Upside Down Strawberry Cake (Print Version)
Tender cake baked over juicy strawberries and caramelized brown sugar, flipped for a stunning, flavorful finish.
# Ingredients:
→ Strawberry Topping
01 -
1/2 cup unsalted butter
02 -
3/4 cup packed brown sugar
03 -
2 cups fresh strawberries, hulled and halved
04 -
1 teaspoon lemon juice (optional)
→ Cake Batter
05 -
1 1/2 cups all-purpose flour
06 -
1 1/2 teaspoons baking powder
07 -
1/4 teaspoon salt
08 -
1/2 cup unsalted butter, softened
09 -
3/4 cup granulated sugar
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
12 -
1/2 cup milk
# Steps:
01 -
Preheat oven to 350°F. Melt butter and pour into a greased 9-inch round cake pan. Sprinkle brown sugar evenly over melted butter. Arrange halved strawberries cut-side down in a single layer. Drizzle with lemon juice if desired.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until fully combined.
03 -
In a large bowl, beat softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 -
Add flour mixture to the butter mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just incorporated and smooth.
05 -
Gently spread the cake batter evenly over the strawberry layer. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
06 -
Allow to cool in the pan for 10 minutes. Run a knife around the edges to loosen. Place a plate over the pan and carefully invert. Lift off pan to reveal the strawberry topping. Serve warm or at room temperature.
# Notes:
01 -
Ensure strawberries are well-drained to prevent excess moisture from affecting the cake texture.