Strawberry Upside-Down Cake: the delicious dessert recipe made in a skillet

Total time: 25 Min
Difficulty: Low
Serves: 6 people
By Cookist

This cake is so delicious and chock full of strawberries, you might just want to have it for breakfast! And don’t worry, if you don’t have an oven, you can still make this Strawberry Upside-Down Cake.

It’s a quick and easy dessert recipe. The flavor is sweet, while the texture is moist and soft on the inside with a crisp crust. The cake comes together so quickly! First, you cook the strawberries in a sugar syrup, then pour the batter on top. Cover and cook, then flip to finish the cake with a crispy crust. So delicious and no oven necessary!

Strawberry Upside-Down Cake Ingredients

Eggs – use large eggs that are at room temperature.

Sugar – use granulated sugar.

Milk – use full-fat milk for best results.

Olive oil – used instead of butter; creates a moist cake.

Flour – use all-purpose flour, not cake flour.

Baking powder – use baking powder, and not baking soda!

Strawberries – use fresh strawberries, if you want to use frozen strawberries, see our tips below.

How To Make Strawberry Upside-Down Cake

Prepare the strawberries by slicing them thinly. Melt the butter in a pan over medium heat. You can use either a cast iron pan or a heavy-bottomed non-stick skillet. Once the butter becomes foamy, add the sugar. Stir until the sugar starts to melt, then add the strawberry slices.

Meanwhile, make the cake batter. Mix together the wet ingredients, then sift in the dry ingredients. Use a spoon to marble the sugary strawberries throughout the batter. Cover with a lid, and cook until cooked through. Flip the cake over and cook for a few more minutes to create a crust—this will prevent a soggy bottom.

Tips For Making Easy Strawberry Cake

Serve the strawberry skillet cake plain with powdered sugar, or top with frosting (basic vanilla buttercream, or cream cheese frosting).

It will also taste delicious with freshly whipped cream or ice cream!

How To Store Strawberry Skillet Cake

Store the strawberry upside-down cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

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for the strawberries
150 g
30 g (2 tbsp)
30 g (2 tbsp)
for the cake
100 g (1/2 cup)
vanilla sugar
10 g (2 tsp)
Olive oil
100 ml
200 ml (4/5 cup)
300 g (2 2/5 cups)
Baking powder
10 g (1 tbsp)
Powdered sugar


Cut strawberries into slices.

Melt butter and sugar in a pan.

Place strawberries in a pan and cook for about 5 minutes.

Mix together the eggs, sugar, vanilla, oil, and milk.

Sift in the dry ingredients and mix until combined.

Pour into the pan over the strawberries.

Use a spoon to swirl the sugary strawberries around the batter.

Cover and cook until done.

Turn the cake over in the pan and bake the crust a little.

Slice, serve and enjoy!

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