Strawberry Upside Down Cake
This delightful Strawberry Upside Down Cake features a moist, buttery cake topped with juicy, glistening strawberries, making it an extraordinary dessert for any occasion.
Ingredients
Main Ingredients
- 2 cups fresh strawberries, sliced Make sure they are ripe and fresh.
- 1 cup granulated sugar
- 1/2 cup butter, melted Room temperature for easier mixing.
- 1 cup all-purpose flour Can substitute with a gluten-free blend.
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk Add a splash if the batter is too thick.
- 1 tsp vanilla extract
- Whipped cream or ice cream (for serving) For an added touch of sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a round cake pan with butter or cooking spray.
- Arrange the sliced strawberries evenly at the bottom of the pan.
Mixing Batter
- In a mixing bowl, whisk together the melted butter and sugar until creamy.
- Add flour, baking powder, and salt to the mixture, followed by the milk and vanilla extract. Stir until the batter is smooth.
Baking
- Carefully pour the batter over the strawberries in the cake pan, covering them evenly.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
Serving
- Let the cake cool for 5-10 minutes, then invert it onto a serving plate.
- Serve warm with whipped cream or ice cream.
Notes
For a delightful presentation, dust with powdered sugar and garnish with mint leaves. Store leftovers in an airtight container for up to three days.