Strawberry Upside-Down Cake
Sweet, delicious but easy to make Strawberry Upside-Down Cake from scratch.
Strawberries are coming! I'm starting to see them in stores. And any time I see strawberries, I have to come up with more strawberry recipes! This time I wanted to make a Strawberry Upside-Down Cake.
I figured I would just adapt the standard pineapple upside-down cake, but substitute strawberries. However, I decided to run a search for strawberry upside-down cake on Pinterest first. I was mostly let down by the results, since it was a lot of cake mixes, jello, soda pop, and just not the way I like to make desserts. But I did find one gem!
Joy the Baker has amazing recipes. I trust her recipes to always turn out delicious, and this one was no different! I skipped the cardamom, since I didn't have any on hand, and it still turned out delicious. Kerry says that it will taste even better with the cardamom, but I loved it so much that I made it a second time and still left out the cardamom!
If you follow us on Instagram, you'll know that the reason I had to make a second strawberry upside-down cake is because I dropped the first one all over the stove. It was really sad, but I still ate it! And it still tasted amazing!
📖 Recipe
Strawberry Upside-down Cake
Melt-in-your-mouth delicious cake, topped with baked strawberries makes this one dessert you won't want to miss!
Ingredients
For Strawberry Layer
- 2 tablespoon butter
- ¼ cup brown sugar
- 2 cups sliced strawberries
For the Cake
- 1 ⅓ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- ½ cup butter,, softened
- ⅔ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ⅔ cup sour cream
Instructions
- Preheat oven to 350º.
- Put 2 Tbsp. butter in a round, and place in the oven until it melts. Using a hot pad, tilt pan to coat bottom and sides with butter. Set aside until after cake batter is made.
- In a bowl, combine flour, baking powder, soda, salt and cardamom (if you using it).
- In a Kitchenaid or similar mixer, cream butter and brown sugar on medium speed for 3 minutes, scraping occasionally. Add egg and vanilla and beat another minute.
- Add dry ingredients and turn mixer on low. Then add in sour cream, and mix until just combined.
- Sprinkle the cake pan with the reserved ¼ cup brown sugar. Place strawberry slices over the brown sugar, covering the entire bottom.
- Spoon the batter over the strawberries, and spread out until it covers evenly.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes. Then place a large plate or platter over the cake pan, and using potholders, flip the entire thing over, so the cake comes out of the pan onto the plate upside-down.
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Nutrition Information
Yield
8Serving Size
1 ServingsAmount Per Serving Calories 346Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 73mgSodium 309mgCarbohydrates 41gFiber 1gSugar 23gProtein 4g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
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I can't get enough of this upside down cake. Those strawberries just make the whole cake look scrumptious!! Must try it.
I love pineapple upside down cake, so what is not to love about strawberry upside down cake??? Love it!
It's fabulous, and a fun change from the norm!
Ladies, this looks amazingly delicious.
Thanks! It is!
This is so pretty! A nice twist on the usual pineapple. Pinning and sharing 😉
It was so delicious! I'm planning to make it again today or tomorrow, it's so good!
This sounds like an awesome cake. I totally would have eaten it off the stove too! No judgment!
Oh my goodness, I debated on sharing that information, but I love for people to see that we bloggers are just normal people too! Haha- so glad you don't judge me 🙂