Description
This Traditional Strawberry Upside Down Cake is a nostalgic, crowd-pleasing dessert made with sweet, juicy strawberries and a golden, tender cake. Using simple pantry staples and fresh fruit, it’s a stunning treat that’s easier than it looks. Perfect for spring gatherings or family parties, the cake offers a beautiful red topping and mouthwatering aroma straight from the oven. Make-ahead friendly, foolproof, and full of old-fashioned comfort, it’s a sure way to bring smiles to your table.
Ingredients
For the Strawberry Layer
- 4 cups sliced strawberries
- 4 tbsp melted butter
- 1/3 cup granulated sugar
- (Optional) 2 tbsp extra granulated sugar, for more caramelization
- (Optional) 2 tbsp extra melted butter, for richer topping
For the Cake Batter
- 1/2 cup white sugar
- 2 large eggs (room temperature)
- 3 tbsp melted butter (slightly cooled)
- 1 tsp vanilla extract
- 3/4 cup buttermilk (room temperature)
- 1 1/2 cups self-rising flour
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10-inch cake pan with baking spray to ensure the cake comes out easily after baking.
- Make the Cake Batter: In a large mixing bowl, combine 1/2 cup white sugar, 2 eggs, and 3 tablespoons melted (but cooled) butter. Beat with a mixer until light and fluffy. Add 1 teaspoon vanilla extract and 3/4 cup buttermilk, mixing until just combined. Gradually fold in 1 1/2 cups self-rising flour, mixing until just incorporated. Set aside to avoid overmixing, as this can create a dense cake.
- Prepare the Strawberry Mixture: Remove the crowns and slice the strawberries evenly. In a separate bowl, toss the berries with 4 tablespoons melted butter and 1/3 cup sugar. If you like more caramelization and sweetness, add the optional 2 tablespoons sugar and 2 tablespoons butter. Spread the strawberry mixture evenly in the bottom of the prepared cake pan.
- Assemble the Cake: Pour the prepared batter over the strawberries in the cake pan. Use a spatula to gently spread it, completely covering the fruit for even baking and flipping.
- Bake: Bake for 50–55 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Rotate the cake pan halfway through baking for even coloring if desired.
- Cool & Invert: Let the cake cool in the pan for 15 minutes. Run a knife around the pan’s edges, then cover the pan with a serving platter and, using oven mitts, carefully flip it over so the cake is inverted with strawberries on top. Lift off the pan and allow the cake to cool slightly before slicing and serving.
Notes
- For best results, pat the strawberries dry with paper towels before using to prevent a soggy cake.
- Room temperature eggs and buttermilk help the cake bake up lighter and more evenly.
- If you don’t have self-rising flour, use 1 1/2 cups all-purpose flour + 2 teaspoons baking powder + 1/2 teaspoon salt.
- Use a non-stick or well-seasoned cast iron pan for easy unmolding.
- Don’t wait too long to invert; after 15 minutes the syrup is still runny and will keep the top glossy and easy to unmold.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 150–160
- Sugar: 17 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 45 mg
