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Simple Strawberry Upside Down Cake

A delightful and moist cake featuring a caramelized strawberry topping that is revealed when inverted.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Topping
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 1 pound fresh strawberries, hulled and halved
Batter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Equipment

  • 9-inch round cake pan
  • Medium bowl
  • Large bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Pour melted butter into the pan and tilt to coat the bottom evenly.
  3. Sprinkle brown sugar over the melted butter.
  4. Arrange strawberry halves cut-side down in a circular pattern.
  5. Whisk flour, baking powder, and salt together in a medium bowl.
  6. Beat softened butter and granulated sugar in a large bowl until light and fluffy.
  7. Add eggs one at a time, beating well after each addition, then blend in vanilla extract.
  8. Gradually add dry ingredients to the butter mixture, alternating with milk until just combined.
  9. Spread batter over the strawberries and smooth the top.
  10. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
  11. Cool in the pan for 10 minutes, then invert onto a serving plate.

Notes

Store in the refrigerator for up to 4 days or freeze for up to 3 months. Ensure strawberries are firm to maintain shape during baking.