Small Pan, Big Flavor: Baking an Upside-Down Berry Cake in Your Classic 8" SCANPAN Fry Pan

There’s something special about small-batch baking—whetheryou’re cooking for a smaller crowd, surprising someone you love, or treating yourself to a cozy date night at home. And with SCANPAN’s durable, oven-safe fry pans, youdon’t need a cake tin or specialty equipment to make something impressive. 

Your Classic 8" SCANPAN fry pan is the perfect size for small desserts that feel thoughtful, fresh, and homemade. Thanks to its stovetop-to-oven versatility and reliable nonstick release, it doubles beautifully as a mini cake pan—creating bakery-worthy upside-down cakes with ease. 

We’re making a charming Upside-Down Strawberry & Blueberry Cake that's bright, buttery, and bursting with juicy berry flavor. 

Upside-Down Strawberry–Blueberry Cake (8" Fry Pan) 

Serves: 2–4 

Pan Used: 8" SCANPAN Fry Pan 

Total Time: ~45 minutes 

Ingredients:

For the topping: 

2 tbsp butter 

⅓ cup brown sugar 

1 cup total fresh berries, such as: 

½ cup sliced strawberries 

½ cup blueberries 

Optional: fresh mint leaves or extra berries for garnish 

For the cake: 

(Small-batch version—scaled for an 8" pan) 

¾ cup + 2 tbsp all-purpose flour 

¾ tsp baking powder 

¼ tsp + a small pinch of salt 

¼ cup + 2 tbsp butter, softened 

½ cup + 1 tbsp granulated sugar 

1 large egg 

½ tsp vanilla extract 

⅓ cup total liquid, divided as: 

3 tbsp + 1 tsp whole milk 

3 tbsp + 1 tsp berry purée or water 

Tip: Blend a couple strawberries and blueberries with 1 tsp water for a flavorful substitute 

Optional: ¼–½ tsp lemon zest to brighten the berry flavor 

Directions: 

1. Preheat the oven. Set to 350°F. 

2. Prepare the topping: Melt 2 tbsp butter in your 8" SCANPAN fry pan over medium heat. 

Sprinkle the brown sugar evenly into the melted butter. Scatter strawberries and blueberries across the bottom, creating a colorful, even layer. Remove from heat. 

3. Mix the cake batter: Whisk the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the softened butter and sugar until fluffy. Add the egg and vanilla extract, mixing until smooth. If using, fold in lemon zest for brightness. 

4. Combine the mixtures: Stir together the milk and berry purée (or water). Add the dry ingredients and liquid to the butter mixture in alternating additions, beginning and ending with the flour. Mix gently—just until you no longer see dry streaks. 

5. Bake: Pour the batter over the fruit, spreading it lightly to the edges. Bake for 28–34 minutes, or until the top is golden and a toothpick comes out clean. 

6. Flip & reveal: Let the cake cool for 10 minutes. Run a knife around the pan. Place a small serving plate over the fry pan and flip confidently. Let the pan rest upside down for a minute so the caramelized berry topping settles beautifully. 

7. Garnish & enjoy: Add mint leaves or extra fresh berries for a fresh pop of color. Serve warm for the coziest dessert experience. 

This Upside-Down Strawberry–Blueberry Cake is proof that you don’t need a full-size cake or a big occasion to bake something special. Your 8" SCANPAN fry pan makes it easy, fun, and ridiculously delicious, turning simple berries into a caramelized, colorful showstopper.