Ah, a Strawberry Upside Down Cake—a delightful twist on the classic pineapple version! It’s a cake baked with the strawberries on the bottom of the pan, so when you invert it after baking, you get a beautiful, caramelized strawberry topping. Here’s a simple but delicious way to make it:
Ingredients
For the topping:
- 4 tbsp unsalted butter, melted
- ½ cup brown sugar, packed
- 2 cups fresh strawberries, hulled and halved
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan. - Prepare the Topping:
- Pour melted butter into the bottom of the pan.
- Sprinkle brown sugar evenly over the butter.
- Arrange the halved strawberries on top of the sugar in a single layer.
- Make the Cake Batter:
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Gradually add the dry ingredients alternately with milk, beginning and ending with flour mixture. Mix until just combined.
- Assemble and Bake:
- Pour the batter gently over the strawberries. Spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Invert:
- Let the cake cool for 5–10 minutes in the pan.
- Run a knife around the edges, place a serving plate on top, and carefully invert the cake.
- Remove the pan to reveal the gorgeous strawberry topping.
- Serve:
- Best served warm, optionally with whipped cream or a scoop of vanilla ice cream.
If you want, I can also give you a slightly healthier version using less sugar and olive oil, which still stays super moist and flavorful.
Do you want me to make that version too?
