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–+ servings
Strawberry Upside Down Cake

Delicious Strawberry Upside Down Cake That Will Wow You

This Strawberry Upside Down Cake is easy to prepare and features fresh strawberries for a deliciously sweet dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Fresh Strawberries Ripe berries for the sweetest results.
  • 1/2 cup Unsalted Butter Can swap for salted butter if you reduce salt.
  • 3/4 cup Granulated Sugar Light brown sugar gives a caramel hint.
  • 3/4 cup Whole Milk Can substitute with low-fat or almond milk.
  • 1 1/2 cups All-Purpose Flour Consider gluten-free blend if needed.
  • 2 teaspoons Baking Powder Crucial for a light texture.
  • 1 pinch Salt Enhances overall flavor.
  • 2 large Eggs Essential for moisture and binding.
  • 1 teaspoon Vanilla Extract Adds aromatic flavor.
To Assemble
  • 1/4 cup Unsalted Butter Used to create a caramel base.
  • 1/2 cup Granulated Sugar Combines with butter for a sticky topping.

Equipment

  • 9-inch round cake pan
  • Medium saucepan
  • Mixing bowls
  • Electric mixer
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
  2. Melt 1/4 cup of unsalted butter in a saucepan over medium heat. Stir in 1/2 cup of granulated sugar and cook until caramelized, about 3-4 minutes. Pour into prepared cake pan.
  3. Wash and slice fresh strawberries, laying them cut-side up over the caramel layer in the cake pan.
  4. Whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt in a bowl. Set aside.
  5. Cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy, about 3-4 minutes.
  6. Add 2 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract.
  7. Gradually add dry ingredients to the butter mixture, alternating with 3/4 cup of whole milk. Mix until just combined.
  8. Spoon the batter over the strawberries and smooth the top with a spatula.
  9. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

For best results, use fresh strawberries and cool the cake before flipping. Adjust baking time if using a different size pan.

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