Few desserts feel as comforting and nostalgic as a strawberry upside down cake fresh from the oven. This timeless homemade cake pairs juicy strawberries with a soft, buttery crumb and a glossy caramelized topping that looks as good as it tastes. When flipped, the vibrant fruit creates a stunning presentation that’s perfect for family gatherings, spring celebrations, or an easy weekend dessert.

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Made with simple pantry ingredients and fresh strawberries, this recipe delivers bakery-quality results without complicated steps. Even if you’ve never baked an upside down cake before, this foolproof method will guide you to a beautifully moist and flavorful cake every time.

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Ingredients

For the Strawberry Topping

4 cups fresh strawberries, sliced (about 1½ lbs)
4 tablespoons unsalted butter, melted
⅓ cup granulated sugar

For the Cake Batter

½ cup granulated sugar
2 large eggs, room temperature
3 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
¾ cup buttermilk
1½ cups self-rising flour

Instructions

1. Prepare the Pan

Preheat the oven to 350°F (175°C).
Grease a 10-inch round cake pan thoroughly, covering the bottom and sides.

2. Make the Strawberry Layer

Pat sliced strawberries dry with paper towels.
Toss strawberries with melted butter and sugar until evenly coated.
Spread the mixture evenly across the bottom of the prepared pan.

3. Mix the Cake Batter

Beat sugar and eggs until light and fluffy (about 2–3 minutes).
Mix in melted butter and vanilla extract.
Alternate adding buttermilk and flour, starting and ending with flour.
Mix gently until just combined—do not overmix.

4. Assemble and Bake

Carefully pour the batter over the strawberry layer.
Smooth the top without disturbing the fruit.
Bake for 50–55 minutes, until a toothpick inserted into the cake comes out clean.

5. Cool and Flip

Cool the cake in the pan for 10–15 minutes.
Run a knife around the edges.
Invert onto a serving plate in one steady motion.
Allow to cool slightly before slicing.

Pro Tips

Use room-temperature eggs and buttermilk for a softer crumb.
Dry strawberries well to avoid excess moisture.
Flip the cake while still warm so the caramel releases cleanly.

Why This Recipe Works

Fresh strawberries create natural sweetness and vibrant color
Self-rising flour ensures consistent rise and tender texture
Balanced sugar levels prevent an overly sweet topping
Simple steps make it ideal for beginner bakers

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Substitutions & Variations

No buttermilk? Mix milk with lemon juice or vinegar.
Different fruit: Try raspberries, peaches, or mixed berries.
Flavor twist: Add lemon zest or almond extract to the batter.
Butter alternative: Use neutral oil (reduce amount slightly).

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Bake up to 8 hours in advance and store covered at room temperature.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Freezing

Freeze individual slices for up to 2 months.

Reheating

Microwave slices for 15–20 seconds or enjoy at room temperature.

Serving Ideas

Serve warm with vanilla ice cream or fresh whipped cream
Pair with hot coffee or tea for brunch
Garnish with fresh strawberries for extra color

Nutrition (Per Serving Estimate)

Calories: 180–200
Protein: 3 g
Fat: 7 g
Carbohydrates: 30 g
Sugar: 18 g

Frequently Asked Questions

Can I use frozen strawberries?

Yes, thaw and drain them thoroughly before using.

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Why did my cake turn soggy?

Excess moisture from strawberries—dry them well before baking.

Do I need a cast iron pan?

No, a non-stick cake pan works perfectly.

Can I reduce the sugar?

Yes, but reducing too much may affect caramelization.

This traditional strawberry upside down cake is the perfect balance of beauty and simplicity. With juicy fruit, tender cake, and rich flavor, it’s a reliable dessert that always impresses—no special equipment required.