How to Make Strawberry Upside-Down Cake

Strawberry upside-down cake is a summertime twist on an old favorite.

Many people love pineapple upside-down cake, but once you try this berry variation, it may replace your old favorite.

Things You'll Need

• 2 tablespoons butter (for the topping)
• 1/2 cup brown sugar
• 1 cup of sliced strawberries
• 1 1/3 cup all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 2/3 cup milk
• 1/4 soft butter (for the cake)
• 1 egg
• 1 teaspoon vanilla
• 9-inch round cake pan

Instructions

1. Make the topping. In a 9-inch round cake pan, melt the 2 tablespoons of butter, mix in the brown sugar, add the strawberries, then set it aside.
   Preheat the oven to 350 degrees Fahrenheit.

2. Make the cake mix. In a mixing bowl, stir the flour, sugar and baking powder together. Add the milk, butter, egg and vanilla. Beat with a mixer until smooth. Gently pour over the fruit in the cake pan. The key is for the fruit to stay on the bottom, and not to mix with the batter.

3. Bake in the oven at 350 degrees for 30 to 35 minutes. Check the middle of the cake with a toothpick or fork to see if it's done. Remove from the oven and place on a rack to cool for five to 10 minutes. Carefully flip it over onto a serving plate, and remove the pan.

Tips & Warnings

• If you use frozen strawberries, make sure they are thawed, and drain the extra juice or water.

• Sift powdered sugar over the top just before serving for a nice touch.

References

• WTVR Richmond: On Your Menu: Strawberry Upside-Down Cake
• Boston.com: Strawberry Upside-Down Cake