If you’re a fan of upside down cake, you’re going to be obsessed with this strawberry upside down cake recipe.
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Pin ItThis is my absolute favorite cake to make during strawberry season (but it also works great with frozen strawberries!).
Some other upside down cake variations I love are peach, pineapple, caramel pecan and blueberry.
Upside Down Cake
Peach Upside Down Cake
Upside Down Cake
Pecan Upside Down Cake
Upside Down Cake
Blueberry Upside Down Cake
Upside Down Cake
Pineapple Upside Down Cake
How to Make Strawberry Upside Down Cake
- Prep the Cake Pan and Add Fruit. Mix melted butter with sugar, spread in a greased pan, and arrange sliced strawberries on top.
- Make the Cake Batter. Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until creamy, then add eggs, sour cream, vanilla, and lemon zest. Mix in dry ingredients until just combined.
- Bake and Flip Upside Down. Spread batter over strawberries and bake at 350°F for 35–40 minutes. Cool 10 minutes, then invert onto a plate, peel off parchment, and serve warm.
(Related: Strawberry Shortcake)
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Go ahead and bake the strawberry upside down cake the day before if you’re going to be serving it on a busy day. Let it cool, wrap it up tight, and leave it on the counter. Flip it out of the pan right before you serve.
To Store: Pop leftovers into the fridge, covered, and they’ll stay good for about 4 days. Let it warm up a little before digging in.
To Freeze: Cool the cake completely, then snugly wrap it in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge and give it a gentle warm-up before serving.
More Good Strawberry Dessert Recipes
- Strawberry Bundt Cake
- Strawberry Pop Tarts
- Strawberry Crisp
- Strawberry Ice Cream
- Strawberry Pretzel Salad
Dessert Recipes
Strawberry Hibiscus Bundt Cake with Lemon Glaze
Strawberry Recipes
Homemade Strawberry Pop Tarts
Strawberry Recipes
Mini Strawberry Crisps
Strawberry Recipes
Strawberry Ice Cream
Strawberry Upside Down Cake
Ingredients
- 9 tbsp unsalted butter, softened, divided, plus more for greasing
- 1 ½ cup granulated sugar, divided
- ½ tsp salt, divided
- 2 cups thinly sliced fresh strawberries
- 1 cup bleached cake flour
- 1 tsp baking powder
- ½ cup sour cream
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp grated lemon zest
Instructions
- Preheat the oven to 175°C (350°F).
- Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a small bowl, mix 3 tablespoons of melted butter with ⅓ cup of sugar until fully combined.
- Spread this mixture evenly over the bottom of the prepared pan.
- Arrange the sliced strawberries in a single, overlapping layer over the butter-sugar base.
- In another bowl, whisk together the flour, baking powder, and ¼ teaspoon salt.
- In a large bowl, beat the remaining 6 tablespoons softened butter with the remaining sugar until light and creamy.
- Add the eggs one at a time, mixing well after each.
- Then stir in the sour cream, vanilla extract, and lemon zest.
- Add the dry ingredients and mix until just combined.
- Spoon the batter over the strawberries and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Run a knife around the edge and invert onto a serving plate while still warm.
- Peel off the parchment, let cool slightly, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
