Strawberry Upside Down Cake Recipe

If you’re looking for a showstopper dessert that captures the juicy essence of summer, this Strawberry Upside Down Cake will absolutely steal the spotlight. Imagine sweet, glossy strawberries nestled under a vanilla-scented butter cake—each bite is tender, fruity, and delightfully nostalgic. It’s easy enough for a weeknight but feels so special you’ll want to share it with friends and family every chance you get.

Ingredients You’ll Need

This Strawberry Upside Down Cake is all about simple, quality ingredients. Each one plays an important role: the strawberries steal the show on top, while the soft vanilla butter cake below soaks up all their sweet juice. Here’s what brings it all together:

• Fresh Strawberries (500g): Make sure they’re ripe and fragrant—these form the stunning, jammy layer on the bottom (which becomes the top!).
• Caster Sugar (25g for berries, 75g for cake): Superfine sugar dissolves perfectly, sweetening both the berries and the cake without any grittiness.
• Cornstarch (10g): Helps thicken those glorious strawberry juices so they don’t just soak into the cake.
• Unsalted Butter (120g, very soft): Brings richness and tenderness—the key to a soft, moist crumb.
• Large Eggs (3, at room temperature): Bind the batter and create fluffiness; room temp eggs make your cake lighter!
• Full Cream / Whole Milk (120ml): Adds creaminess and ensures a melt-in-your-mouth cake.
• Vanilla Extract (1 1/2 tsp): Infuses every bite with sweet, aromatic warmth.
• Self-Rising Flour (250g): Ensures a perfect lift and soft texture; no need to measure baking powder separately.

Variations

I love how flexible this recipe is—don’t be afraid to make it your own! Whether you’re working around dietary needs or just craving a little twist, Strawberry Upside Down Cake is incredibly adaptable.

• Frozen Strawberries: No fresh berries? Thawed, well-drained frozen strawberries work beautifully—just blot them so the cake doesn’t get soggy.
• Gluten-Free Version: Substitute your favorite 1:1 gluten-free baking blend for the self-rising flour—just add 2 teaspoons baking powder and 1/2 teaspoon salt to the mix.
• Dairy-Free Option: Use a plant-based butter and non-dairy milk for a creamy but lactose-free result.
• Mix up the Fruit: Add a handful of raspberries or a scattering of blueberries with the strawberries for a colorful berry medley.

How to Make Strawberry Upside Down Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 180°C (350°F). Line the bottom of a 22cm (9-inch) springform pan with baking paper and lightly grease the sides. This ensures your cake will flip out perfectly with all those luscious strawberries intact. If you’re using a regular cake pan, make sure it’s well-lined and greased so nothing sticks.

Step 2: Layer the Strawberries

Wash and hull your strawberries, then slice them in half. Toss them gently with the caster sugar and cornstarch—this step helps create that glorious, glossy topping. Arrange the strawberries cut-side down in an even layer over the bottom of your prepared pan. Set aside while you make the cake batter.

Step 3: Cream Butter and Sugar

Room temperature butter makes all the difference here! Beat the butter and sugar together for a full five minutes until the mixture is pale and fluffy. This incorporates air and gives your Strawberry Upside Down Cake that signature tender crumb.

Step 4: Mix in Eggs, Milk, and Vanilla

Add in your eggs one at a time, mixing each in thoroughly (it’s OK if the batter looks a little split—it’ll smooth out with the flour). Then stir in the milk and vanilla extract until the mixture looks creamy and cohesive.

Step 5: Fold in Self-Rising Flour

Add the self-rising flour and mix gently—just until no streaks remain. Be careful not to overmix, so your cake stays light and fluffy. The batter will be thick and lush.

Step 6: Assemble and Bake

Spoon the cake batter gently over the strawberry layer, using a small offset spatula or the back of a spoon to spread it right to the edges. Bake for 35 to 45 minutes, or until a skewer comes out clean from the center. Place a tray under your pan to catch any strawberry juices leaking from the springform. Let the cake cool for about 10-15 minutes before you carefully loosen the pan’s sides and flip it onto your serving plate. Don’t rush—this brief cooling helps the cake stay intact without sticking!

How to Serve Strawberry Upside Down Cake

Garnishes

For an irresistible finish, try dusting the cake with a touch of powdered sugar or serving with a tuft of freshly whipped cream. A sprig of mint adds a pop of color, and extra sliced strawberries scattered on top make it extra festive and fresh-looking!

Side Dishes

This cake shines all on its own, but it pairs beautifully with scoops of vanilla ice cream or a thick dollop of Greek yogurt. If you’re serving it for brunch, consider adding a platter of fresh berries and citrus slices alongside for a light, colorful spread.

Creative Ways to Present

For a playful twist, bake individual Strawberry Upside Down Cake portions in ramekins—everyone gets their own mini masterpiece! Or, cut the cake into wedges and layer with whipped cream in parfait glasses for a super-cute trifle-style dessert.

Make Ahead and Storage

Storing Leftovers

This Strawberry Upside Down Cake keeps well covered at room temperature for up to one day, or refrigerate it in an airtight container for up to 3 days. The cake stays moist, and those juicy strawberry layers get even more flavorful!

Freezing

To freeze, wrap slices individually (or the whole cake if you wish) tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the fridge before serving—just know that the strawberry layer will be softer once thawed, but still delicious.

Reheating

To enjoy warm, microwave individual slices for 10–15 seconds, or place the cake (covered with foil) in a low oven until just heated. The cake is softest and most fragrant when it’s just a little bit warm!

FAQs

Final Thoughts

If you’re craving something bright, sweet, and extra-memorable, give this Strawberry Upside Down Cake a try! There’s nothing quite like the aroma and the first forkful of juicy strawberries meeting that buttery vanilla crumb. I can’t wait for you to bake (and share) this irresistible treat—it just might become your new favorite tradition.

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