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Delightful Strawberry Upside Down Cake Recipe

Strawberry Upside Down Cake

There's something truly magical about a homemade cake, especially when it’s adorned with sweet, juicy strawberries. This Strawberry Upside Down Cake not only brings back memories of warm summer days but is also incredibly easy to whip up. With just a few simple ingredients, you can create a stunning dessert that will impress your family and friends. Get ready for a treat that's both beautiful and delicious!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1/2 cup unsalted butter adds richness and moisture
  • 1 cup brown sugar gives a lovely caramel flavor
  • 2 cups fresh strawberries hulled and halved
  • 1.5 cups all-purpose flour gives the cake its structure
  • 1 cup granulated sugar for sweetness
  • 2 teaspoons baking powder helps the cake rise
  • 1/2 teaspoon salt balances the sweetness
  • 1/2 cup milk keeps the cake moist
  • 2 large eggs binds everything together
  • 1 teaspoon vanilla extract adds a warm flavor

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Whisk
  • Oven

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). This is crucial for even baking.
  2. Step 2: In a 9-inch round cake pan, melt the butter over low heat. Once melted, take it off the heat and sprinkle the brown sugar evenly over the butter. Now, arrange the halved strawberries on top in a decorative pattern.
  3. Step 3: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, combine the milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  4. Step 4: Carefully pour the batter over the strawberries in the pan, spreading it evenly.
  5. Step 5: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Step 6: Let the cake cool in the pan for about 10 minutes. Then, run a knife around the edges and invert the cake onto a serving plate.

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week.