries, raspberries, and blueberries on the bottom for a colorful mixed berry topping.
• Buttermilk Version: Swap the milk for buttermilk for extra tang and tenderness. This gives the cake a slightly richer flavor and softer crumb.

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Storage and Make-Ahead Tips

• At room temperature: Cover the cooled cake and keep it at room temperature for up to 1 day.
• In the refrigerator: Store covered in the fridge for up to 4 days.
• Reheating: Warm individual slices in the microwave for 10–20 seconds, or reheat the whole cake gently in a low oven until just warmed through.

Because of the fruit topping, this cake is best enjoyed within the first couple of days while the strawberries are still fresh and the crumb is moist.

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Estimated Nutrition per Slice

For a cake cut into about 8–10 portions, each slice is approximately:

• 330–370 calories, depending on slice size and any toppings like ice cream or whipped cream.

This is an estimate and can vary with ingredient brands and exact portion sizes.