Description
When you think of upside-down cakes, pineapple might be the first fruit that comes to mind. But let us introduce you to something even better: Strawberry Upside-Down Cake.
Ingredients
Ingredients:
- 1/2 cup unsalted butter (1 stick), melted
- 1/2 cup light brown sugar
- 2–3 cups sliced fresh strawberries
- 1 box white or yellow cake mix
- Ingredients called for on the box (usually eggs, oil, and water)
Optional Add-Ins:
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest for brightness
- Whipped cream or vanilla yogurt for topping
Instructions
Step 1: Prepare the Pan
Preheat the oven to 350°F (175°C). Pour the melted butter into your cake pan. Sprinkle the brown sugar evenly over the butter. Arrange sliced strawberries over the sugar in a single, even layer.
Step 2: Mix the Cake Batter
Prepare the cake mix according to the box instructions. If desired, add vanilla extract and lemon zest to the batter for added depth. Mix until smooth and creamy.
Step 3: Pour and Smooth
Carefully pour the batter over the strawberries, using a spatula to spread it evenly without disturbing the fruit layer.
Step 4: Bake
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean and the top is golden. Let the cake rest in the pan for 10–15 minutes.
Step 5: Flip and Reveal
Run a knife around the edges of the pan. Place a plate or serving platter over the cake and carefully invert it. Lift off the pan slowly to reveal the strawberry topping.
Notes
- Don’t overmix the batter; mix just until combined to avoid a dense cake.
- Make sure your strawberries are evenly sliced for consistent baking.
- Let the cake rest before flipping—it allows the syrup to thicken and the cake to firm up.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 290
- Sugar: 24g
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
Keywords: Strawberry Upside-Down Cake