Description
Strawberry Upside Down Cake is a soft, buttery vanilla cake baked over a layer of caramelized strawberries. Once inverted, the glossy fruit topping creates a beautiful and flavorful dessert perfect for spring and summer gatherings.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup unsalted butter (for topping)
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt 1/4 cup butter and pour into the bottom of the prepared pan. Sprinkle brown sugar evenly over the melted butter.
- Arrange strawberry halves cut-side down over the brown sugar layer.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Pour batter evenly over the strawberries and smooth the top.
- Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.
- Allow to cool slightly before slicing and serving.
Notes
- Do not let the cake cool completely before inverting to prevent sticking.
- You can substitute frozen strawberries (thawed and drained).
- Serve with whipped cream or vanilla ice cream.
- Store covered at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American