A strawberry upside-down cake is a delightful dessert that features sweet and juicy strawberries caramelized in a buttery brown sugar glaze, topped with a moist and fluffy cake.
When flipped, the strawberries create a beautiful, glossy topping that’s perfect for any occasion.
After just one bite, you’ll be hooked!
- Prep Time: 40 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour, 25 minutes
- Yield: 8 servings 1x
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat the oven (5 minutes): Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- Prepare the topping (10 minutes): In a small saucepan, melt the 1/4 cup of butter over medium heat. Add the brown sugar and stir until dissolved and bubbly. Pour the mixture into the prepared cake pan, spreading it evenly. Arrange the sliced strawberries over the brown sugar mixture in a single layer.
- Prepare the cake batter (15 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble the cake (5 minutes): Pour the batter over the strawberries in the cake pan, spreading it evenly with a spatula.
- Bake the cake (40-45 minutes): Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes.
- Invert and serve (5 minutes): Run a knife around the edges of the cake to loosen it. Place a serving plate over the cake pan and carefully invert the cake onto the plate. Lift off the pan to reveal the beautiful strawberry topping. Let the cake cool slightly before serving.
Notes
For an extra touch of flavor, you can add a teaspoon of lemon zest to the cake batter. This cake is best enjoyed the day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to three days.
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Enjoy baking and sharing this delightful and beautiful dessert with your loved ones!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
