Description
Indulge in the deliciousness of this Fresh Strawberry Upside Down Cake, where juicy strawberries sit atop a moist, buttery cake. This simple yet impressive dessert is perfect for showcasing summer berries.
Ingredients
-
Fresh Strawberries:
2 cups, hulled and sliced
-
Light Brown Sugar:
1/2 cup
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Unsalted Butter:
1/4 cup, melted; 1/2 cup softened
-
All-Purpose Flour:
1 1/2 cups
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Baking Powder:
1 1/2 teaspoons
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Salt:
1/4 teaspoon
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Granulated Sugar:
3/4 cup
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Eggs:
2 large
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Vanilla Extract:
1 teaspoon
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Whole Milk:
1/2 cup
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the Pan: Pour the melted butter into the pan, sprinkle with brown sugar, and arrange sliced strawberries over it.
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: In a separate bowl, cream softened butter and granulated sugar.
- Add Eggs and Flavor: Beat in eggs one at a time, then add vanilla extract.
- Combine Wet and Dry: Alternate adding dry ingredients and milk to the wet mixture.
- Bake: Spread batter over strawberries and bake for 40–45 minutes.
- Cool and Serve: Let the cake cool, invert onto a plate, and serve.
Notes
- This cake is best enjoyed fresh.
- Enhance the flavor with a hint of lemon zest.
- Pair with whipped cream or vanilla ice cream for a delightful finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
