1. Preheat your oven to 350°F (175°C). Generously butter a 9-inch round cake pan, then evenly pour the melted butter into the pan.
2. Sprinkle the light brown sugar evenly over the melted butter. This will create that beautifully caramelized topping once the cake is flipped.
3. Arrange the halved strawberries cut side down over the brown sugar layer. When flipping the cake later, the strawberries will be the star on top.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix is the foundation of your cake’s light texture.
5. In a separate large bowl, beat the granulated sugar and eggs together until pale and fluffy, about 3 minutes. Add the vanilla extract.
6. Alternate adding the dry ingredients and buttermilk to the egg mixture, beginning and ending with the flour mixture. Stir gently after each addition, just until combined. Overmixing will make the cake dense, so be gentle here.
7. Pour the batter evenly over the strawberry layer in the cake pan, smoothing the top with a spatula.
8. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the cake edges are pulling slightly away from the pan.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. This short rest helps the caramel set slightly, making the flip easier.
10. Place a serving plate over the cake pan, then carefully invert the cake onto the plate. Gently lift the pan off, revealing the glossy strawberry topping.
11. Allow the cake to cool completely before slicing. This step is key to keeping the strawberry layer intact and luscious.

Whenever I make this cake, I think back to the first time Ouma and I tried flipping it ourselves. It was a clumsy moment filled with laughter and a few dropped strawberries, but Mama Lou just smiled and said, “The best cakes have a little character.” That memory always reminds me that baking is as much about joy as it is about precision.