Delicious Strawberry Upside Down Cake: Moist & Flavorful!
A classic American dessert featuring caramelized fresh strawberries topping a tender vanilla cake. Perfectly blended textures and seasonally flexible for home bakers seeking reliable results without special equipment.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 12 slices 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Topping:
1/4 cup (60g) unsalted butter
1/2 cup (100g) granulated sugar
1 1/2 cups fresh strawberries, hulled and sliced
For the Cake Batter:
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 (optional, for dusting)
Instructions
Preheat oven to 350°F (175°C)
Grease a 9-inch round cake pan thoroughly
Melt butter and sugar for the topping in a small saucepan
Layer sliced strawberries evenly over the butter-sugar mixture
In a bowl, whisk together flour, baking powder, and salt
Cream softened butter and sugar for the batter until light and fluffy
Beat in eggs one at a time, then add vanilla extract
Alternate adding dry ingredients and milk to the butter-sugar mixture, mixing until just combined after each addition
Pour batter over the strawberry layer and bake for 35-40 minutes until golden
Cool completely before inverting onto a serving plate
Notes
Use ripe strawberries for best caramelization
For vegan version, substitute butter with coconut oil and use plant-based milk
Test doneness with a toothpick inserted in center
Store in airtight container at room temperature up to 2 days
Optional: Dust with powdered sugar before serving
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 21g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg