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Strawberry Upside-Down Cake

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 minutes
Cook Time 40 minutes
Total Time 55 minutes
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
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Prepare topping:
  3. 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.
  4. Mix dry ingredients:
  5. In a bowl, whisk together flour, baking powder, and salt.
  6. Cream butter & sugar:
  7. In another bowl, beat butter and sugar until light and fluffy.
  8. Add eggs & vanilla:
  9. Beat in eggs one at a time, then add vanilla extract.
  10. Combine:
  11. Add dry ingredients in batches, alternating with milk. Mix until smooth.
  12. Assemble:
  13. Pour batter over strawberries and spread evenly.
  14. Bake:
  15. Bake for 35–40 minutes or until a toothpick comes out clean.
  16. Cool & flip:
  17. Let cool for 10–15 minutes, then carefully invert onto a plate.

Notes

  • Use ripe but firm strawberries for best texture
  • Don’t skip cooling before flipping (prevents sticking)
  • Add a scoop of vanilla ice cream for serving 😄