This Strawberry Upside Down Cake is a delectable take on the traditional pineapple upside-down cake, and it’s the ideal dessert for the warm summer months. This cake is not only delicious but also very simple to prepare because of the vivid strawberry topping that is baked directly into the batter.

My Pineapple Upside Down Cake, which is one of my all-time favorite sweets, served as the inspiration for my Strawberry Upside Down Cake. This recipe begins with my luscious vanilla cake, exactly as the pineapple version did; the only difference is that a few adjustments are made to allow for the different sizes of the pan.

This strawberry cake is moist and a touch thick, but it’s a good sort of dense, so it fits the bill for what a good upside-down cake should be. It has not lost its tenderness and is not too hefty. The fact that the cake is sweet without being too so complements the taste of the fresh strawberries well.

For this strawberry upside-down cake, you will only need to gather a few fundamental ingredients. The following is a list of everything you will need to get started:


160 grams.Of all-purpose flour.

1 small spoon.Of baking powder.

1/4 small spoon.Of salt.

6 large spoons.Of unsalted butter; at room temp.

2 large spoons.Of vegetable oil.

150 grams.Of white sugar.

1 1/2 small spoons.Of vanilla extract.

2 large beaten eggs.

2 large spoons.Of almond milk.


2 large spoons.Of unsalted butter – melted.

100 grams.Of white sugar.

400 grams.Of fresh sliced strawberries.


Before you begin, set the oven’s temperature to 350°F.

Step 1:

Mix the melted butter and sugar together and spread it evenly on the bottom of a 9-by-2-inch cake pan.

Step 2:

Set the strawberry slices on top of the sugar, and p Place some around the edge of the pan first, and then fill the middle.

Step 3:

For the cake batter, mix the flour with baking powder, and salt in a medium-sized bowl and set it aside.

Step 4:

Melt the butter, mix it with oil, granulated sugar, and vanilla extract in a large bowl and beat with a mixer until the mixture is light in color and fluffy, about 3 minutes. Don’t rush through the creaming step.

Step 5:

Now, mix the eggs one at a time, mixing until they are mostly mixed in after each one. If you need to, scrape down the sides of the bowl to make sure all of the ingredients are well mixed.

Step 6:

Mix in half of the dry ingredients until most of them are mixed in. Then add the milk slowly and stir until everything is well mixed. Even if the batter looks a little lumpy, that’s fine.

Step 7:

Add the rest of the dry ingredients and mix until everything is smooth and well mixed. If you need to, scrape down the sides of the bowl to make sure all of the ingredients are well mixed. Don’t mix the batter too much.

Step 8:

Spread the batter out evenly in the cake pan that has been prepared.

Step 9:

Bake for 45–50 minutes, covering the top with foil after 35 minutes if necessary to keep it from getting too brown. When a toothpick stuck in the middle comes out clean, the cake is done.

Step 10:

Take the cake out of the oven and gently press it down to get rid of any domes. I put a dish towel on top of the hot cake so I could press down on it.

Step 11:

Let the cake cool for 30 minutes in the pan, then flip it over onto a cooling rack. Let the cake sit for a while before you serve it.

It’s better when it’s still warm, but if you let it cool to room temp, you can warm a piece in the microwave for just 15 secondStep 12:s.