Nothing screams summer quite like fresh, juicy strawberries, and this Strawberry Upside Down Cake is the perfect way to celebrate them! 🍓 A moist, buttery vanilla cake baked on top of ripe, caramelized strawberries creates a dessert that’s both stunning and delicious. Best served warm with a scoop of ice cream, this cake is sure to impress at any gathering—or as a well-deserved treat just for you!
Ingredients
For the strawberry layer:
- ½ cup sugar
- 2 tbsp corn starch
- 4 cups fresh strawberries, quartered
- 1 tsp vanilla extract
For the cake batter:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ tsp salt
- 4 large eggs, at room temperature
- 1½ cups sugar
- ½ cup butter, melted
- ½ cup vegetable oil
- 1 cup whole milk, at room temperature
- 1 tsp pure vanilla extract
How to Make Strawberry Upside Down Cake
Step 1: Prepare the pan
Grease and flour a 10-inch round cake pan thoroughly. You can also use a 9 or 10-inch tube pan, or a 9×9-inch square pan (avoid 8×8 as it will be too small). Preheat your oven to 350°F (175°C).
Step 2: Prep the strawberries
If your strawberries are large, quarter them; if they’re smaller, halving them works just fine. Once chopped, measure 4 cups of strawberries.
Step 3: Create the strawberry base
In a bowl, mix ½ cup sugar with 2 tbsp corn starch, then sprinkle over the strawberries along with 1 tsp vanilla extract. Toss everything well and spread the mixture evenly into the bottom of the prepared pan.
Step 4: Make the cake batter
- Sift together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat the eggs and sugar on high speed until the mixture becomes light and foamy.
- Combine the melted butter and vegetable oil in a measuring cup and slowly add it to the egg mixture while continuing to beat.
- Stir 1 tsp vanilla extract into the milk.
- Fold in the dry ingredients alternately with the milk—always start and end with the flour mixture. Fold gently until fully incorporated.
Step 5: Assemble and bake
Pour the cake batter evenly over the strawberries in the baking pan. Bake 50-60 minutes until a toothpick inserted in the center comes out clean.
Step 6: Cool and serve
Remove from oven and let cool in the pan for 10 minutes. Carefully invert onto a serving plate. Serve warm with whipped cream or vanilla ice cream.
Helpful Tips for Perfect Results
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for a smooth batter.
- Toothpick Test: Always test the cake’s doneness by inserting a toothpick in the center; it should come out clean.
- Cooling Time: Don’t rush the cooling process—letting it sit for at least 10 minutes helps it release cleanly from the pan.
- Use Fresh Berries: Fresh, ripe strawberries yield the best flavor, but frozen strawberries can work too—just thaw and drain them well.
Substitutions & Variations
- Fruit Options: Swap strawberries for raspberries, blueberries, or even a mix of summer berries.
- Flour Alternatives: Try using a gluten-free flour blend to make it gluten-free.
- Dairy-Free: Use almond milk and a dairy-free butter substitute for a dairy-free version.
- Citrus Twist: Add a bit of lemon or orange zest to the batter for a refreshing twist.
Frequently Asked Questions
Can I use frozen strawberries?
Yes! Just make sure to thaw and drain them well to avoid excess moisture in the cake.
How do I prevent the cake from sticking to the pan?
Be sure to grease and flour the pan thoroughly, and allow the cake to cool slightly before inverting it.
Can I Prepare this dessert ahead of time?
Absolutely! This cake keeps well and can be reheated gently in the oven before serving.
What should I do if my cake is too moist?
This might happen if the strawberries release too much juice. Using slightly firmer berries and a bit more corn starch can help.
Storage Instructions
- Room Temperature: Keep the cake covered at room temperature for up to 2 days.
-
Refrigerate in a sealed container for up to 5 days
- Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm slices in the microwave for 20-30 seconds, or in a 300°F oven for 10 minutes.
More Recipes You’ll Love
Looking for more delicious desserts? Try these:
This Strawberry Upside Down Cake is an easy, crowd-pleasing dessert that brings the best of summer to your table. Whether you’re making it for a special occasion or just because you have a craving for something sweet and fruity, it’s guaranteed to become a favorite. Enjoy!
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Strawberry Upside Down Cake – Moist Dessert You’ll Love
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
Strawberry Upside Down Cake – a moist, buttery vanilla cake layered over sweet, caramelized strawberries. Baked to golden perfection, this easy dessert is best served warm with a scoop of ice cream or a dollop of whipped cream. Perfect for summer gatherings or a cozy treat at home.
Ingredients
For the strawberry layer:
- ½ cup sugar
- 2 tbsp corn starch
- 4 cups fresh strawberries, quartered
- 1 tsp vanilla extract
For the cake batter:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ tsp salt
- 4 large eggs, at room temperature
- 1½ cups sugar
- ½ cup butter, melted
- ½ cup vegetable oil
- 1 cup whole milk, at room temperature
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-inch round cake pan.
- In a bowl, mix sugar and cornstarch. Sprinkle over the strawberries along with vanilla extract, then spread evenly in the pan.
- Sift together flour, baking powder, and salt. Set aside.
- In a mixer, beat eggs and sugar until light and foamy.
- Slowly add the melted butter and oil to the egg mixture while mixing.
- Stir vanilla extract into the milk.
- Fold in the dry ingredients alternately with the milk, starting and ending with the flour mixture.
- Pour the batter over the strawberries and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before inverting onto a serving plate.
- Serve warm with ice cream or whipped cream.
Notes
- Be sure to grease and flour the pan thoroughly to prevent sticking.
- If using frozen strawberries, thaw and drain them well to avoid excess moisture.
- For a citrus twist, add a bit of lemon zest to the batter.
- This cake can be stored at room temperature for up to 2 days or refrigerated for 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 415 kcal
- Sodium: 265mg
- Carbohydrates: 56g
- Protein: 5g
- Cholesterol: 84mg