Description
This Strawberry Upside Down Cake is a delightful dessert that features a caramelized strawberry topping and a moist, tender cake. It’s perfect for a special occasion or a simple treat!
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar, divided
- 2 cups (about 300g) fresh strawberries, hulled and sliced
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups (180g) all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small saucepan, melt 1/4 cup (57g) of the butter over medium heat. Stir in 1/2 cup (100g) of the granulated sugar until dissolved. Pour this mixture into the prepared cake pan and spread evenly.
- Arrange the sliced strawberries over the sugar mixture in the pan.
- In a large bowl, cream together the remaining 1/4 cup (57g) of softened butter and the remaining 1/2 cup (100g) of granulated sugar until light and fluffy.
- Beat in the vanilla extract and eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the strawberries in the cake pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Serve warm or at room temperature.
Notes
- For best results, use fresh, ripe strawberries.
- You can add a tablespoon of lemon juice to the strawberry mixture for extra flavor.
- Serve with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g