Classic Strawberry Upside Down Cake
This classic strawberry upside down cake features juicy fresh strawberries caramelized in butter and sugar, topped with a soft, moist, bakery-style cake. Flipped after baking, it delivers a stunning presentation and nostalgic homemade flavor perfect for gatherings, brunch, or an easy dessert.
Equipment
- 10-inch round cake pan
- Mixing bowls
- electric mixer or whisk
- rubber spatula
- Oven
Ingredients
- 4 cups fresh strawberries, sliced
- 4 tbsp unsalted butter, melted (for topping)
- 1/3 cup granulated sugar (for topping)
- 1/2 cup granulated sugar (for batter)
- 2 large eggs, room temperature
- 3 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- 3/4 cup buttermilk
- 1 1/2 cups self-rising flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch round cake pan thoroughly.
- Pat the sliced strawberries dry. Toss them with melted butter and sugar, then spread evenly over the bottom of the prepared pan.
- Beat the sugar and eggs together until light and fluffy, about 2–3 minutes.
- Mix in the melted butter and vanilla extract until combined.
- Alternate adding the buttermilk and flour, starting and ending with flour. Mix gently until just combined.
- Carefully pour the batter over the strawberry layer and smooth the top without disturbing the fruit.
- Bake for 50–55 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool the cake for 10–15 minutes, run a knife around the edges, then invert onto a serving plate. Cool slightly before slicing.
Notes
Dry strawberries thoroughly to avoid excess moisture. Flip the cake while still warm so the topping releases cleanly. Best enjoyed the same day but keeps well chilled.