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Strawberry dessert cups layered with cream and fresh strawberries

Easy Strawberry Upside Down Cake

A soft and buttery strawberry upside down cake made with fresh strawberries and a moist vanilla sponge. Easy to prepare and perfect for any occasion.
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Prep Time 15 minutes
40 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: Américaine
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Strawberry Topping
  • ½ cup unsalted butter melted
  • ¾ cup brown sugar
  • 2 cups fresh strawberries halved
  • Cake Batter
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Prepare the strawberry layer
  2. Preheat oven to 350°F (175°C).
  3. Pour melted butter into the cake pan and sprinkle evenly with brown sugar. Arrange strawberry halves over the sugar layer.
  4. Make the cake batter
  5. In a bowl, whisk flour, baking powder, and salt.
  6. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  7. Combine
  8. Add dry ingredients alternately with milk, mixing until just combined. Do not overmix.
  9. Bake
  10. Gently spread batter over strawberries.
  11. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  12. Flip & serve
  13. Let cake cool for 10 minutes, then carefully invert onto a plate.
  14. Serve warm or at room temperature.

Notes

  • Use ripe strawberries for best flavor
  • Serve with vanilla ice cream or whipped cream
  • Store leftovers covered at room temperature for 1 day or refrigerated for up to 3 days