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Upside-down cakes have long held a special place in the hearts of dessert lovers, evoking a sense of nostalgia with every slice. Traditionally, these cakes feature a beautiful layer of caramelized fruit resting atop a moist cake, and they offer a delightful surprise when flipped over for serving. Strawberry Upside-Down Cake, in particular, brings a fresh and vibrant twist to this classic dessert, making it a perfect choice for spring and summer gatherings or as a sweet treat any time of the year.

STRAWBERRY UPSIDE-DOWN CAKE

Satisfy your sweet cravings with our Strawberry Upside-Down Cake recipe! This delightful twist on a classic dessert features luscious, caramelized strawberries resting on a moist cake, creating a stunning presentation that’s perfect for any occasion. Easy to make and bursting with flavor, this cake is sure to impress your friends and family. Click to explore the step-by-step guide and start your baking adventure today!
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Ingredients
  

1 cup fresh strawberries, hulled and sliced

1/4 cup brown sugar

1/4 cup unsalted butter (1/2 stick)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 cup buttermilk (or milk + 1/2 tbsp vinegar)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.

    In a small saucepan over medium heat, melt the butter. Once melted, add the brown sugar and stir until evenly mixed and bubbling, about 2 minutes. Pour this mixture into the bottom of the prepared cake pan.

      Arrange the sliced strawberries on top of the brown sugar mixture in a decorative pattern.

        In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

          In another bowl, cream the granulated sugar and softened butter together until light and fluffy, about 3-4 minutes.

            Add the egg and vanilla extract to the sugar mixture and beat until fully combined.

              Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

                Pour the cake batter over the strawberries in the pan, smoothing the top gently.

                  Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                    Once baked, allow the cake to cool in the pan for 10 minutes. Carefully run a knife around the edges, then invert the cake onto a serving plate. Let it sit for a minute before lifting the pan off.

                      Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8 slices