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Perfect Strawberry Upside Down Cake Recipe: Easy Homemade Dessert

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This Perfect Strawberry Upside Down Cake is a tender, buttermilk-based cake topped with caramelized strawberries. It’s an easy, one-pan dessert that looks dramatic when flipped and tastes like summer.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 pound fresh strawberries, hulled and halved
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Place your cast iron skillet on the stovetop over medium heat.
  2. Add the 4 tablespoons of butter to the skillet and let it melt completely. Sprinkle the brown sugar evenly over the melted butter. Stir gently with a spatula until the sugar dissolves and the mixture starts bubbling, about 2 minutes. Remove from heat. Arrange the halved strawberries cut-side down in a single layer over the caramel. Drizzle the 1 teaspoon of vanilla over the top. Set aside while you make the batter.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Stir in the 1 teaspoon of vanilla extract.
  5. Add half of the flour mixture to the butter mixture and mix on low speed until just combined. Pour in half of the buttermilk and mix again. Repeat with the remaining flour and buttermilk. Mix until the batter is smooth but don’t overmix.
  6. Spoon the batter gently over the strawberries in the skillet. Use a spatula to spread it evenly, being careful not to disturb the fruit layer. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
  7. Let the cake cool in the skillet for exactly 10 minutes. Run a knife around the edge of the skillet to loosen the cake. Place a large plate or serving platter over the skillet. Using oven mitts, carefully invert the skillet onto the plate. Lift the skillet slowly. If any strawberries stick, just rearrange them on top. Serve warm or at room temperature.

Notes

Don’t skip browning the butter and sugar for deeper caramel flavor. Use room temperature ingredients for best texture. Let the cake cool exactly 10 minutes before flipping to prevent the caramel from running. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan adaptation, use plant-based butter, flax egg, and dairy-free milk with lemon juice.

Nutrition

Keywords: strawberry upside down cake, easy strawberry cake, homemade dessert, spring dessert, summer dessert, buttermilk cake, one-pan cake

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