Description
This Fresh Strawberry Upside Down Cake is a sweet, moist treat that flips the classic pineapple version on its head—literally! Juicy strawberries caramelize into a glossy topping that pairs perfectly with a buttery vanilla cake. It’s easy to make and perfect for spring and summer gatherings.
Ingredients
For the Strawberry Topping:
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2 cups fresh strawberries, hulled and sliced
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1/3 cup brown sugar
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2 tablespoons unsalted butter, melted
For the Cake Batter:
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup milk (whole or 2%)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
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In the bottom of the pan, spread the melted butter and sprinkle the brown sugar evenly. Layer the sliced strawberries over the top in a single layer.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
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Add the flour mixture to the wet ingredients in three parts, alternating with the milk. Mix until just combined.
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Pour the batter over the strawberries and gently smooth the top.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool for 10–15 minutes in the pan, then carefully invert onto a plate.
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Serve warm or at room temperature.
Notes
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You can use frozen strawberries, but thaw and drain them well first.
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A dollop of whipped cream or a scoop of vanilla ice cream takes this cake to the next level.
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Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg