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Strawberry Upside Down Cake

Strawberry Upside Down Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 6 tbsp unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 lb fresh strawberries, hulled and halved
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

Method
 

  1. Preheat oven to 350°F. Pour melted butter into a 9-inch round pan and tilt to coat. Sprinkle brown sugar evenly over butter, then arrange strawberries cut side down in a single layer.
  2. Whisk flour, baking powder, and salt. In another bowl, beat softened butter and granulated sugar until fluffy, then beat in eggs and vanilla. Add dry ingredients and buttermilk alternately, mixing until smooth.
  3. Spoon batter over strawberries and spread gently. Bake for 45-50 minutes until golden and a toothpick comes out clean. Cool in the pan for exactly 10 minutes.
  4. Run a knife around the edge, invert onto a plate, and lift the pan away. Replace any berries that stick, then slice warm.

Notes

The 10-minute rest is the sweet spot for releasing the cake cleanly without the caramel hardening. If your strawberries are very juicy, pat them dry before arranging so the topping does not become too watery during baking.