Delicious Strawberry Upside Down Cake Recipe: Moist & Flavorful
A tender vanilla sponge cake crowned with sweet strawberry compote. Simple to make, this classic dessert highlights fresh spring strawberries in every bite.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 servings 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/4 cup (60g) unsalted butter
1/2 cup (100g) granulated sugar
1 1/2 cups fresh strawberries, hulled and sliced
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) whole milk
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 350°F (175°C). Grease 9-inch round cake pan.
Melt 1/4 cup butter in saucepan, stir in 1/2 cup sugar until combined.
Pour butter-sugar mixture into pan, spread strawberries evenly over base.
Whisk flour, baking powder, and salt in bowl.
Beat softened butter and remaining 3/4 cup sugar until creamy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract.
Alternately add flour mixture and milk to butter mixture, beginning and ending with flour.
Pour batter over strawberries in prepared pan.
Bake 25-30 minutes or until golden and toothpick comes out clean.
Cool 10 minutes, invert onto serving plate.
Dust with powdered sugar if desired.
Notes
Use ripe, firm strawberries for best flavor
Prepare fruit topping up to 1 day ahead, refrigerated
Test cake for doneness early in baking time
Glass pan recommended for easier monitoring
Store at room temperature up to 3 days
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg