I enjoy this recipe because it delivers big flavor with simple ingredients. I like that it doesn’t need frosting, yet still feels special and bakery-worthy. The contrast between the juicy strawberries and the tender cake makes every slice feel balanced and satisfying, especially when served warm.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the strawberry topping 1/2 cup unsalted butter 3/4 cup brown sugar 2 cups fresh strawberries, hulled and halved 1 teaspoon lemon juice
For the cake batter 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk
Directions
I begin by preheating the oven to 350°F (175°C) and greasing a 9-inch round cake pan. I melt the butter and pour it into the bottom of the pan, then sprinkle the brown sugar evenly over it. I arrange the strawberries cut-side down in a single layer and drizzle them lightly with lemon juice.
For the batter, I whisk together the flour, baking powder, and salt in one bowl. In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time followed by the vanilla extract. I add the dry ingredients alternately with the milk, mixing just until the batter is smooth.
I gently spread the batter over the strawberries and bake the cake for about 40 to 45 minutes, until a toothpick inserted in the center comes out clean. I let the cake cool in the pan for only 10 minutes, then run a knife around the edges, place a plate on top, and carefully flip it over. I lift the pan slowly to reveal the strawberry topping.
Servings and Timing
I usually get about 8 to 10 slices from this cake. The total time is around 1 hour, including about 20 minutes of preparation and 40 to 45 minutes of baking.
Variations
I sometimes add lemon zest to the batter for a strawberry-lemon flavor. When I want a richer vanilla note, I use vanilla bean paste instead of extract. I also like mixing in raspberries or blueberries with the strawberries for a mixed berry version, or swapping the milk for buttermilk to make the cake extra tender.
Storage/Reheating
I store the cake covered at room temperature for up to one day or in the refrigerator for up to four days. When reheating, I warm slices gently in the microwave or oven so the topping becomes glossy and soft again.
FAQs
Can I use frozen strawberries?
I prefer fresh strawberries, but I can use frozen ones if they are fully thawed and well drained.
Why do I need to flip the cake while it’s still warm?
I flip it warm so the sugar topping doesn’t stick to the pan and releases cleanly.
Can I bake this in a different pan?
I’ve made it successfully in a cast-iron skillet or an 8-inch square pan with similar results.
What if my strawberries release too much juice?
When they’re very juicy, I mix a little cornstarch into the brown sugar to help thicken the topping.
Can I serve this cake cold?
I can, but I like it best slightly warm or at room temperature for the softest texture.
Conclusion
I find this upside down strawberry cake to be a timeless dessert that’s easy to make and always impressive. Whenever I want a simple yet beautiful cake that celebrates fresh fruit, this is a recipe I truly enjoy baking.
Juicy strawberries and buttery brown sugar form a sweet topping for this soft vanilla cake. A beautiful, nostalgic dessert that’s easy to flip and serve.
Author:Sarah
Prep Time:20 minutes
Cook Time:40–45 minutes
Total Time:~1 hour
Yield:8–10 slices
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
Strawberry Topping:
½ cup unsalted butter
¾ cup brown sugar
2 cups fresh strawberries, hulled and halved
1 teaspoon lemon juice (optional)
Cake Batter:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
Instructions
Prepare the Pan:
Preheat oven to 350°F (175°C).
Melt ½ cup butter and pour into a greased 9-inch round cake pan.
Sprinkle brown sugar evenly over the butter.
Arrange strawberries cut-side down in a single layer. Drizzle with lemon juice if using.
Make the Cake Batter:
In one bowl, whisk flour, baking powder, and salt.
In another bowl, cream softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
Add dry ingredients alternately with milk, mixing until smooth (do not overmix).
Assemble & Bake:
Gently spread the cake batter evenly over the strawberry layer.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Flip the Cake:
Cool in the pan for just 10 minutes.
Run a knife around the edges, place a plate over the top, and carefully flip the cake upside down.
Lift the pan slowly to reveal the strawberry topping.
Notes
Use ripe, fresh strawberries for best flavor and appearance.
Don’t wait too long to flip the cake—if it cools too much, the topping may stick.
If strawberries are extra juicy, mix 1 teaspoon cornstarch into the brown sugar to help set the topping.
You can make this in a cast-iron skillet for extra caramelization.
