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Strawberry Upside Down Cake

A stunning dessert featuring buttery caramelized topping with fresh strawberries that turn glossy and jammy as they bake, paired with a tender vanilla cake. Perfect for spring gatherings and Sunday dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Topping
  • ¼ cup unsalted butter
  • ⅔ cup packed light brown sugar
  • 2 cups fresh strawberries, hulled and halved
For the Cake
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk

Method
 

Prepare the Caramel Topping
  1. Preheat your oven to 350°F.
  2. In a 9-inch round cake pan or an oven-safe skillet, melt the butter over medium heat on the stovetop.
  3. Sprinkle the brown sugar evenly over the melted butter and stir until it begins to bubble and caramelize, about 2-3 minutes.
  4. Remove from heat and arrange the strawberry halves cut-side down in a single layer over the caramel, packing them close together.
Mix the Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
Cream the Butter and Sugar
  1. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for about 3 minutes until pale and fluffy.
  2. Scrape down the sides of the bowl to make sure everything is well combined.
Add Eggs and Vanilla
  1. Beat in the eggs one at a time, letting each one fully incorporate before adding the next.
  2. Stir in the vanilla extract until the batter looks smooth and creamy.
Combine Wet and Dry Ingredients
  1. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, starting and ending with the flour.
  2. Mix just until you see no more dry streaks—do not overmix. The batter should be thick but pourable.
Bake the Cake
  1. Carefully pour the batter over the strawberries in the pan, spreading it gently to the edges with a spatula.
  2. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs and the top is golden brown.
  3. Let the cake cool in the pan for exactly 10 minutes before flipping.
Flip and Serve
  1. Run a knife around the edges of the pan to loosen any stuck spots.
  2. Place a serving plate upside down over the pan, then quickly and confidently flip them together.
  3. Lift the pan away slowly, letting any extra caramel drizzle over the strawberries. If any fruit sticks to the pan, place it back on the cake.
  4. Serve warm with whipped cream or a scoop of vanilla ice cream.

Notes

Substitutions: Use frozen strawberries (thawed and drained well) if needed. Mix white sugar with a tablespoon of molasses as a brown sugar substitute. For dairy-free, swap milk for almond or oat milk and use plant-based butter. Common mistakes to avoid: Do not flip the cake too soon—wait the full 10 minutes after baking. Butter must be truly softened for proper creaming (leave out for an hour). Do not overfill the pan with strawberries as excess moisture prevents proper baking. Consider using a parchment circle on the bottom for foolproof flipping. Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individual slices wrapped tightly for up to 3 months. Reheat gently in the microwave for 15-20 seconds. The cake can be made a day ahead—flavors deepen overnight.