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Strawberry Upside Down Cake

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A delightful twist on the classic Strawberry Upside Down Cake, showcasing fresh strawberries in a buttery, moist cake.

Ingredients

Scale
  • 1 cup sliced strawberries
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In an 8-inch round cake pan, melt 1/4 cup of the unsalted butter. Tilt the pan to coat the bottom evenly and sprinkle 1 cup of brown sugar over the melted butter. Arrange the sliced strawberries in a single layer on top.
  3. In a large mixing bowl, combine the remaining 1/4 cup of melted butter and 1 cup of granulated sugar until well combined. Add the 2 large eggs and 1 teaspoon of vanilla extract, beating until light and fluffy.
  4. In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, alternating with 1/2 cup of milk. Mix until just combined.
  5. Carefully pour the batter over the arranged strawberries in the cake pan.
  6. Place the cake in your preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Run a knife around the edges and flip it onto a serving plate.

Notes

This cake tastes even better the next day! Store in an airtight container at room temperature.

Nutrition

Keywords: strawberry cake, upside down cake, dessert, summer

Find it online: https://basilboard.com/minute-strawberry-upside-down-cake-one-pan-bake/