Buttermilk Strawberry Upsidedown Cake

Buttermilk Strawberry Upsidedown Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 293.0
  • Total Fat: 9.3 g
  • Cholesterol: 24.3 mg
  • Sodium: 310.5 mg
  • Total Carbs: 55.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Buttermilk Strawberry Upsidedown Cake calories by ingredient
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As good as strawberry short cake but not as calorie dense. As good as strawberry short cake but not as calorie dense.
Number of Servings: 8


    6 T butter, divided (4 T should be soft)
    1/2 cup brown sugar
    2 cups sliced strawberries
    1 1/3 cups all purpose flour
    2/3 cups granulated sugar
    1 tsp. baking powder
    1 tsp. baking soda
    2/3 cup buttermilk
    1 egg
    1 tsp. vanilla


This is delicious served with whipped cream and is good warm, room temperature, or cold!


Preheat oven to 350 degrees. Spray a 9" round cake pan with cooking spray.

Melt 2 T of the butter and pour into prepared cake pan. Sprinkle 1/2 cup brown sugar over the butter and stir a little. Place the sliced strawberries over the sugar mixture.

In a large bowl, put the flour, sugar, baking powder and baking soda. Stir to combine. Add in the soft butter, egg, buttermilk, and vanilla. Using a hand mixer, mix about 2 minutes at medium speed or until smooth.

Carefully pour the batter over the fruit in the cake pan. You want your strawberry mixture to stay under the batter.

Bake 35 minutes, until golden and set. When done, remove from the oven and let cool in cake pan on a rack for about 15 minutes.

Put a plate over the cake pan and gently flip over to release the cake. Remove the pan and cut to desired size to serve!

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LANC92.

TAGS:  Desserts |

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