Name: Strawberry Upside Down Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter (melted); ½ cup granulated sugar; 2 teaspoons cornstarch; 1 pound fresh strawberries (16 oz, hulled and sliced into 4 slices per strawberry); 2 tablespoons fresh lemon juice; 1½ cups all-purpose flour (spooned and leveled); 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup granulated sugar; ½ cup unsalted butter (room temperature); 2 large eggs (room temperature); 1 teaspoon vanilla extract; ¼ cup sour cream (room temperature)

Jump to Recipe· 4.2 from 34 reviews

If you’re looking to impress your friends and family with a dessert that’s as stunning as it is delicious, this Strawberry Upside Down Cake Recipe will be your new go-to favorite. Imagine tender, buttery cake topped with a glistening layer of lemon-kissed fresh strawberries caramelized in a buttery glaze. It’s a perfect balance of sweet and tangy that’s as eye-catching as it is mouthwatering. Whether you’re baking for a casual weekend treat or a special occasion, this recipe brings warmth, freshness, and vibrant color to the table every single time.

Ingredients You’ll Need

The image shows a round metal baking pan filled with a single layer of half-cut strawberries arranged closely on top, with the cut sides facing upward revealing their red and white inside texture. The background is a white marbled surface with a soft light that highlights the shiny and fresh look of the strawberries. Photo taken with an iphone --ar 4:5 --v 7

This Strawberry Upside Down Cake Recipe comes together with simple, pantry-friendly ingredients that each play a crucial role in building its luscious flavor and tender texture. From fresh strawberries bursting with natural sweetness to the buttery base and just a touch of lemon for zing, every component is essential.

4 tablespoons unsalted butter (melted): Creates a rich, buttery foundation for the strawberry topping to caramelize beautifully.
½ cup granulated sugar: Mixes with the butter to form a sweet, syrupy glaze that hugs the strawberries perfectly.
2 teaspoons cornstarch: Ensures the strawberry topping thickens up nicely, preventing it from getting too runny.
1 pound fresh strawberries: The star ingredient, hulled and sliced to provide juicy, fresh bursts of flavor.
2 tablespoons fresh lemon juice: Adds brightness and balances the sweetness of the strawberries.
1½ cups all-purpose flour: The base of the cake, spooned and leveled for accurate measurement to achieve the perfect crumb.
1 teaspoon baking powder: The leavening agent that makes the cake light and fluffy.
¼ teaspoon salt: Enhances all the flavors without overwhelming the sweetness.
1 cup granulated sugar: Sweetens the cake itself, contributing to its tender crumb.
½ cup unsalted butter (room temperature): For creaming with sugar to build air and tenderness in the cake.
2 large eggs (room temperature): Bind the cake ingredients together and add moisture and richness.
1 teaspoon vanilla extract: Infuses a warm, comforting depth of flavor.
¼ cup sour cream (room temperature): Keeps the cake moist with a subtle tang that pairs wonderfully with the strawberries.

How to Make Strawberry Upside Down Cake Recipe

Step 1: Preheat and Prep Your Pan

Get started by preheating your oven to 350°F (177°C). Pour the melted butter into a 9-inch round cake pan and swirl it around to evenly coat the bottom. This buttery layer is essential for that luscious caramel glaze once baked. Make sure to use a pan with sides at least 2 inches tall—that way you won’t have to worry about any overflow during baking.

Step 2: Make the Strawberry Topping

Whisk together the granulated sugar and cornstarch, then sprinkle this mixture evenly over the melted butter in your cake pan. It might seem like a lot of sugar right now, but trust me, it works its magic in the oven by forming a syrupy glaze. Next, toss the sliced strawberries with the fresh lemon juice to brighten their flavor, and arrange them evenly over the sugar layer. Slight overlapping is okay here, just aim for a nice, even spread.

Step 3: Combine Dry Ingredients

In a small bowl, whisk the all-purpose flour, baking powder, and salt together. This mix will ensure your cake rises just right and tastes perfectly balanced.

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat the room temperature butter and sugar at medium speed for 2 to 3 minutes until light and fluffy. Don’t rush this step—this is where air enters the batter to create a tender crumb that practically melts in your mouth.

Step 5: Add Eggs and Vanilla

Beat in the eggs one at a time, scraping down the bowl between additions so everything blends evenly. Add the vanilla extract along with the second egg. This combination adds moisture, richness, and deep flavor to your cake.

Step 6: Mix in Sour Cream and Dry Ingredients

Blend in the sour cream until smooth and then gradually add your dry flour mixture. Use low speed and mix just until no flour streaks remain. Overmixing will toughen the cake, so stop as soon as everything is combined.

Step 7: Assemble and Bake

Gently spoon the batter over the strawberry layer, spreading it evenly with a spatula but carefully so you don’t disturb the beautiful berry arrangement below. Bake for 50 to 55 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. If the top starts browning too quickly, tent loosely with foil for the last 10 minutes to protect it. The cake should spring back when pressed lightly.

Step 8: Cool and Invert the Cake

Allow the cake to rest in its pan for 15 minutes on a cooling rack, then run a thin knife around the edges to loosen it. Place a large plate or cake stand over the pan, carefully invert, and slowly lift the pan away. Some syrup may spill onto your plate, but use a spoon to drizzle it back over the cake if you want extra moisture and shine. Let the cake cool for at least an hour before slicing — it sets beautifully and this wait rewards you with the best texture and flavor.

How to Serve Strawberry Upside Down Cake Recipe

A round strawberry dessert is placed on a wooden round board. The dessert has one visible layer made of sliced strawberries tightly packed on the top, showing their bright red color and juicy texture. Around the dessert, there are whole and halved strawberries scattered on a white marbled surface. To the left, a white plate holds three silver forks, and a white bowl filled with more fresh strawberries is also visible. On the right side, a pink and white striped cloth lies casually on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dollop of freshly whipped cream or a scoop of vanilla ice cream instantly elevates this cake into an indulgent treat. You can also sprinkle chopped toasted almonds or a few fresh mint leaves for extra color and crunch. The bright garnishes contrast delightfully with the rich, sticky strawberry topping.

Side Dishes

Pairing your slice with a simple berry salad, a citrus sorbet, or even a cup of strong coffee or black tea creates a harmonious flavor experience. The cake’s natural sweetness balances beautifully with tart or creamy sides, transforming your dessert into a complete, satisfying finale.

Creative Ways to Present

This Strawberry Upside Down Cake Recipe looks fantastic straight out of the pan, but for parties, try cutting the cake into individual mini servings using a cupcake tin or ramekins baked using the same method. You can also serve warm with a drizzle of balsamic glaze for a fancy twist or an extra drizzle of lemon-infused honey for added zing.

Make Ahead and Storage

Storing Leftovers

Keep your cake covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 2 days. This keeps the cake moist and preserves the fresh strawberry topping. If your kitchen is warm, refrigeration is better to prevent spoilage, but bring the cake back to room temperature before serving for best flavor.

Freezing

You can freeze the Strawberry Upside Down Cake Recipe for up to 3 months. Wrap slices individually in plastic wrap and then place them in a freezer bag. Thaw slices overnight in the fridge and then warm gently in a microwave or oven before serving. Freezing works best if done before the cake has been sliced to preserve its moist texture.

Reheating

To enjoy your cake warm, reheat slices in the microwave for 15 to 20 seconds or warm in a 300°F oven for 10 minutes. This wakes up the flavors and makes the buttery topping glossy again, just like it just came out of the oven.

FAQs

Can I use frozen strawberries for this Strawberry Upside Down Cake Recipe?

While fresh strawberries are best for texture and flavor, you can use frozen if needed. Just thaw and drain excess juice well before tossing with lemon juice to avoid a soggy cake.

What size pan should I use for this cake?

A 9-inch round cake pan with at least 2-inch high sides is perfect. The higher sides help contain the batter and syrup, preventing overflow during baking.

Can I substitute sour cream with something else?

Yes! Greek yogurt or crème fraîche work well as alternatives, providing similar moisture and tang. Just use the same amount and make sure it’s at room temperature.

How do I prevent the strawberries from sinking into the cake?

By evenly layering the strawberries over the sugar and butter mixture before adding the batter gently on top, they remain in place while baking. Avoid stirring the batter after it goes in the pan.

What’s the best way to slice this cake?

Use a sharp, serrated knife and cut gently to prevent the topping from sticking and breaking apart. Wiping the knife between cuts helps keep slices neat and pretty.

Final Thoughts

Making this Strawberry Upside Down Cake Recipe is such a joyful experience, and the results never fail to delight everyone lucky enough to try it. The combination of juicy strawberries, luscious buttery glaze, and tender cake is truly unforgettable. I can’t wait for you to bake it, savor it, and share it with your loved ones. Happy baking and even happier eating!