Strawberry Upside Down Cake
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
Strawberry Upside Down Cake. Easy and delicious! A moist vanilla scratch cake baked on top of ripe summer strawberries. Best served warm with ice cream!
Originally published August 2015.
Summer does present its minor dilemmas for me, especially when it comes to produce shopping. I tend to get a little over excited about beautiful summer fruits like plums and especially peaches.
I tend to overbuy for fear these beautiful specimens, at their peak of perfection, will not be found on my next visit to the market.
This sometimes leaves me scrambling to clear them from the fridge or counter top fruit bowl. Most often they turn into small batches of jam when necessity dictates, like the Roasted Strawberry Jam shown below. Everyone knows I hate to throw anything out.
Upside down cake is the answer.
One excellent use for many fruits that need to be used quickly is a classic upside down cake. This recipe can be adapted to use other summer fruits too, like peaches, or even fall apples a little later on.
This time it was a some strawberries that were just going past their peak which got my attention.
In very little time, Spouse and I turned them into this beautiful cake which we had at the end of a barbecue chicken dinner a few days ago.
I had used some of my new Maple Apple Barbecue Sauce on the chicken which we served only with tossed salad, so a little reward at the end of the meal was very nice.
In my experience, an upside down cake is best served while still warm, with a little vanilla whipped cream or good vanilla ice cream on the side.
Leftovers are fine and will still taste great but may baked fruits will begin to discolour several hours after baking. If you want to present it at its very best, plan to serve it about a half hour out of the oven.
Love strawberry recipes?
Be sure to check out our collection of 50 Recipes for Strawberry Inspiration. From strawberry cake to strawberry balsamic salad and much much more!
Like this Strawberry Upside Down Cake recipe?
You'll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Strawberry Upside Down Cake
Strawberry Upside Down Cake - easy and delicious! A moist vanilla scratch cake baked on top of ripe summer strawberries. Best served warm with ice cream!
Ingredients
- ½ cup sugar
- 2 tablespoon corn starch
- 4 cups fresh strawberries, quartered
- 1 teaspoon vanilla extract
For the cake batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- 1½ cups sugar
- ½ cup butter, melted
- ½ cup vegetable oil
- 1 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Grease and flour a 10 inch round cake pan very well and preheat oven to 350 degrees F. A large 9 or 10 inch tube pan or an 9x9 inch square baking pan can also be used. (8x8 will be too small)
- The strawberries I used in this recipe were quite large, so I cut them in quarters but if you have smaller strawberries, just cut them in half. The 4 cup measurement is for the berries after they have been chopped.
- Mix the corn starch and ½ cup sugar together and sprinkle over the strawberries along with the 1 teaspoon vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan.
- To prepare the cake batter begin by sifting together the flour baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat together the eggs, sugar at high speed until very foamy.
- Mix together the butter and vegetable oil in a measuring cup with a spout.
- Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.
- Stir the vanilla extract into the milk.
- Fold in the dry ingredients alternately with the milk. When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions.
- Pour the batter over the strawberries in the baking pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked.
- Cool in the pan for about 10 minutes before inverting onto a heatproof serving plate.
- Serve with whipped cream or vanilla ice cream if you like.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
gAmount Per Serving Calories 415Total Fat 19gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 12gCholesterol 84mgSodium 265mgCarbohydrates 56gFiber 2gSugar 37gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Can used frozen strawberries for the upside down cake , Thank you .
You probably can. The color wont be as vibrant but it will probably be fine.
Hey Barry,
If I wanted to mix strawberries and rhubarb, or straight rhubarb instead, how would you adjust the sugar?
Cheers,
Ashley
Thats really a matter of preference, depending upon whether you like tart rhubarb flavour or not. I'd increase the sugar in the fruit by 1/4 cup and see how that goes.
I just made this. Are you sure about the cake pan size? The recipe for the cake alone filled two- 10 inch cake pans. Would definitely recommend a bunts cake pan instead, and even then it would probably be too full.
I think you may have got your sizes wrong. This would not fill 2 pans.
I came running ....never wudda thot of it ...wanna try it ...however it doesnt look dessert pretty so i thot about maybe adding a whip topping picture frame to offset that strawberry face but i really wanna make this!!
Hi Barry!!
Would this cake work with your roasted strawberries recipe? I was thinking of making it in a bundt pan and putting the strawberries on the bottom and middle of the batter.... something like your cinnamon roll cake recipe. I appreciate your comments and thoughts as every recipe I have tried so far has been superb!
Thank you so much for all your recipes
It is an interesting idea to use the roasted strawberry jam. I'd give it a whirl. Let me know how it turns out. I might try it myself. Barry.
Hi! I just made this recipe, and while the sides were perfectly baked, the middle of the cake was still runny after 70 minutes in the oven! I literally had to scoop out the middle half part of the cake with a spoon, but the rest was fine. What do you think could be the reason for that?
No idea. Oven temp is off? wrong sized pan?
I've never had one of your recipes let me down (if I follow to directions 😉 )
Seriously, I just love your baked goods! Keep it up!!
Omg I feel like a real baker! This was amazing!!!
Made this for a birthday and it was honestly, an award winning cake! Plus it look spectacular. I used a combination af fresh raspberries and strawberries, reduced the sugar to a cup and used 10% cream. Also used a bundt pan after reading a previous comment and so glad I did. No way everything would have fit in a cake pan. It filled the bundt pan 3/4 of the way and it's much deeper.
I will make this cake again in a heartbeat.
Just made this recipe & it was absolutely delightful! Thank you! I cut the recipe down in half since I didn’t have enough strawberries and it was still delicious 🙂 (though it looked like a flat cake haha).
My granddaughter requested a chocolate cake with strawberries. Could I add cocoa to the cake batter? If so how much?