Here’s a beautiful, fruity Upside Down Strawberry Cake — soft vanilla cake with juicy caramelized strawberries on top
Upside Down Strawberry Cake
Ingredients
Strawberry Topping
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2 cups fresh strawberries, sliced
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¼ cup butter
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½ cup brown sugar
Cake Batter
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1½ cups all-purpose flour
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1½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup milk
Instructions
1️⃣ Prepare the Topping
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Preheat oven to 175°C (350°F).
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Melt ¼ cup butter in an 8 or 9-inch round cake pan (on stovetop or in oven).
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Sprinkle brown sugar evenly over melted butter.
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Arrange sliced strawberries evenly over the sugar layer.
2️⃣ Make the Batter
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, beat butter and sugar until light and fluffy.
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Add eggs one at a time, then vanilla.
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Alternate adding dry ingredients and milk, mixing gently until smooth.
3️⃣ Bake
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Pour batter carefully over strawberries and spread evenly.
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Bake 35–45 minutes until a toothpick inserted comes out clean.
4️⃣ Flip
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Let cool 10–15 minutes.
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Run a knife around edges.
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Place a plate over the pan and carefully invert.
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Let sit 1–2 minutes before lifting pan.
Tips
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Don’t skip resting before flipping — too hot and it may fall apart.
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Use firm strawberries so they hold shape.
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Serve warm with whipped cream or vanilla ice cream.