Dessert

Strawberry Upside Down Cake Recipe

ByAiden Wells January 12, 2026January 12, 2026

Introduction

This Strawberry Upside Down Cake is a delightful way to showcase fresh, juicy strawberries in a moist, flavorful cake. Topped with a caramelized strawberry layer, it’s perfect for dessert or a special occasion. Its beautiful presentation is sure to impress with minimal effort.

A slice of cake on a white plate with three layers visible: a bottom layer of light yellow, soft sponge cake, a thin middle layer of red glossy strawberry topping with a jelly-like texture, and a swirl of white whipped cream on top, crowned with a halved red strawberry. Next to the slice on the plate is a halved strawberry showing its seeds and bright red color. In the background, a white bowl filled with whole red strawberries sits on a white marbled surface, along with the rest of the cake topped with more strawberries. A woman’s hand holding a fork is partially visible to the right, partially resting on the plate. The plate rests on a bright green cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp (28g) unsalted butter, melted
1/2 cup (104g) sugar
3 cups (390g) sliced strawberries
1 1/4 cups (163g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (84g) unsalted butter, room temperature
2 tbsp (30ml) vegetable oil
3/4 cup (155g) sugar
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup + 2 tbsp (150ml) milk

Instructions

Step 1: Preheat your oven to 350°F (176°C).
Step 2: In a 9×2 inch cake pan, combine the melted butter and 1/2 cup sugar, spreading it evenly over the bottom.
Step 3: Arrange the sliced strawberries over the sugar layer. Start by placing some slices around the outer edge and then fill in the center.
Step 4: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 5: In a large mixing bowl, beat the room temperature butter, vegetable oil, 3/4 cup sugar, and vanilla extract until the mixture is light and fluffy, about 2-3 minutes.
Step 6: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Step 7: Add half of the dry ingredients to the batter and mix until mostly combined.
Step 8: Slowly add the milk while mixing until well combined. The batter may look a bit curdled, which is normal.
Step 9: Add the remaining dry ingredients and mix until smooth and combined. Be careful not to overmix. Scrape down the bowl sides if necessary.
Step 10: Pour the batter over the strawberry layer in the cake pan and spread evenly. Bake for 45-50 minutes. If the top starts browning too quickly, cover with foil after about 35 minutes.
Step 11: Once baked, remove the cake and gently press down on the top to flatten any dome. Using a dishcloth can make this easier and safer.
Step 12: Let the cake cool in the pan for 30 minutes. Then invert it onto a cooling rack. Serve warm or let it cool completely; slices can be warmed for 10-15 seconds for a fresh taste.

Tips & Variations

Use ripe, sweet strawberries for the best flavor and presentation.
If you want a different flavor, try substituting the strawberries with pineapple slices or mixed berries.
Make sure not to overbeat the batter to keep the cake tender and light.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 10-15 seconds. Avoid long reheating to maintain the cake’s moist texture.

How to Serve

A round strawberry upside-down cake sits on a white scalloped plate, placed on a white marbled surface. The cake has two visible layers: the top layer is a glossy, deep red strawberry topping made of halved and sliced strawberries placed closely together, covering the entire surface with a shiny glaze, while the bottom layer is a golden brown cake base that peeks out slightly from the edge. Around the plate, there are several fresh whole strawberries, some cut in half, adding a fresh touch to the scene. The overall look is vibrant with intense red and warm golden tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

It’s best to use fresh strawberries to avoid excess moisture that frozen berries can release. If using frozen, thaw and drain them well before arranging on the sugar layer.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure your baking powder is gluten-free as well.