Description

This Fresh Strawberry Upside Down Cake is a light and buttery vanilla cake topped with juicy strawberries caramelized in brown sugar. When flipped, the vibrant layer of berries becomes the stunning top of the cake. It’s easy, impressive, and bursting with fresh flavor!

Ingredients

For the Topping:

2 cups fresh strawberries, hulled and sliced
1/4 cup unsalted butter, melted
1/2 cup brown sugar

For the Cake Batter:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk (whole or 2%)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Make the topping:
- Pour melted butter into the bottom of the prepared cake pan.
- Sprinkle the brown sugar evenly over the butter.
- Arrange sliced strawberries on top in a single, even layer. Set aside.
Make the cake batter:
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Assemble and bake:
- Gently spoon the cake batter over the strawberries and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and flip:
- Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then carefully invert the cake onto a serving plate.
- Remove the parchment paper if used, and let cool slightly before serving.

Notes

Best enjoyed the day it’s made, but leftovers keep in the fridge for up to 3 days.

You can use a springform pan with foil-lined bottom to help with flipping.

Add a dollop of whipped cream or vanilla ice cream on top for extra indulgence.