Traditional Strawberry Upside Down Cake

Growing up, my mom always made this classic cake whenever we had extra strawberries in the summer. There’s something special about flipping over a warm cake and watching the sweet fruit and syrup slowly drip down the sides. Now, when my own kids spot fresh strawberries at the market, they know exactly what to ask for.

I love how this strawberry upside down cake comes together with basic pantry ingredients, and it’s much easier than you might think. While pineapple usually gets all the attention in upside down cakes, strawberries bring their own magic to this dessert. And the best part? Your kitchen will smell amazing while it bakes.

If you’ve never tried making an upside down cake before, don’t worry – I’ll walk you through each step. It’s become one of my go-to desserts for spring gatherings, and I haven’t met anyone who doesn’t smile when they see those rows of strawberries peeking through the golden cake.

What Kind of Strawberries Should I Use?

Fresh strawberries are your best bet for this upside-down cake, though frozen ones can work in a pinch if you thaw and drain them well first. When shopping for fresh strawberries, look for ones that are bright red all the way through, without any white or green patches near the stem – these will give you the sweetest flavor. Medium to large berries are ideal for this recipe since you’ll be slicing them, making it easier to create an even layer on the bottom of your cake. If you’re buying strawberries in advance, store them unwashed in the refrigerator and only rinse them right before you’re ready to use them in your recipe.

Options for Substitutions

This sweet strawberry cake can be made with several ingredient swaps if needed:

• Buttermilk: No buttermilk? Make your own by adding 2 teaspoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. Plain yogurt thinned with a bit of milk works too!
• Self-Rising Flour: If you only have all-purpose flour, you can make self-rising flour by adding 2 teaspoons of baking powder and ½ teaspoon of salt to 1½ cups of all-purpose flour.
• Fresh Strawberries: While fresh berries are best, you can use frozen strawberries in a pinch – just thaw and drain them well first. Other berries like raspberries or a mix of berries can work too.
• Butter: You can swap the butter with margarine or neutral-flavored oil, though butter gives the best flavor. If using oil, use about 25% less than the butter amount called for.
• Vanilla: Out of vanilla? Try almond extract (use just ¼ teaspoon as it’s stronger) or maple syrup for a different but nice flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making strawberry upside-down cake is dealing with excess moisture from the strawberries – to prevent a soggy cake, make sure to pat your sliced strawberries dry with paper towels before arranging them in the pan.

Temperature control is crucial: starting with room temperature ingredients (especially eggs and buttermilk) helps create a more even cake texture, while using melted butter that’s cooled slightly prevents it from cooking the eggs on contact.

When it comes to flipping the cake, timing is everything – wait about 10 minutes after removing it from the oven, but don’t wait too long or the caramelized sugar will harden and stick to the pan, making it impossible to turn out.

For the best results, use a well-seasoned cast iron skillet or a non-stick cake pan, and run a knife around the edges before attempting to flip – this simple step can save your cake from sticking or breaking apart during the crucial flip moment.

What to Serve With Strawberry Upside Down Cake?

This sweet and fruity cake is perfect on its own, but there are some simple ways to make it even more special! A scoop of vanilla ice cream or a dollop of freshly whipped cream adds a cool, creamy contrast to the warm cake and juicy strawberries. For a morning or brunch serving, pair it with a hot cup of coffee or tea – the slight bitterness of the drinks balances out the cake’s sweetness perfectly. If you want to add some extra fruit, a few fresh strawberries or a mixed berry compote on the side makes for a pretty presentation and adds an extra burst of berry flavor.

Storage Instructions

Keep Fresh: This strawberry upside down cake stays good in the fridge for up to 3 days when kept in an airtight container. The fruit keeps the cake nice and moist, but you’ll want to cover it well to prevent it from drying out or absorbing other flavors from the fridge.

Freeze: If you want to save some for later, you can freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 2 months. Just remember that the strawberry topping might get a bit softer after thawing.

Serve Again: When you’re ready to enjoy your cake again, let frozen slices thaw overnight in the fridge. If you’d like it warm, pop it in the microwave for about 15-20 seconds. The cake is also really nice served with a dollop of whipped cream or vanilla ice cream!

Preparation Time	15-20 minutes
Cooking Time	50-55 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 220-240 g

Ingredients

For the batter:

• 1/2 cup white sugar
• 2 large eggs
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 3/4 cup buttermilk
• 1 1/2 cups self-rising flour

For the strawberry mixture:

• 4 cups sliced strawberries
• 4 tbsp melted butter
• 1/3 cup granulated sugar

Step 1: Preheat Oven and Prepare Cake Pan

Preheat your oven to 350°F (175°C).

Spray a 10-inch cake pan with baking spray to ensure easy removal of the cake after baking.

Step 2: Prepare the Cake Batter

• 1/2 cup white sugar
• 2 large eggs
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 3/4 cup buttermilk
• 1 1/2 cups self-rising flour

In a mixing bowl, combine the white sugar, large eggs, and melted butter.

Beat with a mixer until the mixture is light and fluffy.

Next, add the vanilla extract and buttermilk, mixing just until combined.

Gradually add the self-rising flour and mix until just incorporated.

Set the batter aside to avoid overmixing, which can make the cake dense.

Step 3: Prepare and Layer the Strawberries

• strawberries (cut and sliced, quantity as desired)
• additional white sugar (about 2 tbsp, optional)
• additional melted butter (about 2 tbsp, optional)

Cut the crowns off the strawberries and slice them evenly.

In a separate mixing bowl, toss the sliced strawberries with a bit of extra sugar and melted butter if desired (the original ingredient list doesn’t specify extra amounts, so feel free to add about 2 tablespoons of sugar and 2 tablespoons of melted butter if you like it more caramelized).

Spread the strawberry mixture evenly into the prepared cake pan.

Step 4: Assemble the Cake

• cake batter (from Step 2)
• strawberry mixture (from Step 3)

Pour the cake batter from Step 2 over the prepared strawberries from Step 3 in the cake pan.

Use a spatula to gently spread the batter evenly so it covers the strawberries completely.

Step 5: Bake the Cake

Place the cake pan in the preheated oven and bake for 50 to 55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

I like to rotate the cake halfway through baking for even coloring.

Step 6: Cool and Invert the Cake

Allow the cake to cool in the pan for 15 minutes after baking.

Then, run a knife around the edges and carefully flip it onto a cake plate so the strawberries are on top.

Let the cake cool slightly before serving.