Description
Indulge in the delightful flavors of summer with this Strawberry Upside-Down Cake. A moist and tender cake topped with caramelized strawberries, this dessert is perfect for any occasion.
Ingredients
Scale
For the Strawberry Layer:
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 2 cups fresh strawberries (hulled and halved)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 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 whole milk
- 1/4 cup sour cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and prepare the strawberry layer.
- Prepare the Strawberry Layer: Melt butter in the cake pan, sprinkle brown sugar over it, and arrange halved strawberries cut side down.
- Make the Cake Batter: Combine dry ingredients in one bowl, cream butter and sugar in another. Add eggs and vanilla, then mix in sour cream and dry ingredients alternately with milk.
- Bake the Cake: Spread the batter over the strawberries and bake for 35–40 minutes until a toothpick comes out clean.
- Serve: Cool in the pan, invert onto a plate, and slice when slightly cooled.
Notes
- Serve warm or at room temperature.
- Optional: top with whipped cream or vanilla ice cream.
- Frozen strawberries can be used if thawed and drained first.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
