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Delicious upside down strawberry cake with fresh strawberries on top

Upside Down Strawberry Cake

A delicious cake featuring a burst of fresh strawberry flavor, perfect for any occasion and easy enough for beginners to follow.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients for the Cake
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar sprinkled over melted butter
  • 2 cups fresh strawberries, hulled and halved
  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
  2. In a small saucepan, melt the unsalted butter over low heat. Once melted, pour it into the cake pan and sprinkle the brown sugar evenly over the melted butter.
  3. Arrange the halved strawberries on top of the sugar mixture, cut side up.
Batter Preparation
  1. In a mixing bowl, combine the flour, baking powder, and salt.
  2. In another bowl, beat together the granulated sugar, eggs, and vanilla extract until light and fluffy.
  3. Gradually add the flour mixture and the milk, mixing until just combined.
  4. Pour the batter over the strawberries in the pan.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool for a few minutes, then invert it onto a serving plate so the strawberries are on top.

Notes

Serve this cake on its own or with a dollop of whipped cream. For best flavor, use ripe strawberries. Allow cooling time to avoid spills when inverting. You can swap strawberries for other fruits like peaches or pineapples as variations.