Description
Enjoy a delicious Strawberry Upside-Down Cake with a moist vanilla base and sweet, caramelized strawberries on top. This delightful dessert is perfect for showcasing fresh strawberries and is sure to impress at any gathering!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Hull and slice the strawberries into bite-sized pieces.
- In a medium bowl, combine the sliced strawberries with brown sugar and lemon juice. Toss gently and let sit for 10-15 minutes to release juices.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Grease a 9-inch round cake pan with butter or non-stick spray.
- Melt 2 tablespoons of butter in a small saucepan over low heat and pour it into the bottom of the prepared cake pan.
- Spread the strawberry mixture evenly over the melted butter.
- Pour the batter over the strawberries, spreading it gently with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes.
- Place a large plate over the top of the cake pan and invert the pan to release the cake onto the plate. If any strawberries stick, gently place them back on the cake.
- Allow the cake to cool completely before slicing. Serve as is or with whipped cream or vanilla ice cream.
Notes
- Ensure the strawberries are fresh for the best flavor.
- This cake can be stored in an airtight container in the refrigerator for a few days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes