Name: Strawberry Upside-Down Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Topping:; 2 cups fresh strawberries (halved); 1/3 cup brown sugar; 2 tbsp unsalted butter; Cake Batter:; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk

Strawberry upside down cake with fresh strawberries and a buttery vanilla cake. Easy, moist, and perfect for a homemade dessert.

Strawberry Upside-Down Cake

A soft, buttery vanilla cake topped with caramelized fresh strawberries for a beautiful and delicious dessert.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 peoples

Course: cake

Cuisine: Américaine

Calories: 283

Ingredients Equipment Method Notes

Ingredients

Topping:
2 cups fresh strawberries halved
1/3 cup brown sugar
2 tbsp unsalted butter
Cake Batter:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk

Equipment

9-inch round cake pan
Mixing bowls
Hand or stand mixer
Spatula

Method

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Prepare topping:
Melt butter and brown sugar in a small pan until bubbly. Pour into the cake pan and spread evenly. Arrange strawberries cut-side down on top.
Mix dry ingredients:
In a bowl, whisk together flour, baking powder, and salt.
Cream butter & sugar:
In another bowl, beat butter and sugar until light and fluffy.
Add eggs & vanilla:
Beat in eggs one at a time, then add vanilla extract.
Combine:
Add dry ingredients in batches, alternating with milk. Mix until smooth.
Assemble:
Pour batter over strawberries and spread evenly.
Bake:
Bake for 35–40 minutes or until a toothpick comes out clean.
Cool & flip:
Let cool for 10–15 minutes, then carefully invert onto a plate.