Strawberry Upside Down Cake Recipe

If there’s ever been a dessert that signals the start of spring and summer festivities, it’s this Strawberry Upside Down Cake. Imagine: an irresistibly moist vanilla butter cake, crowned with a glistening layer of juicy, jammy strawberries that have gently caramelized in the oven. Trust me, one bite and you’ll want to make this comfort treat on repeat for brunches, picnics, or just because you have strawberries on hand and a craving for something extraordinary.

this …

Ingredients You’ll Need

You won’t believe how a handful of everyday ingredients transform into Strawberry Upside Down Cake glory. Each plays a starring role—from making the crumb tender and the flavor rich to delivering that signature glossy, ruby-red topping. Let’s break down what you’ll need and why.

• Fresh Strawberries: The heart and soul of this dessert! Use fresh, ripe strawberries for juiciness and natural sweetness—each berry turns tender as it bakes and creates a glistening layer on top.
• Caster Sugar (or fine granulated sugar): Used both in the berries and the cake, this dissolves easily for perfectly sweet, smooth results without any graininess.
• Cornstarch: A touch of cornstarch with the berries thickens their juices, turning them irresistibly syrupy instead of runny.
• Unsalted Butter (very soft): The trick to a gorgeous, delicate crumb and deep buttery flavor in the cake—let it come to room temp for the best results.
• Eggs (at room temperature): Eggs help the cake rise and hold together beautifully. Room temp eggs blend best for a smooth, light batter.
• Full Cream / Whole Milk: Adds richness, tenderness, and a wonderfully soft texture to the cake.
• Vanilla Extract: Don’t skip! Vanilla brings warmth and depth, pairing perfectly with strawberries and butter.
• Self-Rising Flour: Ensures a lofty, even rise and a soft, tender cake crumb—no need to fuss with leavening agents.

Variations

Part of the charm of Strawberry Upside Down Cake is how easy it is to customize! Whether you’re working with what’s in your pantry or catering to special diets, there are so many ways to put your own spin on this classic.

• Make it Gluten-Free: Substitute your favorite 1:1 gluten-free baking mix for the self-rising flour—just add an extra 1 ½ teaspoons of baking powder.
• Try Mixed Berries: Swap in raspberries, blueberries, or blackberries for some or all of the strawberries for a vibrant, mixed-berry upside down cake.
• Citrus Twist: Add a sprinkle of finely grated lemon or orange zest to the cake batter for a citrusy, aromatic lift that pairs perfectly with strawberries.
• Dairy-Free Option: Use a high-quality vegan butter and swap in a rich plant-based milk to make the cake totally dairy-free.

How to Make Strawberry Upside Down Cake

Step 1: Prepare the Pan & Oven

Start by preheating your oven to 180°C/350°F. Line the base of a 22cm (9-inch) springform pan with baking paper and give the sides a light greasing—this ensures nothing sticks, and your Strawberry Upside Down Cake releases perfectly later.

Step 2: Macerate the Strawberries

Wash, hull, and halve your fresh strawberries. Place them in a mixing bowl and toss with a splash of caster sugar and a sprinkle of cornstarch. The sugar coaxes out their juices, while the cornstarch helps thicken everything into a dreamy topping during baking.

Step 3: Create the Strawberry Layer

Spread the sugared strawberries in an even layer over the base of your prepared pan. This will become the gorgeous top of your cake when it’s flipped—don’t worry if a little juice pools at the bottom; that’s the secret to the cake’s deep strawberry flavor.

Step 4: Make the Vanilla Butter Cake Batter

In a large bowl, cream the very soft butter with the sugar for about 5 minutes (use a mixer if you have one!) until pale and fluffy. Add the eggs one at a time, mixing gently between each, then pour in the milk and vanilla extract. Finally, gently fold in the self-rising flour, stopping as soon as it’s combined to keep the crumb light and tender.

Step 5: Assemble & Bake

Spoon the cake batter on top of the strawberries, spreading it carefully to cover the berries. Bake for 35–45 minutes, or until a knife or skewer emerges clean. Allow to cool in the pan for about 10–15 minutes, then run a thin knife around the edge, carefully release the pan, and flip your Strawberry Upside Down Cake onto a serving plate—brace yourself for that glorious reveal!

How to Serve Strawberry Upside Down Cake

Garnishes

Finish your Strawberry Upside Down Cake with a tumble of freshly sliced strawberries, a dusting of powdered sugar, or a billowy cloud of lightly whipped cream. For a little extra flair, scatter on some grated lemon zest or a drizzle of warm strawberry jam for added sheen and flavor.

Side Dishes

A scoop of creamy vanilla ice cream is absolute perfection beside a warm slice, but tangy crème fraîche, thick Greek yogurt, or even a spoonful of mascarpone complement the berry sweetness beautifully. For brunch, serve with an array of fresh-cut fruit or a sparkling mimosa for true celebration vibes!

Creative Ways to Present

If you’re hosting, cut the cake into wedges and serve individual slices on gorgeous dessert plates with edible flowers for color and whimsy. For casual gatherings, make mini Strawberry Upside Down Cakes in a muffin tin—adorably portioned and easy to share. Or go rustic: present the whole cake on a wooden board, letting everyone help themselves at the table.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Strawberry Upside Down Cake tightly in plastic wrap or pop slices into an airtight container—store in the refrigerator for up to 3 days. The berry topping will stay luscious, and the cake won’t dry out!

Freezing

You can freeze the cake (either whole or sliced) wrapped in several layers of plastic and foil for up to 2 months. Thaw overnight in the refrigerator—if you’re freezing individual slices, separate them with parchment paper so they don’t stick together.

Reheating

For that just-baked warmth, gently reheat slices in the microwave for 10–15 seconds or pop the whole cake in a 150°C/300°F oven for about 10 minutes. This brings the strawberry topping back to life and revives the butter cake’s plush texture.

FAQs

Final Thoughts

I hope you’re as excited to bake this Strawberry Upside Down Cake as I am to share it with you! It’s luscious, beautiful, and surprisingly easy—just the type of recipe that sparks joy in both the making and the eating. Give it a whirl, and don’t be surprised when it disappears in record time!

Print