Description
Indulge in the delightful sweetness of this Strawberry Upside-Down Cake, where luscious strawberries sit atop a moist, buttery cake base, creating a perfect harmony of flavors. This easy-to-make dessert is a showstopper for any occasion, whether it’s a casual family gathering or a summer soirée.
Ingredients
Scale
For the Strawberry Layer:
- 2 cups fresh strawberries (hulled and halved)
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 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
- 1/2 cup milk
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Prepare the Strawberry Layer: Pour melted butter into the pan. Sprinkle brown sugar over the butter, then arrange strawberry halves cut-side down over the sugar.
- Make the Cake Batter: Whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream softened butter and granulated sugar. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and sour cream/milk to the wet mixture.
- Assemble and Bake: Spoon the batter over the strawberries. Bake for 35–40 minutes until a toothpick comes out clean. Cool for 10 minutes, then invert onto a plate.
- Serve: Enjoy warm or at room temperature.
Notes
- For enhanced flavor, add 1 teaspoon of lemon zest to the strawberries.
- This recipe can also be made with thawed and drained frozen strawberries.
- Serve with whipped cream or vanilla ice cream for a delicious treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310
- Sugar: 31 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
