Strawberry Upside Down Cake Recipe

Close-up of strawberry upside down cake with a slice being lifted, showing caramelized baked strawberries on top of a golden, tender cake layer

This strawberry upside down cake is made with fresh sliced berries, a glossy jam-like topping, and a rich, buttery sour cream cake. Once inverted, the caramelized strawberries sit on top for a stunning, old-fashioned presentation that’s perfect for spring and summer.

Prep Time20

Cook Time50

Resting Time1 15

Total Time2 25

Servings: slices

Calories: 434kcal

Author: Sandra

Ingredients

For the Strawberry Topping

4 tablespoons unsalted butter melted
½ cup granulated sugar
2 teaspoons cornstarch
1 pound fresh strawberries 16 oz, hulled and sliced into 4 slices per strawberry (Note 2)
2 tablespoons fresh lemon juice

For the Cake

1½ cups all-purpose flour spooned and leveled (Note 3)
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter room temperature
2 large eggs room temperature (Note 4)
1 teaspoon vanilla extract
¼ cup sour cream room temperature (Note 5)

Instructions

Preheat oven to 350 F (177 C). Pour melted butter into a 9-inch round cake pan. Tilt or swirl the pan to evenly coat the bottom.
Make sure to use a pan with high sides—at least 2 inches tall—to prevent overflow.
In a small bowl, whisk together sugar and cornstarch. Sprinkle it evenly over the butter in the pan.
It may look like a lot of sugar. This will melt and bubble into a syrupy glaze during baking.
In a separate bowl, toss the sliced strawberries with lemon juice. Spread them out in one even layer over the sugar mixture.
It’s okay if the berries overlap slightly. Just try to keep the layer even.
Set the pan aside.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the room temperature butter and sugar on medium speed until light and fluffy (about 2–3 minutes).
This step adds air for a light, tender crumb. Don’t rush it.
Beat in the eggs, one at a time, scraping the bowl as needed. Add vanilla extract with the second egg and mix until combined.
Mix in the sour cream until smooth. Gradually add the dry ingredients, mixing on low speed just until the batter is smooth and thick.
Don’t overmix. Stop as soon as no streaks of flour remain.
Gently spoon the batter over the strawberries and spread it evenly to the edges using an offset spatula or spoon.
Spread gently—try not to shift the strawberries too much so they stay evenly layered once inverted.
Bake for 50–55 minutes, or until golden and a toothpick inserted in the center comes out clean.
If the top is browning too fast, loosely tent with foil during the last 10 minutes of baking.
The top should spring back lightly when pressed.
Let the cake rest in the pan for 15 minutes on a cooling rack. Run a thin knife around the edge to loosen.
Place a large plate or cake stand over the pan and carefully invert. Slowly lift the pan away.
It’s normal for some syrup to spill onto the plate—use a spoon to scoop and drizzle it back on top if desired.
Let cool for at least 1 hour before slicing.

Notes

Avoid springform pans, as they may leak. A standard 9-inch round cake pan with tall sides (2 inches) works best.
The strawberry slices should be thick. Slice them into just 4 slices per strawberry. Use ripe, fresh berries for best results. Frozen berries tend to release too much liquid and will lead to sogginess.
Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and lead to a dense cake.
This helps the batter emulsify properly for even texture. To bring eggs to room temp quickly, place them in warm water for 5–10 minutes.
Use full-fat sour cream for richness and moisture. Greek yogurt (plain, full-fat) can be used as a substitute if needed.

Nutrition