upside down strawberry cake recipe

Written BySheba G Updated On
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The Best upside down strawberry cake recipe

I’ve been making upside-down strawberry cake for years, and it’s always a hit with my family. It’s a recipe that originated in the Southern United States, where sweet tea and warm hospitality are staples.

The cake is made by layering sliced strawberries and brown sugar in a baking dish, topped with a simple cake batter. As the cake bakes, the strawberries release their juices and infuse the cake with their sweetness.

It’s a simple yet elegant dessert that’s perfect for springtime gatherings or everyday treats. My kids love helping me mix the batter and arranging the strawberries on top.

They’re always excited to see the finished product, with its golden-brown crust and tender crumb. I’ve served this cake at potlucks, family gatherings, and even just as a special treat after dinner.

It’s a recipe that never fails to impress. The best part is that it’s relatively healthy compared to other desserts – I use whole wheat flour and minimal added sugar.

Plus, the strawberries provide a burst of vitamin C and antioxidants. I feel good about serving this cake to my family, knowing it’s not only delicious but also nutritious.

Upside Down Strawberry Cake

Upside Down Strawberry Cake

4.7 from 1679 votes

A delightful cake with a layer of juicy strawberries on the bottom, creating a beautiful presentation when inverted. This cake is moist, sweet, and full of fresh strawberry flavor.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Strawberry Topping

2 cups fresh strawberries
1/2 cup granulated sugar
2 tbsp water

For the Cake Batter

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9-inch round cake pan.
3In a saucepan, combine strawberries, 1/2 cup sugar, and water.
4Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 10 minutes.
5Transfer the strawberry mixture to the prepared cake pan, spreading it evenly across the bottom.
6In a large mixing bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 2-3 minutes.
7Beat in the eggs, one at a time, mixing well after each addition.
8Stir in the vanilla extract.
9In a separate bowl, combine the flour, baking powder, and salt.
10Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
11Mix just until combined.
12Pour the cake batter evenly over the strawberry mixture in the cake pan.
13Smooth the top with a spatula.
14Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
15The cake should be golden brown on top and the edges should be slightly pulling away from the sides of the pan.
16Remove the cake from the oven and let it cool in the pan for 10 minutes.
17Run a knife around the edges of the cake to loosen it from the pan.
18Place a serving plate upside down over the cake pan and carefully flip the cake onto the plate.
19Gently remove the pan, revealing the strawberry topping.
20Let the cake cool completely before serving.

🔧Equipment

9-inch round cake pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 300mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: You can use frozen strawberries if fresh ones are not in season. Thaw and drain them before using. For a more intense strawberry flavor, add a few drops of strawberry extract to the cake batter.

Watch Video Of How Upside Down Strawberry Cake Works

This upside-down strawberry cake recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a delicious dessert after dinner. The best part is that it’s surprisingly easy to make ahead of time – just assemble the ingredients and store them in the fridge until you’re ready to bake.

We love serving this cake at family gatherings because everyone gets excited about seeing it come out of the oven – golden brown crust and all! And let’s be real, who doesn’t love strawberries?

They’re one of our favorite fruits around here.

❓ Frequently Asked Questions About Upside Down Strawberry Cake

Q: What type of flour should I use for this recipe?

A: I recommend using whole wheat flour for its nutty flavor and extra nutrition. You can also use all-purpose flour if you prefer.

Q: Can I use fresh strawberries instead of frozen ones?

A: Yes, you can use fresh strawberries if they’re in season. Just be sure to adjust the amount of sugar accordingly.

Q: How do I store leftover cake?

A: Store leftover cake in an airtight container at room temperature for up to three days or in the fridge for up to five days.

Q: Can I make this cake ahead of time?

A: Yes, you can assemble the ingredients up to 24 hours in advance and store them in the fridge until you’re ready to bake.

Q: What’s the best way to reheat leftover cake?

A: To reheat leftover cake, place it in a low oven (around 200°F) for 10-15 minutes or microwave individual slices for 10-15 seconds until warm.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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