This delicious Strawberry Upside Down Cake is made in a 9-inch cake pan. It takes practically no time at all to make this Strawberry Upside Down Cake recipe and the results are outstanding.
The cake portion of Strawberry Upside Down Cake recipe is soft and luscious. The brown sugar topping and the strawberries you slice to put on top of the cake make this one amazingly easy to make. You use a 9-inch pan for this cake. So, we are going to make this Strawberry Upside Down Cake recipe together so let’s gather the ingredients.
Strawberry Upside Down Cake Ingredients:
- 2 Tablespoons butter (for the topping)
- 1/2 cup brown sugar
- 1 cup fresh ripe sliced strawberries
- 2/3 cup white sugar
- 1 1/3 cups all-purpose flour
- 2 Teaspoons baking powder
- 1/4 cup butter for the cake batter(room temperature)
- 2/3 cup milk, room temperature
- 1 egg, room temperature
- 1 Teaspoon Vanilla Extract
Strawberry Upside Down Cake Recipe: The Initial Steps
You are going to need a 9-inch round baking pan to make the cake. First, you make the brown sugar and butter topping that goes down into the pan first. To do this, melt 2 tablespoons of butter in the pan. You can do this by placing the 9-inch pan on your stove burner with the butter in the pan. Turn the burner to low and heat just long enough for the butter to melt.
Then, take the pan off the stove and add 1/2 cup of brown sugar to the pan with the butter and mix the two together. After that, spread the topping you made evenly over the bottom of the pan and place your sliced strawberries on top of the topping. Finally, set the pan aside, we’re going to make the cake batter.
Strawberry Upside Down Cake Recipe: Make The Cake Batter
First, place the flour, white sugar, and baking powder together in a large bowl. Stir or whisk the ingredients together. Next, add the milk, butter, egg, and vanilla to the bowl. Beat the ingredients together with an electric mixer until the batter is smooth.
Next, get the cake batter into the pan without moving the fruit on the bottom of the pan. You can do this one of two ways. The first way is to slowly pour the batter over the fruit and spread it out evenly after you poured it. The second way is to use a large kitchen spoon and dollop the batter into the pan and smooth it out over the fruit.
Baking the Strawberry Upside Down Cake
Place the cake into a 350 degree preheated oven and bake for 30 – 35 minutes. Check the cake with a toothpick inserted in the center to see if it comes out clean to make sure the cake is baked through. Remove the cake from the oven to a wire rack to cool for five or ten minutes. After you cool it for 5 or 10 minutes place a serving plate over the top of the pan. Flip the cake over onto the plate and remove the pan. Cool down the cake completely before you cut it and serve it.
Strawberry Upside Down Cake is moist, tender, and delicious. The fresh sliced strawberries laying on a bed of butter and brown sugar is delightful. Put everything from this strawberry upside down cake recipe together and you’ve got one amazing 9-inch cake. I love that’s it’s big enough for two people without having a ton of cake leftover but can still be served for dessert for at least four or five people to enjoy. Top this little gem with whipped cream if you like and watch the smiles appear. Strawberry Upside Down Cake, it’s what’s for dessert and it’s delicious, ENJOY!
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Chocolate Bottom Banana Cake…Banana Walnut Cake with Chocolate Glaze…Strawberry Cobbler…Frozen Strawberry Cream Pie…White Texas Sheet Cake
Strawberry Upside Down Cake
Ingredients
- 2 Tablespoons butter , room temperature (for the topping)
- 1/2 cup brown sugar
- 1 cup fresh sliced strawberries
- 1 1/3 cups all purpose flour
- 2/3 cup white sugar
- 2 Teaspoons baking powder
- 2/3 cup milk
- 1/4 cup butter, room temperature (for the cake batter)
- 1 egg room temperature
- 1 Teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- You are going to need a 9-inch round baking pan to make the cake. Melt 2 tablespoons of butter in the pan. You can do this by placing the 9-inch pan on your stove burner with the butter in the pan. Turn the burner to low and heat just long enough for the butter to melt. Take the pan off the stove and add 2 Tablespoons of brown sugar to the pan with the butter and mix the two together. Spread the topping you made evenly over the bottom of the pan and place your sliced strawberries on top of the topping.Place the flour, white sugar and baking powder together in a large bowl. Stir or whisk the ingredients together. Add the milk, butter, egg, and vanilla to the bowl. Beat the ingredients together with an electric mixer until the batter is smooth.
Our next step is to get the cake batter into the pan without moving the fruit on the bottom of the pan. You can do this one of two ways. Either slowly pour the batter over the fruit and spread it out evenly after you've poured it or use a large kitchen spoon and dollop the batter into the pan and smooth it out over the fruit.
Place the cake into a 350 degree preheated oven and bake for 30 - 35 minutes. Check the cake with a toothpick inserted in the center to see if it comes out clean to make sure the cake is baked through. Remove the cake from the oven to a wire rack to cool for five or ten minutes. When it's cooled for 5 or 10 minutes place a serving plate over the top of the pan. Flip the cake over onto the plate and remove the pan. Let the cake cool down completely before cutting and serving it.
Video
Looking for more strawberry cake recipes, try these from other bloggers…French Strawberry Cake…Best Ever Strawberry Cake
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Melissa
Just made this! Delicious!! Light, not too sweet, just right. I paired it with some fresh homemade whipped cream. Perfection!!
Laurie Alves
I have never seen this before! Love it! Can’t wait to try this recipe! Looks Fantastic!
Mary Bostow
Laurie this is an oldie but goodie for sure!!
Anonymous
Hi Bunny,I am so glad I found this recipe¸.•°*”˜˜”*°•✫ It’s in the oven as I write! The batter was so easy to prepare and tasted awesome. I’ll definitely use it again; and try it with different fruit. Thank you for sharing x
P.s the buzzer just went off… I can’t wait to share it with the family !
Bubba C
We absolutely Loved the oatmeal bread and I am going to make the strawberry upside-down cake. Thank you for your site…
bunny
Thank you Bubba!!
Rachel A
This looks and sounds yummy and the perfect complement to Easter dinner. Could I use frozen strawberries? I have a bunch in my freezer from last season and looking for more recipes to use them up. Thanks.
bunny
Rachel are your strawberries frozen whole? I’ve never used anything but fresh. But maybe unthawed and drained well it would work.
Teresa Johnson
Thank you very much.,had to make couple substitutions.,only had frozen strawberries ( I just sliced them) and used cake flour sooooo good thank you again
Sarah Geise
Thank you Teresa!
charlotte
Looking through these comments, apparently this is old. But, has anyone tried the recipe with pineapple?
bunny
Here’s a recipe for Pineapple Upside Down Cake Charlotte, you’ll love it!https://wp.me/p4YNfD-1q9
Charlotte
Yes, I have that recipe. Just wondered if you had tried this one with pineapple.
Jill
I most definitely would like this better than a pineapple upside down cake. Beautiful photos. Going to try this cake recipe!
Noelle
Love this idea!!! Can’t wait to make
Jacqueline Debono
This strawberry upside down cake looks wonderful. I love that it seems quite easy to make. Can’t wait til strawberries are in season!
Allison
My family loves strawberry desserts! Thanks for sharing this delicious recipe.
Sarah Geise
Thank you Allison.
Tara
Such a beautiful cake! I absolutely love that brown sugar strawberry topping and how easily everything comes together. I definitely need to try this for brunch.
Charlotte
Yes, I have that recipe. Just wondered if you had tried this one with pineapple. I think this one is just the right size, and my iron skillet is kind of out of use. It needs a good cleaning.
Cindy
The ingredients list calls for 1/2 cup of brown sugar, but the instructions say to use only 2 tablespoons. I’m wondering if you should use the 1/2 cup for the topping because 2 tablespoons just doesn’t seem like enough to give that fun crunchy topping.
Karen
Hi Bunny, excellent recipe thank you. I was wondering if you can freeze this cake?
Mary Bostow
Karen I’ve never frozen this cake after it was baked but I did find a little information about freezing baked cakes once they are cooled and out of the pan. out of the pan is important Karen. Once the cake has cooled, place it in the refrigerator overnight. Wrap the refrigerated cake in plastic wrap and place it in a resealable freezer bag or container. Be sure to unwrap the strawberry upside down cake before defrosting it in the refrigerator.
Karen
Thank you for the information the cake was delicious. Im going to try this recipe with bananas and thinking about trying Mangos.
Dennis DeBane
one of the best deserts I have made in years. I used it as a base for a strawberry/rhubarb cake. Used 1 cup of each.