Indulge in the delightful combination of fresh strawberries and a moist, buttery cake with this Fresh Strawberry Upside-Down Cake. This dessert is perfect for any occasion, offering a sweet and slightly tangy flavor that pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
While most of the ingredients for this recipe are common pantry staples, you may need to make a special trip to the supermarket for fresh strawberries. Ensure you select ripe, juicy strawberries for the best flavor. Additionally, make sure you have unsalted butter on hand, as it is crucial for controlling the salt content in the recipe.

Ingredients for Fresh Strawberry Upside-Down Cake
Melted unsalted butter: Adds richness and moisture to the cake.
Brown sugar: Provides a caramel-like sweetness that complements the strawberries.
Fresh strawberries: The star of the cake, offering a fresh and fruity flavor.
All-purpose flour: The base of the cake, providing structure and texture.
Baking powder: Helps the cake rise and become fluffy.
Salt: Enhances the flavors and balances the sweetness.
Softened unsalted butter: Ensures a tender and moist cake crumb.
Granulated sugar: Adds sweetness and helps create a light and airy texture.
Large eggs: Provide structure and stability to the cake.
Vanilla extract: Adds a warm and aromatic flavor.
Whole milk: Adds moisture and richness to the cake batter.
Technique Tip for Making This Cake
When arranging the strawberry halves in the cake pan, make sure to place them cut side down and pack them closely together. This ensures that the fruit layer will be even and visually appealing when the cake is inverted. Additionally, for a more intense flavor, you can macerate the strawberries in a little sugar and lemon juice for about 15 minutes before arranging them in the pan. This will enhance their natural sweetness and add a slight tanginess to the cake.
Suggested Side Dishes
Alternative Ingredients
melted unsalted butter - Substitute with melted coconut oil: Coconut oil provides a similar fat content and moisture level, adding a subtle coconut flavor.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.
hulled and halved fresh strawberries - Substitute with frozen strawberries: Thaw and drain well before using to avoid excess moisture.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
softened unsalted butter - Substitute with softened margarine: Margarine can be used in the same quantity and provides a similar texture and moisture.
granulated sugar - Substitute with honey: Use ¾ cup honey for every cup of sugar and reduce the liquid in the recipe by ¼ cup.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let sit for a few minutes to thicken.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor; use half the amount as it is stronger.
whole milk - Substitute with almond milk: Almond milk can be used in the same quantity and provides a dairy-free alternative.
Alternative Recipes Similar to This Cake
How to Store or Freeze This Cake
Allow the cake to cool completely before storing. This helps prevent condensation, which can make the cake soggy.
Wrap the cake tightly in plastic wrap or aluminum foil. Ensure that it is well-sealed to keep out air and moisture.
For added protection, place the wrapped cake in an airtight container or a resealable plastic bag.
Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.
For longer storage, refrigerate the cake. It can last up to a week in the refrigerator. Make sure it is well-wrapped to prevent it from drying out.
To freeze the cake, first wrap it tightly in plastic wrap, then in aluminum foil. This double layer of protection helps prevent freezer burn.
Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its storage time.
The cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.
For a quick thaw, you can leave the cake at room temperature for a few hours. However, avoid microwaving it as this can alter the texture.
Once thawed, you can warm the cake slightly in the oven at 300°F (150°C) for about 10 minutes to refresh its texture.
How to Reheat Leftovers
- Preheat your oven to 300°F (150°C). Place the cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.
- For a quicker method, use a microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds, checking to ensure it doesn't overheat.
- If you have an air fryer, preheat it to 300°F (150°C). Place the cake slice in the basket and heat for 3-5 minutes. This method will help maintain the cake's texture.
- For a stovetop method, use a non-stick skillet over low heat. Place the cake slice in the skillet and cover it with a lid. Heat for 2-3 minutes on each side, ensuring it warms evenly without burning.
Essential Tools for Making This Cake
Oven: Used to bake the cake at the required temperature of 350°F (175°C).
9-inch round cake pan: The baking vessel where the cake will be assembled and baked.
Pastry brush: Useful for greasing the cake pan evenly with butter.
Medium bowl: For whisking together the dry ingredients like flour, baking powder, and salt.
Large bowl: For beating the softened butter and granulated sugar together and mixing the batter.
Whisk: Used to combine the dry ingredients in the medium bowl.
Electric mixer: Ideal for beating the butter and sugar until light and fluffy, and for mixing in the eggs and vanilla extract.
Spatula: Handy for scraping down the sides of the bowl and spreading the batter evenly over the strawberries.
Measuring cups: Essential for accurately measuring the flour, sugar, and milk.
Measuring spoons: Necessary for measuring smaller quantities like baking powder, salt, and vanilla extract.
Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.
Cooling rack: For allowing the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
Serving plate: The final destination for the cake once it has been inverted from the pan.
How to Save Time on Making This Cake
Prepare ingredients in advance: Measure and prepare all ingredients before starting. This will streamline the process and ensure you have everything ready.
Use a stand mixer: A stand mixer can save time when beating the butter and sugar together, making the process quicker and more efficient.
Preheat the oven early: Turn on the oven to preheat while you prepare the batter. This way, the oven is ready when you are.
Line the pan: Use parchment paper to line the cake pan, making it easier to remove the cake and reducing cleanup time.

Fresh Strawberry Upside-Down Cake
Ingredients
Cake Ingredients
- ¼ cup unsalted butter melted
- ½ cup brown sugar
- 1 pint fresh strawberries hulled and halved
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Pour the melted butter into the cake pan and sprinkle the brown sugar evenly over the butter. Arrange the strawberry halves cut side down on top of the brown sugar.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter over the strawberries in the cake pan, spreading it out evenly.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Serve warm or at room temperature.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Cake
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