Description
A light blush of caramelized strawberries tops a tender, buttery cake, making this Strawberry Upside Down Cake a perfect dessert for summer celebrations.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 2 cups fresh strawberries, hulled and sliced
- ½ cup brown sugar
- ½ cup caramel sauce (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a skillet, melt ¼ cup of butter over medium heat. Add brown sugar and stir until dissolved. Arrange sliced strawberries in the skillet and cook for about 5 minutes.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream remaining butter and sugar, then add eggs one at a time and vanilla. Mix in dry ingredients alternately with buttermilk until combined.
- Pour batter over the strawberries in the skillet.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Let it cool for 10 minutes, then invert on a serving plate. Serve warm, optionally with caramel sauce and vanilla ice cream.
Notes
Let the cake cool for about 10 minutes before inverting to prevent the topping from sliding off.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, strawberry, upside down cake, dessert, summer dessert