Description
Sweet summer strawberries dance through Grandma’s classic fresh strawberry upside down cake, bringing nostalgic comfort to dessert tables. Caramelized fruit nestles atop golden cake, promising delightful moments of pure homemade happiness you’ll savor with each delectable bite.
Ingredients
Scale
Fruits:
- 2 cups fresh strawberries, hulled and sliced
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
Wet Ingredients and Additional Items:
- ½ cup unsalted butter, softened
- ¼ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk (whole or 2%)
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking vessel by coating a 9-inch round pan with butter and lining the bottom with parchment paper to ensure effortless cake release.
- Create a luscious caramelized base by drizzling melted butter across the pan’s surface and evenly distributing brown sugar.
- Artfully arrange fresh strawberry slices in a uniform, overlapping pattern directly atop the sugar mixture, ensuring complete bottom coverage.
- Combine dry ingredients in a mixing bowl, whisking flour, baking powder, and salt until thoroughly integrated.
- In a separate large bowl, vigorously cream butter and granulated sugar until the mixture becomes pale and develops a light, airy texture.
- Incorporate eggs individually, blending thoroughly after each addition, then gently fold in vanilla extract for enhanced flavor complexity.
- Alternate adding flour mixture and milk to the butter blend, mixing minimally to prevent gluten development and maintain cake tenderness.
- Delicately distribute cake batter over the strawberry layer, using a spatula to create an even, smooth surface.
- Transfer the pan to a preheated 350°F (175°C) oven and bake for approximately 35-40 minutes, monitoring until a inserted toothpick emerges clean.
- Allow the cake to rest in the pan for 10-15 minutes, enabling proper setting and caramel stabilization.
- Carefully loosen cake edges with a knife, then confidently invert onto a serving plate, revealing the glistening strawberry topping.
- Serve immediately while warm or at room temperature, optionally accompanied by a scoop of creamy vanilla ice cream for indulgent contrast.
Notes
- Slice strawberries uniformly to ensure even caramelization and a consistent baking experience across the cake’s surface.
- Use room temperature ingredients like eggs and butter to help create a smoother, more even cake batter that blends seamlessly.
- Allow cake to rest briefly after inverting to help stabilize the delicate strawberry topping and prevent potential structural collapse during serving.
- Swap fresh strawberries with frozen ones during off-season, but pat them dry thoroughly to prevent excess moisture from affecting the cake’s texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 590
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 70 mg