Strawberry Upside Down Cake

4.14 from 22 votes

Moist, bursting with berry flavor, and not too sweet, this amazing Strawberry Upside Down Cake is always a big hit. So easy to make - everyone loves this impressive and delicious cake!

Prep Time10

Cook Time50

Total Time1

Course: Desserts

Cuisine: American

Keyword: cake recipes, fruit cake, strawberries, strawberry cake, strawberry upside down cake

Servings: servings

Calories: 296kcal

Author: Chef Jenn

Ingredients

1/2 cup + 2 tablespoons butter, plus a bit extra for the pan softened
1 cup sugar divided
3 cups strawberries washed, dried, hulled, and cut in half from stem to tip.
1 1/4 cups all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 whole egg
1 egg yolk
3/4 cup sour cream
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350-F.
Butter the cake pan with some butter, then sprinkle the bottom of the pan with 1/4 cup of the sugar. You can tilt the pan around to get an even layer of sugar.
Arrange the strawberries in the bottom of the pan, with the uncut side facing up. The strawberries should be close and even overlapping if you can manage it.
Whisk the flour, baking powder, baking soda, and salt in a bowl.
Beat the remaining butter and remaining sugar in a bowl with your stand mixer and paddle attachment or with a hand mixer. Beat until fluffy and lighter in color.
Beat in the egg, egg yolk, sour cream, and vanilla extract.
Add the flour mixture in thirds, mixing well in between and scraping down the sides of the bowl as needed.
Pour the cake batter gently over the top of the strawberries, being careful not to jiggle them around too much.
Bake the cake for about 50 minutes or until an inserted toothpick comes out almost clean (a few clinging crumbs are OK).
Cool the cake in the pan until it is very nearly room temperature, then place an inverted plate over the top of the cake pan and carefully turn the cake over and out onto the plate.
Cut, serve, and enjoy!

Notes

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!

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