Description

This Strawberry Upside-Down Cake is a delightful treat with its fresh strawberries and buttery base. Perfect for gatherings or a comforting dessert at home, it’s simple to prepare and incredibly rewarding in flavor.

Ingredients

Scale

¼ cup unsalted butter
½ cup granulated sugar
1 pound fresh strawberries thinly sliced
1 ¼ cups all purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup milk at room temperature
¼ cup unsalted butter melted
1 teaspoon vanilla extract
1 large egg at room temperature
Whipped cream for serving

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Instructions

Preheat the oven to 350°F and spray a 9-inch round cake pan with nonstick spray.
Place butter in the pan and melt it in the oven for a minute or two.
Sprinkle granulated sugar over the melted butter.
Arrange the sliced strawberries evenly on the bottom of the pan.
In a large bowl, combine flour, sugar, baking powder, and salt with a whisk.
Add milk, melted butter, vanilla, and egg to the dry ingredients and whisk until just combined.
Pour the batter over the strawberries, smoothing it out.
Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted in the center.
Run a knife around the edge of the pan and let it cool before flipping onto a serving plate.
Serve with whipped cream.

Notes

Ensure the strawberries are thinly sliced for an even distribution.
Allow the cake to cool completely for easier flipping.
This cake is best enjoyed fresh but can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 14g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg