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Homemade Easy Strawberry Upside Down Cake

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Try my Easy Strawberry Upside Down Cake in a Bundt Pan for a delicious summer-time cake! This homemade strawberry cake is made from scratch with self rising flour and features sliced fresh strawberries and a light brown sugar glaze that tastes incredible. 

Ingredients

Units Scale

Strawberries and Glaze

  • 3 1/2 cups fresh strawberries, washed, dried, and sliced
  • 5 tbsp unsalted butter, melted
  • 1/3 cup light brown sugar

Homemade Vanilla Cake

  • 2 cups self-rising flour, sifted
  • 1/4 tsp salt
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup sour cream (or whole milk)
  • 4 large eggs
  • 1/2 cup oil
  • 1/2 Tbsp vanilla extract

Instructions

  • First preheat your oven to 350 degrees F and generously spray a Bundt cake pan with non-stick cooking spray.
  • Next wash strawberries and use a knife to cut them into slices. Place sliced strawberries on a paper-towel lined plate and pat dry.
  • In a medium bowl, sift self-rising flour and combine with salt. Set aside
  • In a large mixing bowl, place eggs, sugar, oil, melted butter, and vanilla extract. Use an electric hand mixer and mix on low-medium speed for 2 minutes until smooth.
  • Next, add in sour cream and beat until combined.
  • Next begin adding in flour mixture in increments and mix until just combined and the flour is no longer showing. Do not overmix.
  • In a microwave safe bowl, melt 5 tbsp butter and pour into the bottom of Bundt cake pan. Sprinkle evenly with light brown sugar. Top with sliced strawberries.
  • Pour cake batter evenly over strawberries and bake in the oven for 45 minutes to 55 minutes or until cake is a light golden brown.
  • Let cake cool on a wire cooling rack for 10-15 minutes.
  • After the cake has cooled, run a sharp, thin knife around the cake edges. Next, place a plate on top of your strawberry upside down cake pan and use a swift motion to flip your cake. Let the cake fall down on its own and if you feel any resistance on any of the sides use a spoon to tap on the cake pan to get it to release. Gently slide the cake pan up and marvel at the beauty of your strawberry cake!
  • Serve warm and if desired top with whipped cream or vanilla ice cream.
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Notes

Store leftover cake covered with a lid or covered with plastic wrap at room temperature for 24 hours or refrigerate in an air tight container for 3-4 days. Re-heat slices in the microwave for 15-30 seconds until warm.