Upside Down Strawberry Cake
Juicy strawberries and buttery brown sugar form a sweet topping for this soft vanilla cake. A beautiful, nostalgic dessert that’s easy to flip and serve.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Total Time: ~1 hour
- Yield: 8–10 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberry Topping:
½ cup unsalted butter
¾ cup brown sugar
2 cups fresh strawberries, hulled and halved
1 teaspoon lemon juice (optional)
Cake Batter:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
Instructions
Prepare the Pan:
Preheat oven to 350°F (175°C).
Melt ½ cup butter and pour into a greased 9-inch round cake pan.
Sprinkle brown sugar evenly over the butter.
Arrange strawberries cut-side down in a single layer. Drizzle with lemon juice if using.
Make the Cake Batter:
In one bowl, whisk flour, baking powder, and salt.
In another bowl, cream softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
Add dry ingredients alternately with milk, mixing until smooth (do not overmix).
Assemble & Bake:
Gently spread the cake batter evenly over the strawberry layer.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Flip the Cake:
Cool in the pan for just 10 minutes.
Run a knife around the edges, place a plate over the top, and carefully flip the cake upside down.
Lift the pan slowly to reveal the strawberry topping.
Notes
Use ripe, fresh strawberries for best flavor and appearance.
Don’t wait too long to flip the cake—if it cools too much, the topping may stick.
If strawberries are extra juicy, mix 1 teaspoon cornstarch into the brown sugar to help set the topping.
You can make this in a cast-iron skillet for extra caramelization.
Find it online: https://allrecipesmade.com/upside-down-strawberry-cake/
