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A whole Strawberry Upside Down Cake with a slice cut out, revealing the moist cake base and glazed strawberries.

Strawberry Upside Down Cake

Flipping this cake always feels like a little moment of magic when the strawberries are revealed.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 people
Calories 320 kcal

Equipment

  • Round cake pan
  • Mixing Bowls

Ingredients
  

For the Topping

  • 2 cups fresh strawberries, halved
  • 1/4 cup melted butter
  • 1/2 cup brown sugar

For the Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a round cake pan.
  • Pour the melted butter into the prepared pan and sprinkle the brown sugar evenly over the butter layer.
  • Arrange the halved strawberries evenly over the sugar layer.
  • In one bowl, whisk together the flour, baking powder, and salt.
  • In a separate bowl, mix the sugar, milk, egg, and vanilla extract.
  • Combine the wet ingredients with the dry ingredients until just mixed.
  • Pour the cake batter carefully over the strawberries in the pan.
  • Bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
  • Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.

Notes

This cake is best served warm shortly after inverting. By Clara Bennett, Lead Plate Designer at Recipes by Betty.
Keyword Easy Strawberry Desserts, Fresh Strawberry Desserts, Fresh Strawberry Recipes, Strawberry Baking, Strawberry Cake Design, Strawberry Desserts Recipes, Strawberry Shortcake Recipes, Strawberry Upside Down Cake