Description

This easy strawberry upside down cake features a caramelized strawberry topping layered over a soft, fluffy vanilla cake. Baked in a single pan and flipped for a beautiful presentation, it’s a simple yet impressive dessert perfect for any occasion.

Ingredients

Scale

Strawberry Upside Down Cake

Ingredients

For the Topping:
2 tablespoons butter, room temperature
1/2 cup brown sugar
1 cup fresh strawberries, sliced

For the Cake Batter:
1 1/3 cups all-purpose flour
2/3 cup white sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup butter, room temperature
1 egg, room temperature
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
Spread the butter evenly over the bottom of the pan, then sprinkle the brown sugar evenly on top.
Arrange the sliced strawberries over the sugar layer in a single, even layer.
In a mixing bowl, whisk together the flour and baking powder.
In another bowl, cream the butter and white sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
Carefully spread the batter over the strawberry layer, smoothing the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for about 10 minutes, then carefully invert it onto a serving plate.
Allow to cool slightly before slicing and serving.

Prep Time: 15 minutes
Cook Time: 40 minutes