Description
A delicious strawberry upside down cake with a moist vanilla cake base and caramelized strawberry topping.
Ingredients
Scale
- For the Strawberry Layer:
- 2 cups fresh strawberries, sliced
- 1 cup granulated sugar
- 2 tbsp cornstarch
- For the Cake:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla extract
- For Topping:
- Whipped cream (for serving)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, mix strawberries, 1 cup sugar, and cornstarch. Spread evenly in the cake pan.
- In another bowl, whisk flour, 1 cup sugar, baking powder, and salt.
- Add melted butter, milk, eggs, and vanilla. Mix until smooth.
- Pour batter over the strawberry layer.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool for 10 minutes, then invert onto a plate.
- Serve with whipped cream.
Notes
- Use fresh strawberries for best results.
- Let the cake cool slightly before inverting to prevent breaking.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: strawberry upside down cake, dessert, strawberry cake