There’s something so special about a classic upside down cake, and this Strawberry Upside Down Cake is a beautiful twist on the traditional favorite. Fresh, juicy strawberries caramelize as the cake bakes, creating a glossy, ruby-red topping that looks just as impressive as it tastes. Once flipped, the vibrant strawberries sit on top of a soft, buttery cake that’s perfectly moist and bursting with sweet berry flavor in every bite.
This cake is one of my favorite desserts to make during strawberry season when fresh berries are at their peak, but it’s delicious any time you’re craving a simple homemade treat. Whether you’re serving it at a family gathering, bringing it to a potluck, or enjoying a slice with your afternoon coffee, this easy strawberry upside down cake always feels a little extra special. The combination of tender vanilla cake and sweet caramelized strawberries creates a dessert that’s both comforting and elegant, making it a recipe you’ll want to bake again and again.
Ingredients
- Flour— 1-1/2 cup
- Cornstarch— 1 teaspoon
- White Sugar— 1 cup
- 2 Eggs
- Sour Cream— 1/2 cup
- Vegetable— 1/4 cup
- Strawberry Extract— 1 tablespoon
- Vanilla Extract— 1 tablespoon
- Salt— 1 tablespoon
- Baking Powder— 1/2 teaspoon
- Milk— 3/4 cup
Strawberry Topping
- Sliced Strawberries— 2 cups
- White Sugar— 1/4 cup
- Lemon Juice— 1 teaspoon
What You’ll Need
- 2 Mixing Bowls
- 9 Inch Cake Pan
What You’ll Need
- Preheat oven 350F.
- First prepare the strawberry topping, In large bowl, combine strawberries, white sugar, lemon juice. Set the mixture aside in the freezer to prevent thawing.
- Now for the cake batter. In a separate bowl, add whisk together eggs, sour cream, vegetable oil, vanilla extract, and strawberry extract.
- Fold in the flour, cornstarch, baking powder, and salt then alternating pouring in milk while continuing to fold in the ingredients. Stir until white streaks of flour remain.
- Evenly pour the strawberry mixture into the bottom of a lightly greased 9-Inch cake pan.
- Pour the batter in over the strawberries, bake for 35-40 minutes or until a toothpick comes out clean.
- Allow the strawberry upside down cake to cool completely then flip out of the pan onto a serving dish so the strawberry topping is face up.
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