Question 1

Can I use frozen strawberries instead of fresh?

Accepted Answer

Fresh strawberries are best for this recipe. They hold their shape better and won’t release as much liquid. If you do use frozen, thaw and drain them very well before layering, and be aware the topping may be softer.

Question 2

Do I need to grease the pan?

Accepted Answer

No extra greasing is needed. The melted butter at the bottom of the pan acts as the nonstick layer. Just be sure to swirl it evenly and use a pan with high sides.

Question 3

Can I bake this in a springform pan?

Accepted Answer

It’s not recommended. Upside down cakes are juicy by nature, and springform pans can leak. A solid 9-inch round cake pan with tall sides is your best bet for a clean, successful bake.

Question 4

How do I keep the strawberries from sticking to the pan?

Accepted Answer

Make sure the butter fully coats the bottom of the pan and the sugar is sprinkled evenly. After baking, let the cake rest for 15 minutes before inverting. It helps the topping release smoothly.

Question 5

Can I make this ahead of time?

Accepted Answer

Yes! This cake holds up well for a day. You can bake it the night before, let it cool completely, then cover and store it at room temperature or in the fridge. Let it come to room temp before serving.

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