Introduction:
is the kind of recipe you’ll want to make on repeat. It bakes with a sweet, jammy strawberry topping on the bottom of the
pan, then gets flipped after baking so the strawberries become the glossy “top” of the cake. The result is a stunning
dessert with a caramel-like fruit layer, a buttery vanilla cake underneath, and a slice that feels like spring and summer
in every bite.
The upside-down cake method is classic for a reason: it’s almost foolproof, it delivers big flavor, and the presentation
is naturally beautiful. With strawberries, you get bright berry sweetness, a pop of color, and a topping that turns syrupy
and sticky in the oven—almost like a strawberry caramel.
This recipe gives you a tender, moist cake base that supports the fruit without getting soggy. You’ll also learn how to
prevent the topping from sticking, how to avoid a “wet” fruit layer, and how to get clean slices that show off that
gorgeous strawberry shine.
Ingredients:
Strawberry topping
- 3 tbsp unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
- 2 cups strawberries, hulled and sliced (fresh preferred)
- 1 tbsp cornstarch (optional, helps reduce excess strawberry juice)
Cake batter
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup (120ml) milk (or buttermilk for extra tenderness)
- 1/4 cup (60ml) sour cream or Greek yogurt (optional but recommended for moisture)
Optional serving
- Whipped cream or vanilla ice cream
- Fresh strawberries
- Powdered sugar
Instructions:
1) Prep the pan and oven
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round cake pan (or a 9-inch springform with a well-sealed base).
- Line the bottom with parchment paper for the easiest release.
