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This strawberry upside down treat is pure joy. With a sweet, sticky berry top and light-as-air vanilla cake underneath, each slice gives you tender crumbs and juicy fruit. It's just the thing to share with friends or go solo with a cup of tea on a chill afternoon.
The first time I baked this was for Mother’s Day in the spring. Now, if I want to wow my buddies with something simple, I turn to this because the bright colors always put people in a good mood.
Irresistible Ingredients
- Fresh strawberries: these juicy berries make the top sweet and colorful pick them firm bright and bruise free
- Brown sugar: brings deep toffee vibes on top use darker sugar if you want extra richness
- Milk: keeps everything moist and soft use whole milk for the best result
- Vanilla extract: cranks up the cake’s flavor if you can go pure vanilla it’s worth it
- Unsalted butter: controls how salty things get and keeps your cake soft go for good butter
- Salt: just a pinch turns down the sugariness
- Granulated sugar: sweetens up the batter superfine sugar mixes in easiest
- All purpose flour: gives structure sift before measuring for lighter cake
- Baking powder: helps your cake puff up check it’s still good
- Large eggs: bind everything and add richness let them sit out so they’re not cold
Step-by-Step Guide
- Cool and Flip:
- After the oven, let the pan sit for around ten minutes. Run a knife along the edge, then gently tip the cake over onto a plate so the strawberries are now up. Don’t rush, it’ll come out easier.
- Bake the Cake:
- Pour your batter on top of the berries. Use your spatula to spread it out evenly without messing up the fruit. Pop the pan in the oven for about thirty to thirty five minutes. Spin the pan partway and check with a toothpick—it should come out clean and the cake will look nicely golden.
- Combine Dry Ingredients:
- Take a new bowl. Whisk flour, salt, and baking powder together. Carefully tip these dry things into your wet mix and stir just enough to get rid of dry spots. Don’t overdo the mixing or your cake won’t be light.
- Mix the Cake Batter:
- Grab your big bowl. Cream softened butter and granulated sugar for three to five minutes until it turns pale and fluffy—electric mixer works best. Add eggs one after the other and keep beating after each one so it stays smooth. Pour in vanilla and milk, mixing again.
- Make the Topping:
- Melt your butter and brown sugar together on medium in a saucepan, stirring till it’s all mixed. Spill this into your greased pan, tipping the pan if you need to get it everywhere. Lay the sliced strawberries on top in a single layer or in circles—however you like.
- Get Your Pan Ready:
- Coat a nine inch round cake pan well with butter or nonstick spray—especially the sides and bottom—so the cake pops out easily later.
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My mom is the biggest strawberry fan so whenever I bake this in May it feels like we’re together again sneaking more berries on top and licking the spoon clean just like she did
Easy Storage Tips
Leftovers? Stash it in an airtight container on your counter for up to two days. If you want it to last longer move it to the fridge for four days. Let your chilled cake slices warm up a bit before eating so it’s soft and tasty.
Handy Swaps
If you can’t get strawberries go with peaches raspberries or blueberries. Coconut sugar works instead of brown for a lighter taste. Swap out the vanilla for almond extract if you want to shake things up.
Fun Ways to Serve
Warm slices go great under a cloud of whipped cream or a scoop of vanilla ice cream. Sprinkle on some powdered sugar to make it look fancy. Throw it on a brunch spread with fresh fruit salad—people will love it.
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Tiny Slice of Cake History
Early American cooks made upside down cakes in cast iron pans with whatever fruit they had. The fruit and sugar went in the bottom, then the simple batter right on top. Nowadays strawberries give it a modern, cheery twist that looks and tastes amazing.
Frequently Asked Questions
- → What's the trick for a clean flip so it doesn't stick?
Give your pan a really good coat of grease first. After baking, wait ten minutes before you flip it over. Run a knife around the edges to make sure nothing's hanging on.
- → Can frozen berries work instead of fresh?
Totally. Just thaw them and blot with paper towels first, or your cake could be a bit soggy with extra moisture.
- → What other fruit tastes great in this type of cake?
Try it with cherries, peaches, plums, or even pineapple. You might want to tweak the sugar depending how sweet your fruit is.
- → Should I pick salted or unsalted butter?
Go for unsalted butter if you want to control the salt. Either way works—just keep an eye on the salt you add if you use salted butter.
- → What's the best way to keep leftovers fresh?
Cover and leave on the counter if you'll eat it soon, up to two days. Stash it in the fridge for longer—up to four days stays nice and fresh.