Description
This Strawberry Upside Down Cake is a soft, buttery vanilla cake topped with sweet caramelized strawberries. It’s an easy homemade dessert that’s perfect for spring, summer, or any special occasion.
Ingredients
- 1/4 cup (60 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) whole milk
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt 1/4 cup butter in a saucepan over medium heat. Stir in 1/2 cup sugar until dissolved, then pour into the prepared pan.
- Arrange the sliced strawberries evenly over the butter and sugar mixture.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and remaining 3/4 cup sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.
- Spoon the batter evenly over the strawberries and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes. Run a knife around the edge, invert onto a serving plate, and cool completely.
- Dust with powdered sugar if desired and serve.
Notes
- Frozen strawberries can be used if thawed and well drained.
- Allow the cake to cool for 10 minutes before inverting.
- Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American