Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
Strawberry Lemon Upside-Down Cake has been one of my all-time favorites since I first baked it for my family’s summer picnic last year. The combination of juicy strawberries, zesty lemon, and the caramelized golden topping always brings smiles and a little excitement to the table. This cake isn’t just about sweetness—it’s about warmth, family, and the little joys of baking in your own kitchen. Over the years, I’ve perfected this recipe, making it simple enough for anyone to whip up, yet impressive enough to serve at special occasions.
Every time I make my Strawberry Lemon Upside-Down Cake, I think of my mum teaching me to carefully layer the fruit at the bottom of the pan. The smell of butter, sugar, and lemon zest caramelizing in the oven is unforgettable. There’s something magical about flipping the cake out of the pan and revealing that glossy, fruity topping it always feels like a celebration of summer in every slice.
This recipe is perfect for using fresh, ripe strawberries, though you can also experiment with frozen berries if needed. The tang of lemon brightens every bite, balancing the sweetness beautifully. I’ve baked this cake for birthdays, tea parties, and even casual Sunday afternoons when I wanted to bring a little joy to my family’s day. It’s a recipe that feels nostalgic, comforting, and utterly delicious.
Why I Love Making This Recipe
I love Strawberry Lemon Upside-Down Cake because it’s the kind of dessert that brings people together. Baking it is a ritual: washing and slicing the strawberries, grating the lemon zest, layering the ingredients carefully in the pan. And the reward? That golden, caramelized topping that glistens when you flip the cake out.
It’s also incredibly versatile. I often serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Sometimes, I make mini versions for afternoon tea with friends. The aroma fills the house, sparking conversation and a little anticipation. Baking this cake reminds me that food is not just sustenance—it’s love shared, moments remembered, and memories created.
Ingredients & Little Kitchen Secrets
Here’s what I use every time I make my Strawberry Lemon Upside-Down Cake:
For the Topping:
- 4 tbsp unsalted butter
- 1/3 cup brown sugar, packed
- 2 cups fresh strawberries, hulled and halved
- Zest of 1 lemon
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Kitchen Secrets:
- Always use room-temperature butter and eggs for a smoother batter.
- Sift your flour, baking powder, and baking soda for a light, fluffy cake.
- Don’t skip the lemon zest in both the topping and cake—it really elevates the flavor.
- Use a non-stick pan or line your pan with parchment for an easier flip.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt 4 tbsp butter in a small saucepan and mix with 1/3 cup brown sugar. Pour the mixture into the bottom of the pan.
- Arrange the halved strawberries over the sugar mixture in a single layer. Sprinkle the lemon zest evenly on top.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Mix in the sour cream, lemon juice, and lemon zest until smooth.
- Gradually fold in the dry ingredients, mixing until just combined.
- Pour the batter over the strawberries and smooth the top with a spatula.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes, then carefully invert onto a serving plate.
How I Serve It at Home
I love serving this Strawberry Lemon Upside-Down Cake warm, right out of the oven. A little scoop of vanilla ice cream on top makes it extra indulgent. For casual afternoon tea, I slice it into wedges and place it on a pretty cake stand. Sometimes, I drizzle a tiny bit of leftover strawberry syrup from the pan over the top for extra shine and flavor.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheating: Warm slices in the microwave for 15–20 seconds for that freshly-baked feel.
- Make-Ahead: You can assemble the topping and cake batter separately, refrigerate overnight, and bake the next day for a stress-free dessert.
100-Word Short Version
Strawberry Lemon Upside-Down Cake is a simple, joyful dessert bursting with summer flavors. I layer fresh strawberries over a caramelized butter-brown sugar base, add a zesty lemon-infused cake batter, and bake until golden. Flipping it reveals a glossy, fruity topping that’s irresistible. Perfect for birthdays, afternoon tea, or casual family moments, this cake brings warmth, nostalgia, and happiness to any table. Serve warm with ice cream or whipped cream for extra delight. With easy steps, simple ingredients, and little kitchen secrets, it’s a recipe that anyone can master and enjoy with loved ones.
Recipe Card Section
⏱️ Time:
- Prep: 15 minutes
- Cook: 35–40 minutes
- Total: 50–55 minutes
🛒 Ingredients:
- 4 tbsp unsalted butter (topping)
- 1/3 cup brown sugar (topping)
- 2 cups fresh strawberries, hulled and halved
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch pan.
- Melt 4 tbsp butter, mix with brown sugar, pour into pan.
- Arrange strawberries and lemon zest over sugar mixture.
- Whisk flour, baking powder, baking soda, and salt.
- Cream 1/2 cup butter and sugar, beat in eggs and vanilla.
- Mix in sour cream, lemon juice, and zest.
- Fold in dry ingredients. Pour over strawberries.
- Bake 35–40 minutes, toothpick test for doneness.
- Cool 10 minutes, invert onto plate.
📝 Notes:
- Room-temperature ingredients make the cake fluffier.
- Don’t overmix batter to avoid a dense cake.
- Can substitute frozen strawberries if fresh are unavailable.
- Serve with ice cream, whipped cream, or a drizzle of syrup.
🍽️ Nutrition:
Serving size: 1 slice 🍰
Calories: 280 kcal
Sugar: 22g
Sodium: 120mg
Fat: 12g
Saturated fat: 7g
Unsaturated fat: 5g
Trans fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg
Strawberry Lemon Upside-Down Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Strawberry Lemon Upside-Down Cake is a moist, flavorful dessert bursting with fresh strawberries and zesty lemon. Perfect for family gatherings, afternoon tea, or casual weekends, this cake is easy to make and irresistible when flipped to reveal a caramelized fruit topping.
Ingredients
- 4 tbsp unsalted butter (topping)
- 1/3 cup brown sugar (topping)
- 2 cups fresh strawberries, hulled and halved
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pan.
- Melt 4 tbsp butter, mix with brown sugar, pour into pan.
- Arrange strawberries and lemon zest over sugar mixture.
- Whisk flour, baking powder, baking soda, and salt.
- Cream 1/2 cup butter and sugar, beat in eggs and vanilla.
- Mix in sour cream, lemon juice, and zest.
- Fold in dry ingredients. Pour over strawberries.
- Bake 35–40 minutes, toothpick test for doneness.
- Cool 10 minutes, invert onto plate.
Notes
- Room-temperature ingredients make the cake fluffier.
- Don’t overmix batter to avoid a dense cake.
- Can substitute frozen strawberries if fresh are unavailable.
- Serve with ice cream, whipped cream, or a drizzle of syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Conclusion
Strawberry Lemon Upside-Down Cake is more than just a dessert it’s a way to share love, stories, and special moments with those around you. Baking it always brings joy to my kitchen and smiles to my family’s faces. I hope this recipe inspires you to create your own sweet memories and enjoy the magic of homemade baking. Remember, it’s not just about the cake it’s about the warmth, the laughter, and the shared happiness it brings.