Description
A delicious Strawberry Upside Down Cake featuring a caramelized layer of brown sugar and fresh strawberries atop a moist, fluffy cake. Perfect for summer or any occasion, this easy-to-make dessert combines sweet fruit with a tender crumb and a hint of vanilla and lemon for extra brightness.
Ingredients
Scale
For the Topping
- 1/4 cup unsalted butter (melted)
- 1/2 cup packed light brown sugar
- 2 cups fresh strawberries (hulled and sliced)
For the Cake Batter
- 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 milk
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Pour the melted butter into the bottom of a 9-inch round cake pan and sprinkle the brown sugar evenly over it.
- Arrange Strawberries: Layer the sliced fresh strawberries in a single even layer over the brown sugar, creating the topping of your cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy, which should take a few minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract and, if using, the lemon juice for added brightness.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Stir gently until just combined, being careful not to overmix.
- Assemble the Cake: Spoon the batter carefully over the strawberries in the pan, smoothing the surface evenly with a spatula.
- Bake: Place the pan in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edge to loosen it. Place a serving plate on top of the pan and invert the cake onto the plate to reveal the caramelized strawberry topping.
- Serve: Let the cake cool completely before slicing. For best taste, serve slightly warm with whipped cream or vanilla ice cream.
Notes
- You can substitute frozen strawberries, but ensure they are fully thawed and drained to prevent excess moisture in the cake.
- For extra flavor, consider adding a splash of almond extract or some lemon zest to the batter.
- This cake is best enjoyed slightly warm and pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
