Upside Down Strawberry Cake

Soft vanilla cake baked over caramelized strawberries, then flipped into a glossy, fruity beauty. Simple, cozy, and sooo good.

 INGREDIENTS

Strawberry Topping

• ½ cup unsalted butter
• ¾ cup brown sugar
• 2 cups fresh strawberries, hulled and halved
• 1 teaspoon lemon juice (optional, brightens flavor)

Cake Batter

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

 INSTRUCTIONS

1. Prep the Pan

1. Preheat oven to 350°F (180°C).
2. Grease a 9-inch round cake pan (or square works too).

2. Make the Strawberry Base

1. Melt ½ cup butter in a saucepan over medium heat.
2. Stir in brown sugar until smooth and slightly bubbly.
3. Pour mixture into the prepared pan.
4. Arrange strawberries cut-side down over the sugar mixture.
5. Drizzle with lemon juice if using. Set aside.

3. Prepare the Cake Batter

1. In a bowl, whisk flour, baking powder, and salt.
2. In another bowl, cream softened butter and granulated sugar until light and fluffy.
3. Beat in eggs one at a time. Add vanilla.
4. Add dry ingredients alternately with milk, mixing just until combined.

4. Assemble & Bake

1. Gently spread batter over strawberries.
2. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

5. Flip & Serve

1. Let cake cool 10 minutes only (important!).
2. Run a knife around edges, place a plate on top, and flip carefully.
3. Let pan sit 1 minute, then lift off.

 SERVING IDEAS

• Serve warm with whipped cream or vanilla ice cream
• Sprinkle with powdered sugar for extra charm
• Works great with peaches or pineapple too