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Strawberry Upside Down Cake

Irresistibly Sweet Strawberry Upside Down Cake Recipe

Delight in this Strawberry Upside Down Cake, a moist and sweet dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 1/4 cups Fresh Strawberries Feel free to swap in thawed frozen strawberries or other fruits like peaches or pineapple.
  • 1/4 cup Unsalted Butter Can substitute with salted butter (omit additional salt), coconut oil, or plant-based butter.
  • 1/2 cup Granulated Sugar Consider using light brown sugar for a hint of caramel flavor.
For the Batter
  • 1 3/4 cups All-Purpose Flour For gluten-free, substitute with a 1:1 gluten-free flour blend.
  • 1 cup Whole Milk Can substitute with low-fat or non-dairy milk.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt Omit if using salted butter.
  • 3 large Eggs Essential for binding and texture.
  • 1 teaspoon Vanilla Extract Provides warming flavor.

Equipment

  • 9-inch round cake pan
  • Medium Saucepan
  • large mixing bowl
  • electric mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium saucepan, melt 1/4 cup unsalted butter and stir in 1/2 cup granulated sugar until fully combined.
  3. Slice fresh strawberries and arrange them over the butter-sugar mixture in the cake pan.
  4. Whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a separate bowl.
  5. Cream together 3/4 cup unsalted butter and 150 grams of sugar for 3-4 minutes until light and fluffy.
  6. Add three large eggs, one at a time, and mix in 1 teaspoon of vanilla extract.
  7. Gradually combine the flour mixture and 1 cup of whole milk until just mixed.
  8. Pour the batter over the strawberries in the pan and smooth the top.
  9. Bake for 35-40 minutes until a toothpick comes out clean.
  10. Let cool for 10 minutes, then invert the cake onto a plate.
  11. Serve warm, optionally with powdered sugar, vanilla ice cream, or whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use well-arranged strawberries for an impressive presentation. Allow cooling slightly before inverting to let the caramel set. Avoid overmixing for a fluffy texture.

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