Strawberry Upside Down Cake

There’s so much goodness in this easy-peasy Strawberry Upside Down Cake! It’s packed with amazing fresh strawberry flavor, and the cake is moist, rich, and delicious. Not too sweet and easy to make, it’s no wonder everyone loves this cake!

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

This has been one of my favorite cakes for a long while, and once the local strawberries come into season, I’m ready and eager to bake this cake. It’s moist, flavorful, and not too sweet, and it’s easy enough that I can make it whenever the craving strikes.

I love that this cake has big strawberry flavor in every bite. And the ripe berries help keep the cake moist for days, meaning we can all munch on it until there’s nothing but crumbs left on the plate.

Ingredients

This is such an easy cake to make: just grab your stand or hand mixer, and you’ll be ready to go!

• Butter – I cook with salted butter because that’s what I buy. If you’re using unsalted butter, add 1/4 teaspoon more kosher salt to the recipe.
• Sugar – White granulated sugar.
• Strawberries – Washed, patted dry with paper towels, stems removed, and cut in half (or thirds if they’re really big).
• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt – Use half as much salt if you’re using table salt.
• Eggs – You’ll need 2 eggs.
• Sour cream – Full fat adds richness to this cake, but low fat will also work.
• Vanilla extract – Pure or artificial extract is fine.

You’ll also Need:

• Stand mixer with paddle attachment – Or electric hand mixer.
• Spatula
• Baking pan – 8-inch square or round baking pan is perfect.

How To Make The Best Strawberry Upside Down Cake

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

Preheat your oven to 350°F so it is fully heated before the cake goes in.

Butter the cake pan thoroughly, making sure to coat the bottom and sides well to help the cake release cleanly after baking. Sprinkle ¼ cup of the sugar evenly over the bottom of the pan, tilting and tapping the pan as needed to create an even layer.

Arrange the strawberries in the bottom of the pan with the cut sides facing down and the uncut sides facing up. Nestle them closely together and allow them to overlap slightly so the topping forms a full layer once inverted.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

Add the remaining butter and remaining sugar to the bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer and large bowl. Beat until the mixture becomes light, fluffy, and slightly paler in color.

Mix in the egg, egg yolk, sour cream, and vanilla extract until smooth and fully incorporated. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.

Add the flour mixture in three additions, mixing well after each addition. Continue mixing just until the batter is smooth and combined. Avoid overmixing to keep the cake tender.

Carefully spoon and spread the cake batter over the strawberries, taking care not to shift the fruit around too much. An offset spatula can help gently smooth the top without disturbing the strawberry layer underneath.

Bake the cake for about 50 minutes, or until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs attached.

Allow the cake to cool in the pan until it is almost at room temperature. This helps the topping set slightly while still being warm enough to release cleanly.

Place an inverted serving plate over the cake pan and carefully flip the cake onto the plate in one steady motion. Lift the pan away slowly.

Slice, serve, and enjoy!

Chef Jenn’s Tips

• Ripe strawberries are perfect in this Strawberry Upside Down Cake, but overripe berries will disintegrate when cooking. The berries should be red and firm and not squishy.
• You can prep the strawberries ahead of time and pop them into the fridge until you’re ready to assemble the cake.
• You can use cooking spray instead of butter to butter the pan, but the butter and sugar will help caramelize the strawberries making them oh-so-tasty!
• Serve this tasty cake after a meal of Blackstone chicken fried rice or your favorite main dish!

How Do You Know When The Cake Is Done?

Many people say that a cake is done when an inserted toothpick (or skewer) comes out clean. But to me, and all my billion years of cooking and baking, a clean toothpick is an overcooked cake! I like to cook my cakes until there are still a few clingy crumbs on the toothpick. This means it is moist, and any carryover cooking will finish the cake to perfection. Just make sure you insert the toothpick into the middle of the cake and go down about halfway through the cake.

Can You Use Frozen Strawberries For Strawberry Upside Down Cake?

No. Frozen strawberries have too much water content and not enough structure to hold up to the baking of this cake. Fresh strawberries are the way to go.

Serving Suggestions

This tasty strawberry cake recipe is pretty darn good all on its own, but a scoop of vanilla ice cream or a dollop of whipped cream will put it over the top! Serve this cake on its own, or put out various desserts if you’re hosting a gathering.