This Strawberry Upside-Down Cake is a fresh and beautiful summer dessert made with layers of juicy sliced strawberries baked over a buttery sugar base. Once inverted, the cake reveals a glossy, lightly caramelized strawberry topping over a soft, tender cake with a hint of lemon zest. It is delicious served warm from the oven or at room temperature and is just as stunning as it is simple to make.
Recipe Highlights
- A showstopping summer dessert: Sliced strawberries bake into a glossy, jewel-toned topping that makes this cake look impressive with minimal effort.
- Fresh strawberry flavor: This recipe is a perfect way to use ripe, in-season strawberries when they are sweet, juicy, and full of flavor.
- Simple pantry ingredients: Other than the fresh strawberries, everything you need is likely already in your kitchen.
- Soft and tender cake: Sour cream and butter make the crumb rich, moist, and fluffy with a bright citrus note from fresh lemon zest.
- Sweet caramelized topping: The butter and sugar melt together with the strawberries during baking, creating a syrupy, lightly candied finish.
- Great warm or cooled: This cake is wonderful straight from the oven but holds up beautifully once cooled to room temperature.
Ingredients in Strawberry Upside-Down Cake
Strawberry Topping
- Butter: Melted butter combines with the sugar to form the caramelized base that creates the classic upside-down cake topping.
- Granulated sugar: Sugar melts into the butter during baking, creating a glossy syrup that lightly candies the strawberries.
- Fresh strawberries: Hulled and sliced strawberries are the star of this cake. Use ripe, sweet berries for the best color and flavor.
Cake
- Butter: Softened butter creates the rich flavor and tender texture of the cake.
- Granulated sugar: Sweetens the cake and helps create a light, fluffy crumb.
- Eggs: Eggs add structure, richness, and help bind the batter together.
- Vanilla extract: Enhances the overall flavor and complements the strawberry and lemon notes.
- Strawberry extract: Optional, but adds a more concentrated strawberry flavor to the cake itself.
- Lemon zest: Fresh lemon zest brightens the flavor of the cake and pairs beautifully with the strawberries.
- All-purpose flour: Provides the structure for the cake.
- Baking powder: Helps the cake rise and keeps it soft and fluffy.
- Salt: Enhances the flavors and balances the sweetness.
- Whole milk: Adds moisture and helps create a smooth, pourable batter.
- Sour cream: Adds richness and moisture that keeps the cake tender and gives it a slight tang.
Tips for the Best Strawberry Upside-Down Cake
Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.
- Use ripe, firm strawberries: Very soft or overripe berries can release too much liquid during baking and make the topping watery. Look for berries that are bright red and hold their shape.
- Slice strawberries evenly: Cutting the strawberries to a uniform thickness helps them cook at the same rate and creates a more even topping.
- Avoid using a springform pan: The buttery sugar base can leak out during baking. A standard 9-inch round cake pan works best for this recipe.
- Do not overmix the batter: Once the flour is added, mix only until the batter is just combined to keep the cake light and tender.
- Let it cool before inverting: Allow the cake to rest in the pan for 10 minutes after baking. This gives the topping time to set slightly so the strawberries do not slide when you flip it.
- Run a knife around the edge: Before inverting, run a thin knife or offset spatula around the sides of the pan to make sure the cake releases cleanly.
- Check for doneness: The cake is done when the center springs back lightly when touched or when a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Storage Instructions
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and allow the cake to come to room temperature before serving, or warm individual slices briefly in the microwave.
This cake also freezes well. Freeze in an airtight container for up to 3 months and thaw at room temperature before serving.
Strawberry Upside-Down Cake Recipe
Ingredients
Strawberry Topping
- 4 tablespoons butter melted
- ½ cup granulated sugar
- 1 ½ pounds fresh strawberries hulled and sliced 1/4 inch thick
Cake
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract optional
- 1 tablespoon lemon zest
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- ½ cup sour cream
Instructions
- Preheat oven to 350° F. Pour melted butter into a 9-inch round cake pan and sprinkle sugar evenly over the top.
- Arrange strawberry slices in a single layer over the sugar, overlapping slightly to cover the bottom of the pan.
- In a large bowl, beat softened butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla, strawberry extract if using, and lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the flour mixture to the butter mixture in two additions, alternating with the milk and sour cream, beginning and ending with flour. Mix until just combined.
- Spread the batter evenly over the strawberry layer.
- Bake for 40 to 45 minutes, until the center springs back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate. Serve warm or at room temperature.
Nutrition
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FAQs
Can I use frozen strawberries? Fresh strawberries are strongly recommended for this recipe. Frozen strawberries release significantly more liquid as they bake, which can prevent the topping from caramelizing properly and may make the cake soggy.
Can I use brown sugar instead of granulated sugar? Yes. Brown sugar can replace the granulated sugar in the topping for a deeper caramel flavor. It will give the strawberries a richer, darker finish.
Do I have to use sour cream? Sour cream adds moisture and tenderness to the cake, but it can be substituted with plain full-fat Greek yogurt in a 1-to-1 ratio for a very similar result.
How do I know when the cake is done baking? The cake is finished baking when the center springs back lightly when touched or when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Can I add extra strawberry flavor to the cake? Yes. A small amount of strawberry extract added along with the vanilla extract will give the cake a more pronounced strawberry flavor throughout.
More Strawberry Desserts to Try
- Strawberry Cheesecake Lush: A no-bake layered dessert with a Golden Oreo crust, creamy cheesecake filling, and fresh strawberries on top. Easy to make ahead and perfect for summer gatherings and potlucks.
- Strawberry Shortcake Cake: A from-scratch layer cake with soft vanilla cake, fresh sliced strawberries, and a light whipped cream frosting. A classic summer dessert that is as beautiful as it is delicious.
- Strawberries and Cream Poke Cake: A moist white cake soaked with sweetened condensed milk and topped with fresh strawberries and whipped cream. An easy, crowd-pleasing dessert that comes together with minimal effort.
- Easy Strawberry Trifle Recipe: Layers of angel food cake, fresh strawberries, and creamy whipped topping in a stunning dessert that takes just minutes to assemble. Perfect for summer parties and holiday tables.
- Chocolate Covered Strawberry Cheesecake: A rich, creamy cheesecake with a chocolate ganache topping and fresh strawberries for a showstopping dessert that looks and tastes impressive.
This Strawberry Upside-Down Cake is an easy yet stunning dessert that puts fresh strawberries front and center, with a glossy caramelized topping and a soft, buttery cake in every bite.
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