🍓 Cast Iron Strawberry Upside-Down Cake (Easy, Buttery & Bursting with Fresh Strawberries!)
❤️ A Nostalgic Story — “I Tried It… and Knew It Was a Keeper”
You know those recipes you try once, and before the first bite even cools, you know they’re staying in your rotation forever? That was this Cast Iron Strawberry Upside-Down Cake for me.
It started out simple: a quiet morning, a craving for something sweet, and a few too many strawberries sitting in the fridge. I’d seen a version of this cake circulating online, and something about that glossy strawberry topping caught my eye. So I pulled out my cast iron skillet, melted some butter, sliced the berries, and let the kitchen fill with the smell of brown sugar caramel and warm summer fruit.
And when I flipped that cake out—still steaming, ruby-red strawberries glistening, caramel dripping down the sides—I knew instantly: keeper. A recipe worth making again and again.
If you’ve ever loved warm fruit desserts like pineapple upside-down cake, this strawberry version will win you over instantly. It’s buttery, nostalgic, beautiful, and perfect for spring and summer gatherings. And just like many of my best-loved treats—such as Mommaw Candy or the ever-popular Christmas Crack—this dessert requires almost no effort and delivers BIG payoff.
Let’s get baking.
⭐ Why This Cake Is So Wonderful
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Made with fresh strawberries
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Caramel layer forms right in the skillet
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Semi-homemade batter (easy and reliable)
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Perfect spring or summer dessert
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Amazing warm or room-temperature
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Uses everyday ingredients
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NO mixer required
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Keeps beautifully and reheats like a dream
If you enjoy easy desserts like this, you’ll also love the old-fashioned sweetness of Russian Tea Cakes and the simplicity of my other fast favorites like Christmas Crack Snack Mix.
🛒 Ingredients
You only need a handful of pantry staples:
For the Strawberry Topping
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1 cup butter, divided
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1 cup firmly packed light brown sugar
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1 (16-oz) package fresh strawberries, washed, cored & sliced
For the Cake
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1 (15.25-oz) box yellow or butter cake mix
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1 cup water
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3 eggs
🍓 Ingredient Tips
Strawberries
Fresh works best. Frozen strawberries release too much liquid—if using frozen, thaw and drain well.
Brown Sugar Caramel
Light brown sugar gives a mellow caramel flavor, while dark brown sugar adds deeper molasses notes.
Cake Mix
Yellow or butter cake mix creates the perfect tender crumb.
👩🍳 How to Make Strawberry Upside-Down Cake (Step-by-Step)
Step 1 — Preheat Oven
Preheat to 325°F.
Wash, core, and slice the strawberries.
Step 2 — Make the Caramel Base
In a 10.5-inch cast iron skillet, melt ½ cup butter and brown sugar over medium heat.
Stir constantly until melted.
Remove from heat.
Step 3 — Arrange Strawberries
Place sliced strawberries across the caramel layer, pressing gently into the mixture.
Step 4 — Mix Cake Batter
Melt the remaining ½ cup butter.
Combine melted butter with cake mix, water, and eggs.
Mix well.
Step 5 — Bake
Pour batter over the strawberries.
Bake 45–50 minutes, until a toothpick inserted into the center comes out clean.
Step 6 — Flip While Hot
Immediately place a large plate or platter over the pan.
Carefully flip the skillet over.
The cake should release easily.
⭐ Expert Tips & Troubleshooting
🍓 My caramel seems too thin!
Totally normal—strawberries release juice. It thickens as it cools.
🍓 Cake stuck to the pan?
Let it rest 5 minutes before flipping next time.
🍓 Want thicker caramel?
Cook the brown sugar/butter mixture 1–2 extra minutes before adding strawberries.
🍓 Batter overflow?
Use a 12-inch skillet OR place on a sheet pan.
🎀 Variations & Add-Ins
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Add blackberries or blueberries
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Add lemon zest to the batter
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Use dark brown sugar for deeper caramel flavor
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Add almond extract (½ teaspoon)
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Top with whipped cream or vanilla ice cream
🍽️ Serving Suggestions
Serve warm with:
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Fresh whipped cream
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Vanilla bean ice cream
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A dusting of powdered sugar
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Crème fraîche (my personal favorite)
This cake shines at:
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Summer barbecues
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Easter brunch
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Mother’s Day brunch
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Fourth of July gatherings
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Any weekend breakfast treat
Pair with a sweet treat like Mommaw Candy for a nostalgic dessert trio.
❄️ Storage & Make-Ahead
Refrigerator
Keeps 3–4 days, covered.
Freezer
Wrap slices individually and freeze for up to 2 months.
Reheat
Warm slices in microwave 10–15 seconds.
❓ FAQs
Can I use frozen strawberries?
Yes, but thaw and drain well.
Can I use a different pan?
A 9-inch cake pan works—just melt the butter/brown sugar separately and pour into the pan.
Can I double it?
Yes — use a 12-inch skillet.
Name: Cast Iron Strawberry Upside-Down Cake
Equipment
- 0.5-inch cast iron skillet
- Large mixing bowl
- Spatula
- Whisk
Ingredients
- For the Strawberry Topping
- 1 cup butter divided
- 1 cup firmly packed light brown sugar
- 1 16-oz package fresh strawberries, washed, cored & sliced
- For the Cake
- 1 15.25-oz box yellow or butter cake mix
- 1 cup water
- 3 eggs
Instructions
- . Preheat the oven to 325°F. Wash, core, and slice the strawberries.
- In a 10.5-inch cast iron skillet, melt 1/2 cup butter and the brown sugar over medium heat, stirring constantly until the mixture is melted and combined. Remove from heat.
- Arrange the sliced strawberries evenly over the caramel layer, pressing them gently into the mixture.
- Melt the remaining 1/2 cup butter. In a large mixing bowl, combine the melted butter, cake mix, water, and eggs. Mix until smooth.
- Pour the cake batter evenly over the strawberries in the skillet.
- Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Immediately place a large plate or platter over the skillet and carefully invert the cake. Lift the skillet away slowly so the strawberry topping releases cleanly.
- Serve warm, optionally topped with whipped cream, vanilla ice cream, or fresh strawberries.
Notes
