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Strawberry Upside-Down Cake

A delightful cake featuring caramelized strawberries on top of a light, fluffy batter, perfect for family gatherings and a comforting dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the strawberry topping
  • 2 cups fresh strawberries, sliced Can substitute with other berries.
  • 1/2 cup unsalted butter, melted For coating.
  • 1 cup brown sugar For caramelizing.
For the cake batter
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs Preferably at room temperature.
  • 1 teaspoon vanilla extract
  • 1/2 cup milk Preferably whole milk.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with some butter and set aside.
Prepare the Strawberries
  1. Place the sliced strawberries evenly at the bottom of the prepared cake pan.
  2. In a small bowl, mix the melted butter and brown sugar until fully combined. Pour this mixture over the strawberries.
Make the Batter
  1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  2. In another bowl, beat the granulated sugar and eggs until light and fluffy.
  3. Stir in the vanilla extract and milk.
  4. Gradually add the flour mixture to the wet ingredients until just combined. Do not overmix.
Combine and Bake
  1. Pour the batter over the strawberry layer in the cake pan.
  2. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool for about 10 minutes.
  2. Carefully flip it onto a serving plate so that the strawberry layer is on top.
  3. Slice, serve, and enjoy!

Notes

Store in the refrigerator for up to 3 days in an airtight container. You can freeze slices for up to a month. Reheat in the microwave for 20-30 seconds.