When should you flip an upside-down cake?

After baking, let the cake cool in pan for 15 minutes to give the juices time to settle before inverting the cake onto a platter. This will help keep the fruit in place.

Can I use frozen strawberries for strawberry upside-down cake?

You can use frozen strawberries for this cake, but be sure to thaw and pat them dry to reduce excess moisture before using.

Can you use a different type of pan for strawberry upside-down cake?

While a round cake pan or cast-iron skillet is most commonly used for upside-down cakes, you can also use a square baking dish, springform pan, or other pans as desired. Note the type of pan may affect the baking time.

Strawberry Upside-Down Cake Recipe

Southern Living Strawberry Upside Down Cake sliced on a plate to serve — Photo:
Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines

Active Time:

25 mins

Total Time:

2 hrs 15 mins

Servings:

If you're a fan of the pineapple version, you're really going to love strawberry upside-down cake. This cake swaps the tropical rounds for juicy strawberries. It's ultimately the most dreamy way to show off your bounty of in-season berries, whether you pick them yourself at a U-Pick or grab baskets at the farmers' market.

As with all upside-down cakes, this one lets the strawberry slices tenderize in a layer of butter and sugar, giving it a delicate caramelized flavor. While you don't have to, we would certainly recommend serving this cake with fresh whipped cream or ice cream.

Learn how to make a strawberry upside-down cake.

What Is Upside-Down Cake?

Upside-down cakes are traditionally cakes that are baked in a skillet, with a buttery, sweet layer of fruit unveiled as the cake is flipped before serving. The first known upside-down cakes are dated as far back as the Middle Ages, with one of the earliest published recipes found in 1923 in the Syracuse Herald, featuring prunes and walnuts.

The most well-known version is of course, pineapple upside-down cake. In 1926, the Hawaiian Pineapple Company (now the Dole Company) sponsored a contest for the best pineapple recipes. About 2,500 of the 60,000 submissions were for pineapple upside-down cake. The company used ads to promote the popularity of the dessert, helping to cement its place in American culinary history.

Ingredients for Strawberry Upside-Down Cake

Fresh strawberries are the crowning glory of this buttery cake, with sour cream for extra tenderness and lemon zest and vanilla for depth of flavor. To make strawberry upside-down cake, you'll need:

Unsalted butter: Gives the cake a rich, buttery crumb.
Granulated sugar: Sweetens the topping and cake batter.
Kosher salt: Enhances the overall flavor.
Fresh strawberries: Shingled into the pan and inverted to create a cake with a vibrant, caramelized strawberry topping.
Bleached cake flour: Cake flour gives this cake a light, fluffy crumb. Make your own if needed by replacing 2 tablespoons per each cup of all-purpose flour with cornstarch.
Baking powder: Leavening agent to give the cake its rise.
Sour cream: Adds a tangy moisture to the cake batter.
Large eggs: Binds the batter and gives the cake structure.
Vanilla extract: For depth of flavor.
Lemon zest: Adds a citrusy touch to complement the flavor of the fresh strawberries.

Southern Living Strawberry Upside Down Cake ingredients — Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines

How To Make Strawberry Upside-Down Cake

While you could make this cake in a skillet, we opt for a round cake pan lined with parchment paper for easy removal. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven and pan: Grease a round cake pan and line the bottom with parchment paper. Grease parchment.
Step 2. Melt butter: Melt butter in a small saucepan. Remove from heat and stir in sugar and salt. Spread evenly into pan.
Step 3. Shingle strawberries: Top butter mixture decoratively with sliced strawberries, slightly overlapping as you go.
Step 4. Whisk dry ingredients: Whisk to combine flour, baking powder, and remaining salt.
Step 5. Cream butter and sugar: Beat remaining sugar and butter until light and fluffy.
Step 6. Finish cake batter: Beat in eggs on low speed, one at a time, until blended. Beat in sour cream, vanilla, and lemon zest. Gradually beat in flour mixture until combined.
Step 7. Transfer to pan: Spoon batter evenly into pan over strawberries.
Step 8. Bake and unmold: Bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes. Cool in pan 15 minutes, then invert onto a platter and discard parchment.
Step 9. Cool: Cool completely before serving.

Strawberry Upside-Down Cake Variations

Upside-down cakes aren't just delicious, they're also easily customized for a unique dessert using what you have on hand. Consider these variation ideas to switch up this strawberry cake:

Strawberries: This method will work with any type of fruit you prefer, including other types of berries, rhubarb, stone fruits, and more.
Flavorings: Feel free to swap the vanilla extract with almond or lemon extract for additional flavor. You can also add a splash of Grand Marnier, rum, or bourbon to the cake batter for depth of flavor.
Spices: Add a pinch of cardamom, cinnamon, ginger, black pepper, or nutmeg to the batter for a touch of warmth.
Herbs: Sprinkle in finely chopped basil, thyme, or mint for an herbaceous touch.
Mix-ins: Fold chocolate chips, shredded coconut, chopped nuts, or toffee bits into the cake batter for extra interest.
Toppings: Top the cake with a drizzle of melted chocolate, sprinkle of lemon zest, herbs, edible flowers, a dollop of whipped cream, or a dusting of powdered sugar before serving.

Our Tips for the Best Strawberry Upside-Down Cake

For the best strawberry upside-down cake, keep these tips in mind:

Grease: Grease the pan and parchment paper to keep the caramelized strawberry topping from sticking.
Shingle thoughtfully: Arrange the strawberries with the idea in mind that the cake will be flipped before serving.
Don't overmix: Avoid overworking the batter to keep the cake light and tender.
Cool slightly: Cool the cake in the pan 15 minutes before flipping to give the juices time to settle.
Additions: Serve warm or at room temperature, with a dollop of whipped cream or scoop of ice cream for extra decadence.

Can I Make Strawberry Upside-Down Cake Ahead?

This cake can be baked in advance, but note the fruit will begin to lose its luster over time.

To make this cake ahead, bake, cool, and wrap tightly. Store at room temperature or in the refrigerator for up to one day for the freshest flavor and texture. You can also freeze the cake for up to two months for longer storage, and bring to room temperature before serving.

Store leftover strawberry upside-down cake in the refrigerator for up to four days, or freeze for up to two months.

What To Serve With Strawberry Upside-Down Cake

Pair this fruit-forward cake with whipped cream, a dollop of crème fraîche, scoop of vanilla ice cream, drizzle of lemon curd or caramel sauce, or a variety of fresh berries. And don't forget the coffee, tea, lemonade, or sparkling wine, depending on the crowd.

More Upside-Down Cake Recipes You'll Love

The beauty of upside-down cake is that it can be made during any season, with almost any seasonal fruit. These vibrant, flavorful recipes are some of our favorites:

Editorial contributions by Katie Rosenhouse.

Strawberry Upside-Down Cake on a pink plate - Southern Living — Hannah Hufham; Food Stylist: Costen King; Prop Stylist: Tucker Vines

Ingredients

9 Tbsp. (4 1/2 oz.) unsalted butter, softened, divided, plus more for greasing
3/4 cup, plus 1/3 cup granulated sugar, divided
1/2 tsp., plus 1/8 tsp. kosher salt, divided
2 cups thinly sliced fresh strawberries (from 1 [1 lb.] container)
1 cup (3 3/4 oz.) bleached cake flour (such as Swans Down)
1 tsp. baking powder
1/2 cup sour cream
2 large eggs, at room temperature
1 tsp. vanilla extract
1 tsp. grated lemon zest (from 1 lemon)

Directions

Prepare cake pan:

Preheat oven to 350ºF. Grease an 8-inch round cake pan with additional butter. Line bottom of pan with parchment paper, and grease parchment with additional butter; set aside.

Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines
Make butter mixture:

Melt 3 tablespoons of the butter in a small saucepan over medium. Remove from heat and stir in 1/3 cup of the sugar and 1/8 teaspoon of the salt until fully combined. Spread evenly on bottom of prepared pan.

Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines
Arrange strawberries:

Starting on one side of cake pan, shingle sliced strawberries, slightly overlapping, in rows on top of sugar mixture, alternating direction for each row; set aside.

Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines
Combine dry ingredients:

Whisk together flour, baking powder, and remaining 1/2 teaspoon salt in a medium bowl; set aside.

Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines
Cream butter and sugar:

Beat remaining 3/4 cup sugar and 6 tablespoons butter with an electric mixer on medium speed until light and fluffy, stopping to scrape down sides of bowl as needed, about 2 minutes.

Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines
Add eggs:

Reduce speed to low and beat in eggs, one at a time, beating until just blended after each addition. Beat in sour cream, vanilla, and lemon zest on low, until just combined. With mixer on low, gradually add flour mixture, and beat until just combined, about 20 seconds.

Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines
Add batter to cake pan:

Spoon cake batter into cake pan on top of strawberries, and gently spread into an even layer with an offset or rubber spatula without disturbing strawberries.

Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines
Bake cake:

Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes. Let cool in pan for 15 minutes. Invert onto a platter, remove and discard parchment.

Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines

Let cool completely at room temperature, about 1 hour. Slice and serve.

Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines

Frequently Asked Questions

When should you flip an upside-down cake?

After baking, let the cake cool in pan for 15 minutes to give the juices time to settle before inverting the cake onto a platter. This will help keep the fruit in place.
Can I use frozen strawberries for strawberry upside-down cake?

You can use frozen strawberries for this cake, but be sure to thaw and pat them dry to reduce excess moisture before using.
Can you use a different type of pan for strawberry upside-down cake?

While a round cake pan or cast-iron skillet is most commonly used for upside-down cakes, you can also use a square baking dish, springform pan, or other pans as desired. Note the type of pan may affect the baking time.