Strawberry Upside Down Cake: Easy

Strawberry upside down cake is a sweet treat that everyone loves. It has a soft cake and delicious strawberries on top. This cake is easy to make and perfect for any occasion.

Why Make This Recipe

• It’s simple and quick to prepare.
• Everyone loves strawberries and cake!
• It looks beautiful when served.
• You can enjoy it warm or cold.

How to Make Strawberry Upside Down Cake

Making strawberry upside down cake involves melting butter and brown sugar, arranging strawberries, and mixing cake batter. The cake bakes in the oven until it’s golden and delicious.

Ingredients

• 2 cups fresh strawberries, halved
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Melt the butter in a saucepan over medium heat, then stir in the brown sugar until dissolved. Pour this mixture into the prepared cake pan.
3. Arrange the halved strawberries on the brown sugar mixture, cut side up.
4. In a mixing bowl, cream the granulated sugar and remaining butter until fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla.
6. Combine the flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
7. Pour the batter over the strawberries in the pan.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool for 10 minutes, then invert onto a serving plate.
10. Serve warm with whipped cream or ice cream.

How to Serve Strawberry Upside Down Cake

Serve this cake warm with a scoop of ice cream or a dollop of whipped cream. It can also be enjoyed with a cup of tea or coffee.

How to Store Strawberry Upside Down Cake

Store any leftover cake in an airtight container in the fridge. It will stay fresh for about three days. To reheat, warm it in the microwave for a few seconds.

Tips to Make Strawberry Upside Down Cake

• Use fresh, ripe strawberries for the best flavor.
• Make sure your butter is at room temperature for easier mixing.
• Do not skip the cooling step before inverting the cake.
• Try adding a pinch of cinnamon for extra flavor in the cake batter.

Variations

• Use blueberries or peaches instead of strawberries for a different fruit taste.
• Add nuts like pecans or walnuts for a crunchy texture.
• Mix in some lemon zest for a citrus twist.

FAQs

• Can I use frozen strawberries? Yes, but make sure to thaw and drain them first.
• How do I know when the cake is done? Insert a toothpick in the center; if it comes out clean, it’s ready.
• Can I make this cake ahead of time? Yes, you can bake it a day in advance and store it in the fridge.

Strawberry Upside Down Cake

This easy-to-make strawberry upside down cake combines a delicious soft cake with fresh strawberries, making it a perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Topping

• 2 cups fresh strawberries, halved Use fresh, ripe strawberries for the best flavor.
• 1/2 cup unsalted butter Make sure your butter is at room temperature for easier mixing.
• 1 cup brown sugar Stir until completely dissolved.

For the Cake

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Melt the butter in a saucepan over medium heat, then stir in the brown sugar until dissolved. Pour this mixture into the prepared cake pan.
3. Arrange the halved strawberries on the brown sugar mixture, cut side up.

Cake Batter

1. In a mixing bowl, cream the granulated sugar and remaining butter until fluffy.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine the flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
4. Pour the batter over the strawberries in the pan.

Baking

1. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
2. Allow to cool for 10 minutes, then invert onto a serving plate.

Notes

Serve this cake warm with a scoop of ice cream or a dollop of whipped cream. It can also be enjoyed with a cup of tea or coffee. Store any leftover cake in an airtight container in the fridge. It will stay fresh for about three days. To reheat, warm it in the microwave for a few seconds.