Description
This Strawberry Upside-Down Cake is a fruity twist on the classic dessert. Featuring caramelized strawberries on a buttery, fluffy cake base, it’s the perfect treat for spring and summer gatherings. This simple yet stunning dessert is easy to make, with pantry staples and fresh strawberries. The golden, soft cake paired with juicy strawberries creates an irresistible, sweet and tangy flavor. Perfect for brunch, afternoon tea, or any occasion, this cake will become your go-to for a show-stopping dessert.
Ingredients
For the Topping:
- 2 cups fresh strawberries, sliced
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
For the Cake:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper. - Make the Topping:
In a small bowl, mix the melted butter, brown sugar, and vanilla extract. Pour the mixture into the bottom of the prepared cake pan. Arrange the sliced strawberries evenly over the butter-sugar mixture, covering the entire bottom of the pan. - Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. - Assemble and Bake:
Carefully spoon the cake batter over the strawberries, spreading it evenly with a spatula. Bake for 30-35 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean. - Cool and Flip:
Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen it. Place a serving plate on top of the cake pan and flip it over to release the cake. The strawberries will now be on top, creating the beautiful upside-down effect. - Serve:
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Storage: Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Freezing: Wrap the cooled cake tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: Warm individual slices in the microwave for 15-20 seconds or enjoy at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
