Strawberry Upside Down Cake – Heavenly Home Cooking

0 0 7 minutes read

This strawberry upside down cake is made with fresh sliced berries, a glossy jam-like topping, and a rich, buttery sour cream cake. Once inverted, the caramelized strawberries sit on top for a stunning, old-fashioned presentation that’s perfect for spring and summer.

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Close-up of strawberry upside down cake with a slice being lifted, showing caramelized berries and a golden cake base

This strawberry upside down cake looks fancy, but it’s actually really simple to make, and that’s part of its charm. Fresh strawberries bake into a glossy, jammy layer on top of a soft, buttery cake. There’s no frosting or decorating involved—just a flip of the pan and you’ve got a dessert that feels special (kind of like these mini red velvet bundt cakes, which look impressive but come together with ease)

I like to think of it as a bakery-style treat without the fuss. The sour cream in the batter keeps the cake moist, and the strawberries do all the heavy lifting when it comes to presentation. It’s the kind of dessert that makes people pause when they see it, then ask for the recipe after the first bite.

Perfect for spring and summer, but honestly, I’d make it any time I can get good strawberries.

Reasons to Love This Recipe

It’s simple but impressive. You don’t need special tools or skills—just fresh strawberries and a 9-inch cake pan. The glossy top makes it look like it came from a bakery.
Fresh fruit takes the lead. The strawberries bake into a naturally sweet, jammy topping. No heavy frostings or fillings needed. Just real fruit flavor.
The texture is just right. Soft, tender cake with a buttery crumb that holds up beautifully under the juicy topping.
It’s great for gatherings. This cake travels well and slices cleanly, making it a great option for brunches, bridal showers, Mother’s Day, baby showers, or weekend dinners.
You can serve it warm or chilled. Enjoy it slightly warm with a scoop of vanilla ice cream, or cool and firm with a dollop of whipped cream. Either way, it’s a win.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Labeled flat lay of ingredients for strawberry upside down cake, including fresh strawberries, flour, sugar, eggs, butter, sour cream, lemon juice, vanilla extract, baking powder, cornstarch, and salt

Here’s a quick look at what you’ll need to make this cake. Full measurements are in the recipe card below, but these notes can help you shop or understand the role each ingredient plays.

Strawberries. Fresh is best here. You’ll want ripe, flavorful strawberries—not too firm, not too soft—sliced evenly so they bake into a glossy topping. No fresh berries? You can use frozen strawberries in a pinch. Just thaw, drain, and pat them dry first.
Butter. Used in both the topping and the cake. It gives richness makes the cake tender,
Granulated Sugar. You’ll use sugar in the topping and in the batter. It sweetens the cake and helps the strawberries caramelize as they bake. You could use cane sugar or even light brown sugar in the topping for a deeper flavor.
Cornstarch. A small amount helps thicken the strawberry juices into a jammy layer instead of letting them sink into the cake. Arrowroot or tapioca starch can work here if you’re avoiding corn.
Lemon Juice. Just a splash brightens the strawberry flavor and adds balance. Lime juice or even a splash of orange juice works in a pinch.
Flour. All-purpose flour gives the cake structure. Spoon and level it so you don’t accidentally use too much. A gluten-free 1:1 baking flour blend should work well here if needed.
Baking Powder + Salt. These work together to help the cake rise and balance out the sweetness. No subs needed. Just be sure your baking powder is fresh.
Eggs. Room temperature eggs mix more smoothly into the batter and help with structure and texture.
Sour Cream. This is the secret to a tender, moist crumb. It adds richness without thinning the batter too much. Plain Greek yogurt (preferably whole milk) makes a great substitute.
Vanilla Extract. Just a little goes a long way in giving the cake a cozy, from-scratch flavor. You could also try almond extract for a different twist but use a light hand.

Step-By-Step Instructions with Photos

This is a brief overview. Be sure to check out the full recipe and ingredient list below

Step 1: Preheat the oven to 350 F (177 C). Pour melted butter into a 9-inch round cake pan and swirl to coat the bottom and sides. Use a pan with tall sides (at least 2 inches) to avoid overflow.

Melted butter spread across the bottom of a round cake pan, the first step in preparing a strawberry upside down cake — **Step 2:** In a small bowl, whisk the sugar and cornstarch, then sprinkle evenly over the butter. It may look like a lot, but it bakes into a syrupy glaze.

Sliced fresh strawberries in a clear glass bowl on a light surface, ready to be used for strawberry upside down cake — **Step 3:** Toss the sliced strawberries with lemon juice in a separate bowl.

Sliced strawberries arranged in a single layer over melted butter and sugar in a round cake pan, ready to be topped with cake batter — Spread the strawberries evenly over the sugar mixture. Some overlap is fine. Set the pan aside.

Flour, baking powder, and salt mixed together in a glass bowl for the cake batter — **Step 4:** In a small bowl, whisk together flour, baking powder, and salt. Set aside.

Butter and sugar in a glass bowl, ready to be creamed for the cake batter — **Step 5:** In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes. This helps create a tender crumb, so take your time.

Egg added to creamed butter and sugar in a glass bowl for the cake batter — **Step 6:** Beat in the eggs one at a time, scraping the bowl as needed. Add the vanilla with the second egg and mix until combined.

Sour cream added to the creamed butter, sugar, and eggs in a glass bowl for the cake batter — **Step 7:** Mix in the sour cream

Dry ingredients added to the wet cake batter in a glass bowl, ready to be mixed for strawberry upside down cake — Then gradually add the dry ingredients. Stir on low speed just until the batter is smooth. Stop as soon as the flour disappears.

Strawberry upside down cake batter fully mixed in a glass bowl, ready to be spread over the strawberry layer — Batter should be smooth and thick.

Cake batter spread evenly over the strawberry layer in a round cake pan, ready to bake — **Step 8:** Gently spoon the batter over the strawberries and spread it evenly, being careful not to disturb the fruit layer.

Golden brown strawberry upside down cake freshly baked in a round pan, ready to cool before inverting — **Step 9:** Bake for 50–55 minutes, until golden and a toothpick comes out clean. Tent with foil if browning too quickly. The top should spring back when lightly pressed.

Inverted strawberry upside down cake on a wooden board, topped with glossy baked strawberries and ready to serve with plates, forks, and fresh berries nearby — **Step 10:** Let the cake rest in the pan for 15 minutes. Loosen the edges with a knife, then invert onto a plate and lift the pan slowly. Spoon any syrup over the top. Cool for at least 1 hour before slicing.

Tips for Success

Use fresh, ripe strawberries. They should be sweet and juicy, but still firm enough to hold their shape during baking. Overripe berries can turn mushy and release too much liquid.
Don’t skip the cornstarch. It helps thicken the strawberry juices as they bake, turning them into a jammy, spoonable topping instead of letting them soak into the cake.
Let the butter and eggs come to room temperature. Room temp ingredients mix more evenly, giving you a smoother batter and a better-textured cake.
Mix gently and don’t overdo it. Once the dry ingredients are added, mix just until combined. Overmixing can make the cake dense.
Spread the batter carefully over the fruit. Use a spoon or offset spatula to gently cover the strawberries without shifting them around too much.
Keep an eye on browning. If the top is browning faster than expected, loosely cover the cake with foil during the last 10 minutes of baking.
Give it time to cool. Letting the cake rest before inverting and then again before slicing helps it set up properly. The syrup thickens as it cools, and the cake holds together better.

Close-up of a slice of strawberry upside down cake being lifted from a wooden serving board, with fresh strawberries and stacked dessert plates in the background.

Storage

Store the cake tightly covered at room temperature for up to 1 day or refrigerate for up to 3 days. If chilled, let it sit at room temperature for about 30 minutes before serving to bring back its soft texture.

To reheat a slice, warm it in the microwave for 10–15 seconds. The topping will soften slightly, and the flavor will taste just as fresh.

This cake is best enjoyed within the first day or two, while the fruit topping still has its glossy finish and the cake stays tender.

Our Favorite

Fruity Dessert Recipes

Slice of strawberry upside down cake topped with whipped cream, served on a white plate with a fresh strawberry on the side

Prep Time:20 minutes

Cook Time:50 minutes

Resting Time:1 hour 15 minutes

Total Time:2 hours 25 minutes

For the Strawberry Topping

4 tablespoons unsalted butter melted
½ cup granulated sugar
2 teaspoons cornstarch
1 pound fresh strawberries 16 oz, hulled and sliced ¼-inch thick (Note 2)
2 tablespoons fresh lemon juice

For the Cake

1½ cups all-purpose flour spooned and leveled (Note 3)
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter room temperature
2 large eggs room temperature (Note 4)
1 teaspoon vanilla extract
¼ cup sour cream room temperature (Note 5)

Preheat oven to 350 F (177 C). Pour melted butter into a 9-inch round cake pan. Tilt or swirl the pan to evenly coat the bottom.Make sure to use a pan with high sides—at least 2 inches tall—to prevent overflow.
In a small bowl, whisk together sugar and cornstarch. Sprinkle it evenly over the butter in the pan.It may look like a lot of sugar. This will melt and bubble into a syrupy glaze during baking.
In a separate bowl, toss the sliced strawberries with lemon juice. Spread them out in an even layer over the sugar mixture.It’s okay if the berries overlap slightly. Just try to keep the layer even.Set the pan aside.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the room temperature butter and sugar on medium speed until light and fluffy (about 2–3 minutes).This step adds air for a light, tender crumb. Don’t rush it.
Beat in the eggs, one at a time, scraping the bowl as needed. Add vanilla extract with the second egg and mix until combined.
Mix in the sour cream until smooth. Gradually add the dry ingredients, mixing on low speed just until the batter is smooth and thick.Don’t overmix. Stop as soon as no streaks of flour remain.
Gently spoon the batter over the strawberries and spread it evenly to the edges using an offset spatula or spoon.Spread gently—try not to shift the strawberries too much so they stay evenly layered once inverted.
Bake for 50–55 minutes, or until golden and a toothpick inserted in the center comes out clean.If the top is browning too fast, loosely tent with foil during the last 10 minutes of baking.The top should spring back lightly when pressed.
Let the cake rest in the pan for 15 minutes on a cooling rack. Run a thin knife around the edge to loosen.Place a large plate or cake stand over the pan and carefully invert. Slowly lift the pan away.It’s normal for some syrup to spill onto the plate—use a spoon to scoop and drizzle it back on top if desired.Let cool for at least 1 hour before slicing.

Avoid springform pans, as they may leak. A standard 9-inch round cake pan with tall sides (2 inches) works best.
Use ripe, fresh berries for best results. Frozen berries tend to release too much liquid and will lead to sogginess.
Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and lead to a dense cake.
This helps the batter emulsify properly for even texture. To bring eggs to room temp quickly, place them in warm water for 5–10 minutes.
Use full-fat sour cream for richness and moisture. Greek yogurt (plain, full-fat) can be used as a substitute if needed.

Servings: 8 slices

Calories: 434kcal

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Taylor 7 hours ago

0 0 7 minutes read

Strawberry Upside Down Cake – Heavenly Home Cooking

Reasons to Love This Recipe

Ingredient Overview