Description
This Strawberry Upside Down Cake is soft, buttery, and bursting with caramelized strawberries. Perfect for spring or summer gatherings, this stunning dessert combines a fluffy vanilla base with a glossy strawberry topping everyone will love.
Ingredients
2 cups fresh strawberries, hulled and sliced
1/3 cup brown sugar
2 tablespoons melted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Pour melted butter into the pan, sprinkle with brown sugar, and arrange sliced strawberries in a single layer.
3. In a bowl, whisk flour, baking powder, baking soda, and salt.
4. In a separate bowl, cream butter and sugar until fluffy. Add eggs, vanilla, and sour cream.
5. Gradually mix in dry ingredients, alternating with milk.
6. Pour the batter over strawberries and smooth the top.
7. Bake for 35–40 minutes until a toothpick comes out clean.
8. Cool 10 minutes, then invert onto a plate. Peel off parchment and serve warm or room temperature.
Notes
Use fresh or frozen strawberries. Add lemon zest for brightness.
Serve with whipped cream or ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 29g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg