Description
Strawberry Upside Down Cake is a moist, buttery vanilla cake topped with a glossy, caramelized layer of fresh strawberries. Flipped after baking, it reveals a vibrant and delicious presentation that’s perfect for any occasion.
Ingredients
- For the topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk or buttermilk
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- In a small saucepan, melt 1/4 cup butter with brown sugar. Pour into the prepared cake pan.
- Arrange sliced strawberries in a single layer over the sugar mixture.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream 1/2 cup butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternately add the dry ingredients and milk to the wet mixture, mixing until just combined.
- Pour batter over strawberries and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake rest for 10 minutes, then invert onto a serving plate and lift off the pan gently.
Notes
- Use fresh strawberries for best texture, or thawed and drained frozen strawberries if needed.
- Mix in a few raspberries or blueberries for extra flavor and color.
- Add lemon zest or almond extract to the batter for variation.
- Ensure pan is well-greased and allow cooling before flipping to prevent sticking.
- Serve with whipped cream, ice cream, or Greek yogurt.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
