Upside Down Strawberry Cake
Creamy, juicy, and full of warm caramelized strawberry flavor, this Upside Down Strawberry Cake is a delightful dessert that feels like a hug on a plate.
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Servings: 8 servings
Equipment
- Round Cake Pan
- Mixing Bowls
- Saucepan
Ingredients
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 2 cups fresh strawberries, hulled and halved
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a round cake pan generously with butter or nonstick spray.
- In a small saucepan over medium heat, add melted unsalted butter and brown sugar. Stir until the sugar dissolves and the mixture is smooth, about 2 to 3 minutes. Remove from heat.
- Pour the warm butter and brown sugar mixture into the bottom of the prepared cake pan and spread it evenly.
- Arrange hulled and halved strawberries over the butter and sugar in a single layer, cut side down.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until combined.
- In a separate bowl, whisk eggs, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Pour the batter evenly over the arranged strawberries in the cake pan.
- Bake for 30 to 35 minutes, or until golden and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 5 to 10 minutes, then run a knife around the edge and invert onto a serving plate.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.