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A cake lifter taking a slice of strawberry cake from a serving platter.

Strawberry Upside Down Cake

This strawberry upside down cake is a show-stopping dessert that turns everyday ingredients into something special!
5 from 1 vote
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Course: Dessert
Cuisine: American, Canadian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 384kcal
Author: Dolly (Maritime Country Kitchen)

Ingredients

Strawberry topping:

  • ⅓ cup salted butter (about 5 ½ tablespoons)
  • ⅔ cup brown sugar lightly packed
  • 3 cups sliced strawberries (or chopped)

Cake layer:

  • ¾ cup brown sugar lightly packed
  • ¼ cup vegetable oil
  • 1 large egg room temperature
  • 1 ¼ cups all-purpose flour spooned and leveled (160 grams)
  • ½ cup milk room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350ºF (180ºC), and lightly grease or line a 9-inch round cake pan with parchment paper and set aside.
  • In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth and bubbling, about 2 to 3 minutes.
    A saucepan with brown sugar and butter.
  • Pour the mixture into the prepared cake pan and gently spread it until it covers the bottom.
    A layer of brown sugar and butter spread into the bottom of a cake pan.
  • Arrange the sliced or chopped strawberries over the brown sugar mixture in an even layer, gently pressing them in so they adhere slightly to the topping.
    Adding strawberries in an even layer on top of brown sugar in a cake pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt, and set aside.
    Flour and other dry ingredients mixed together in a bowl.
  • In a large bowl, beat or whisk together the brown sugar and vegetable oil until smooth.
  • Add the egg and vanilla extract and beat until well combined and slightly lighter in color, about 1-2 minutes.
    A bowl of brown sugar and oil mixed together with egg.
  • Stir in the flour mixture in three parts, alternating with the milk. Begin and end with the flour, stirring just until combined after each addition. Do not overmix.
  • Gently spoon the batter over the strawberries, spreading it evenly to the edges of the pan.
    A cake pan filled with cake batter.
  • Bake for 30 to 35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
    A cake pan filled with freshly baked white cake on a white background.
  • Allow the cake to cool in the pan for 10-15 minutes, then run a knife around the edges and invert carefully onto a serving plate. Make sure to invert the pan while the cake is still warm, otherwise the brown sugar may stick to the pan.
    A strawberry upside down cake on a cake platter, garnished with fresh strawberries.
  • Slice and serve warm (or cooled) with a generous scoop of vanilla ice cream or a generous dollop of whipped cream.
    A slice of strawberry upside down cake with a scoop of vanilla ice cream on top.

Notes

Storing leftovers: After transferring the cake to a plate or a platter, wrap it tightly. Store in the refrigerator for up to 4 days. Do not store at room temperature, as the fruit's moisture makes the cake prone to spoilage unless it is stored in the refrigerator.
Can I use frozen strawberries instead of fresh? If fresh strawberries are not available or out of season, you may use good-quality frozen fruit in their place. To prevent excess moisture, thaw the strawberries first, then drain any excess liquid (you may use the strawberry liquid to make strawberry compote, if desired).

Nutrition

Calories: 384kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 226mg | Potassium: 190mg | Fiber: 2g | Sugar: 41g | Vitamin A: 301IU | Vitamin C: 32mg | Calcium: 105mg | Iron: 2mg