Name: Fresh Strawberry Upside Down Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/4 cup unsalted butter, melted; 1/2 cup light brown sugar, packed; 2 cups fresh strawberries, hulled and sliced; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk (whole or 2%)

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Fresh Strawberry Upside Down Cake is a stunning, fruity dessert that showcases sweet, juicy strawberries baked into a moist vanilla cake. When flipped, the glossy strawberry layer becomes a gorgeous topping that looks as beautiful as it tastes. It’s the perfect spring or summer dessert—bright, tender, and packed with real fruit flavor.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

fresh strawberriesunsalted buttergranulated sugarbrown sugareggsvanilla extractall-purpose flourbaking powdermilklemon juice (optional for brightness)salt

directions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Melt butter and brown sugar together in a small saucepan. Pour this mixture evenly into the bottom of the prepared pan.

Hull and slice the strawberries, then arrange them over the brown sugar mixture in a single, even layer.

In a mixing bowl, cream together butter and granulated sugar until light and fluffy.

Add the eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.

Add a splash of lemon juice to enhance the strawberry flavor, if using.

Pour the batter over the strawberries and spread it evenly.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.

Let cool completely before slicing and serving.

Servings and timing

This recipe yields 8–10 slices.
Preparation time: 20 minutes
Baking time: 40–45 minutes
Cooling time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Add a handful of blueberries or raspberries with the strawberries for a berry medley.

Use a lemon or almond extract in place of vanilla for a twist in flavor.

Make it in a square pan for a more casual presentation.

Top with whipped cream or a scoop of vanilla ice cream when serving.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheat slices gently in the microwave for 10–15 seconds before serving.
The cake can also be frozen for up to 2 months—wrap tightly in plastic wrap and foil.

FAQs

Can I use frozen strawberries?

Fresh strawberries work best, but you can use frozen ones if thawed and well-drained.

Why is the cake soggy at the bottom?

Too much strawberry juice—make sure to pat the berries dry before layering.

Can I make this ahead?

Yes, bake the day before and store at room temperature or chilled.

What kind of pan should I use?

A 9-inch round cake pan works best—avoid springform pans to prevent leaking.

How do I keep the cake from sticking?

Use parchment paper and butter the pan well to ensure a clean flip.

Can I add whipped topping?

Absolutely—fresh whipped cream adds a light, creamy contrast to the sweet fruit.

Can I make this gluten-free?

Yes, use a gluten-free 1:1 flour blend in place of all-purpose flour.

Conclusion

Fresh Strawberry Upside Down Cake is a show-stopping dessert that brings the natural sweetness of strawberries to the forefront. Moist, tender, and visually striking, it’s a simple way to celebrate fresh fruit in a deliciously nostalgic treat. Whether served at a gathering or just for yourself, it’s sure to impress every time.