Description
This Fresh Strawberry Upside Down Cake is a simple and beautiful dessert made with juicy strawberries, a buttery brown sugar topping, and a soft vanilla cake. When flipped, the sweet strawberries sit perfectly on top, making this cake as pretty as it is delicious. No frosting needed—just slice and serve!
Ingredients
Topping:
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1/4 cup unsalted butter, melted
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1/2 cup light brown sugar, packed
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2 cups fresh strawberries, hulled and sliced
Cake Batter:
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup milk (whole or 2%)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
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Pour melted butter into the bottom of the pan, then sprinkle evenly with brown sugar.
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Arrange strawberry slices over the brown sugar in a single, even layer. Set aside.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla extract.
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Add half the flour mixture, then milk, then the remaining flour mixture. Mix just until combined.
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Gently spread the batter over the strawberries in the pan, smoothing the top.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10–15 minutes, then run a knife around the edge and carefully invert onto a serving plate.
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Serve warm or at room temperature. Delicious on its own or with a scoop of vanilla ice cream!
Notes
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Use ripe, but firm strawberries for best results.
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You can substitute other berries like blueberries or raspberries.
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Make sure to invert the cake while still warm to prevent the topping from sticking to the pan.