Ingredients
Scale
- Strawberry Topping
- ½ cup unsalted butter
- ¾ cup brown sugar
- 2 cups fresh strawberries, hulled and halved
- 1 teaspoon lemon juice (optional)
- Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Prepare the Pan – Preheat your oven to 350°F (175°C). Take ½ cup of unsalted butter and melt it completely, then pour it into a greased 9-inch round cake pan. Sprinkle the ¾ cup of brown sugar evenly over the melted butter, creating a smooth layer. Arrange the halved strawberries cut-side down in a single layer across the entire surface, creating an attractive pattern. If using, drizzle the lemon juice over the strawberries to brighten their flavor.
- Make the Cake Batter – In a medium bowl, whisk together the flour, baking powder, and salt until well combined. In a separate larger bowl, cream the softened butter and granulated sugar using an electric mixer until the mixture becomes light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with additions of milk, beginning and ending with the dry ingredients. Mix just until the batter is smooth, being careful not to overmix.
- Assemble & Bake – Using a spatula, gently spread the cake batter over the prepared strawberry layer, taking care not to disturb the arrangement of fruit. Smooth the top evenly with the spatula. Place the cake in the preheated oven and bake for 40-45 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean with no wet batter.
- Flip the Cake – Remove the cake from the oven and allow it to cool in the pan for exactly 10 minutes – no longer, as the caramelized sugar may harden and make removal difficult. Run a knife around the edges of the pan to loosen the cake. Place a serving plate upside down over the cake pan, and holding them firmly together, carefully flip them over in one quick motion. Slowly lift the pan away from the cake, revealing the beautiful strawberry topping. If any strawberries stick to the pan, simply place them back onto the cake.
Notes
- For best results, use fresh, ripe strawberries that are firm and bright red.
- The cake is best served warm but can be enjoyed at room temperature.
- If strawberries are out of season, frozen strawberries can work, but thaw and drain them well first.
- The lemon juice helps balance the sweetness and enhances the strawberry flavor.
- A cast-iron skillet can be used instead of a cake pan for a rustic presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 125mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg