Try my Easy Strawberry Upside Down Cake in a Bundt Pan for a delicious summer-time cake! This homemade strawberry cake is made from scratch with self rising flour and features sliced fresh strawberries and a light brown sugar glaze that tastes incredible.

Homemade Easy Strawberry Upside Down Cake

Name: Homemade Easy Strawberry Upside Down Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 1/2 cups fresh strawberries, washed, dried, and sliced; 5 tbsp unsalted butter, melted; 1/3 cup light brown sugar; 2 cups self-rising flour, sifted; 1/4 tsp salt; 1 1/4 cups granulated sugar; 1/2 cup unsalted butter, melted; 1 cup sour cream (or whole milk); 4 large eggs; 1/2 cup oil; 1/2 Tbsp vanilla extract

If you love strawberries then you’re going to fall in love with today’s recipe for my Homemade Easy Strawberry Upside Down Cake.

This homemade strawberry cake is beautifully made in a Bundt pan and features a simple, made from scratch, homemade vanilla cake that’s topped with sliced fresh strawberries, and a light brown sugar glaze.

This strawberry upside down cake tastes absolutely incredible and is such a fun twist on my popular Crushed Pineapple Upside Down Cake.

Best of all this strawberry cake is very easy to make and perfect for summer time entertaining!

If you want to learn how to make Strawberry Upside Down Cake, then keep reading for the full recipe below and check out my video tutorial over here.

Don’t forget to subscribe to my Youtube Channel for weekly recipe videos!

What is a strawberry upside down cake?

Just like any upside down cake, strawberry upside down cake is made upside down and then inverted after baking for a beautiful, show stopper cake.

Strawberry Upside Down Cake is made by lining the bottom of a bundt cake pan with a butter and brown sugar glaze, topping with a layer of sliced fresh strawberries, and then topped with a homemade vanilla cake batter.

Tips for Making Strawberry Upside Down Cake

Use Fresh Strawberries

For the absolute best, naturally sweet flavor, I recommend using fresh strawberries when they are in their peak season.

This can vary depending on where you live, but strawberry season is usually from mid-May until the end of July.

I always taste my strawberries before baking with them and depending on their sweetness and ripeness level you can always add a little bit of sugar or lemon juice to enhance the flavor.

Use Light Brown Sugar

Although many strawberry upside down cake recipes use granulated sugar, I recommend sticking with the traditional light brown sugar.

Not only is it absolutely delicious combined with the tart flavor of fresh strawberries, but it also adds moisture to the cake and creates a beautiful strawberry glaze on top of the cake.

Sift Your Flour

I ALWAYS recommend sifting your flour when making homemade cakes to prevent lumps in your cake.

Sifting is super easy, only takes just a few extra seconds to do, and it helps create a lighter, fluffy texture.

I use this affordable set of sifters all the time when I’m baking and it’s the best.

Cool Before Flipping

Avoid trying to flip your strawberry upside down cake too soon and instead let it cool for 10-15 minutes first. This allows the strawberry cake to firm up a bit.

After the cake has cooled 10-15 minutes, run a sharp, thin knife around the cake edges.

Next, place the plate or platter you plan to use for serving on top of your strawberry upside down cake pan and use a swift motion to flip your cake.

Let the cake fall down on its own and if you feel any resistance on any of the sides use a spoon to tap on the cake pan to get it to release.

Gently slide the cake pan up and marvel at the beauty of your strawberry cake!

Fresh Strawberry Upside Down Cake Variations:

Add Chocolate

Love strawberries and chocolate?

Add in ½ cup of semi-sweet chocolate chips or white chocolate chips to the cake batter for a delicious flavor.

Add Marshmallows

Marshmallows and strawberries go together like peanut butter and jelly.

If you’d like to add them to this cake, sprinkle an even layer of marshmallows on top of the strawberries between the cake batter. It will create a yummy glaze.

Make a Mixed Berry Cake

Strawberries alone are delicious but if desired you can make this upside down cake with a mix of your favorite fresh berries.

Blueberries, raspberries, or blackberries can all be added to this cake and the mix of colors would look beautiful.

Use Your Favorite Cake Mix

This strawberry upside down cake is super easy to make, but if desired you can always use a simple boxed cake mix.

Simply substitute an 18.25 ounce boxed cake mix for my homemade recipe.

I’d recommend white, yellow, or strawberry cake mix for best results.

Topping Ideas:

This cake is absolutely delicious completely on its own, but if you like to add a little something extra, I recommend topping it with a dollop of fresh whipped cream or a scoop of vanilla ice cream.

You could also add a drizzle of cream cheese icing that would taste so yummy!

More Strawberry Cake Recipes:

Strawberry Upside Down Cake FAQ’s

Can you use strawberries in an upside down cake?

Yes! Although I love a traditional Pineapple Upside Down Cake, strawberry upside down cake is a must try!

It’s incredibly delicious and easy to make with sliced, fresh strawberries.

Can you use any fruit for an upside down cake?

Yes! Upside down cakes are delicious with all kinds of fruits.

Make sure you check out my Crushed Pineapple Upside Down Cake and Caramel Apple Upside Down Cake.

When should you flip an upside down cake?

I always recommend waiting 10-15 minutes for your cake to cool before flipping it.

After that, run a sharp, thin knife around the cake edges and place a plate on top of your cake pan.

In a swift motion, quickly flip your cake over and let the cake naturally fall down on its own before gently sliding the cake pan up.

How do I make sure my upside down cake doesn’t stick?

To prevent sticking, make sure you grease your cake pan really well with non-stick cooking spray.

It’s also best to remove your cake from the pan after it’s cooled for 10-15 minutes, otherwise the strawberry juices can cause your cake to stick to the pan.

This is my favorite non-stick bundt cake pan.

Does strawberry upside down cake need to be refrigerated?

Initially strawberry upside down cake can be stored at room temperature for up to 24 hours, but after that yes it should be refrigerated to maintain freshness.

Follow my storage instructions below.

How to Store Strawberry Upside Down Cake

At Room Temperature:

This cake can be stored covered with a lid or plastic wrap at room temperature for 24 hours.

In The Fridge:

After that I recommend storing it in an airtight container or covering it with plastic wrap and refrigerating.

In the fridge, this cake will remain fresh for 3-4 days.

To Re-heat:

This cake is best served warm and slices can easily be re-heated in the microwave for 15-30 seconds at a time until warm.

Can You Freeze It?

I personally don’t recommend freezing a strawberry upside down cake as the moisture from the strawberries will make the cake too soggy when freezing/thawing.

How to Make Strawberry Upside Down Cake in Bundt Pan (step-by-step photos)

Tools Needed:

Step 1:

Prepare your homemade vanilla cake batter.

Step 2:

Wash, dry, and dice fresh strawberries into slices. Place on a paper towel lined plate and pat dry.

Step 3:

Spray Bundt cake pan with non-stick cooking spray. Pour melted butter in the bottom of the pan, sprinkle evenly with light brown sugar, and top with sliced strawberries.

Step 4:

Pour cake batter on top of strawberries and bake in the oven until cake is a light golden brown.

Step 5:

Let cake cool in the pan for 10-15 minutes before flipping onto plate. Serve warm and if desired top with whipped cream or vanilla ice cream.

Strawberry Upside Down Cake Recipe and Video Tutorial

Homemade Easy Strawberry Upside Down Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kindly Unspoken
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 16 servings 1x
Category: Dessert
Method: Oven, Baking
Cuisine: American

Ingredients

Scale

Strawberries and Glaze

3 1/2 cups fresh strawberries, washed, dried, and sliced
5 tbsp unsalted butter, melted
1/3 cup light brown sugar

Homemade Vanilla Cake

2 cups self-rising flour, sifted
1/4 tsp salt
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1 cup sour cream (or whole milk)
4 large eggs
1/2 cup oil
1/2 Tbsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

First preheat your oven to 350 degrees F and generously spray a Bundt cake pan with non-stick cooking spray.
Next wash strawberries and use a knife to cut them into slices. Place sliced strawberries on a paper-towel lined plate and pat dry.
In a medium bowl, sift self-rising flour and combine with salt. Set aside
In a large mixing bowl, place eggs, sugar, oil, melted butter, and vanilla extract. Use an electric hand mixer and mix on low-medium speed for 2 minutes until smooth.
Next, add in sour cream and beat until combined.
Next begin adding in flour mixture in increments and mix until just combined and the flour is no longer showing. Do not overmix.
In a microwave safe bowl, melt 5 tbsp butter and pour into the bottom of Bundt cake pan. Sprinkle evenly with light brown sugar. Top with sliced strawberries.
Pour cake batter evenly over strawberries and bake in the oven for 45 minutes to 55 minutes or until cake is a light golden brown.
Let cake cool on a wire cooling rack for 10-15 minutes.
After the cake has cooled, run a sharp, thin knife around the cake edges. Next, place a plate on top of your strawberry upside down cake pan and use a swift motion to flip your cake. Let the cake fall down on its own and if you feel any resistance on any of the sides use a spoon to tap on the cake pan to get it to release. Gently slide the cake pan up and marvel at the beauty of your strawberry cake!
Serve warm and if desired top with whipped cream or vanilla ice cream.

Notes

Store leftover cake covered with a lid or covered with plastic wrap at room temperature for 24 hours or refrigerate in an air tight container for 3-4 days. Re-heat slices in the microwave for 15-30 seconds until warm.

More Strawberry Desserts:

I hope you enjoyed today’s recipe for my Homemade Easy Strawberry Upside Down Cake!

Do you love eating all the strawberry desserts in the summer months too? Let me know in the comments below!

Thanks for stopping by! – Cara

Homemade Easy Strawberry Upside Down Cake