🍓 Strawberry Upside Down Cake

This Strawberry Upside Down Cake is a beautiful, moist, and fruity dessert that’s bursting with juicy strawberries and sweet, buttery flavor. It’s an elegant twist on the classic pineapple version — but with vibrant strawberries that make every bite taste like summer! ☀️🍰

Whether you’re baking for a family gathering, Valentine’s Day, or just a cozy weekend treat, this cake looks stunning and tastes even better.

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❤️ Why You’ll Love This Cake

✅ Gorgeous presentation — the strawberries caramelize beautifully on top.
✅ Buttery, tender cake that stays moist for days.
✅ Easy to make with simple pantry ingredients.
✅ Perfect balance of tart fruit and sweet cake.

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🍓 Ingredients

For the Strawberry Layer:

• 4 tablespoons unsalted butter, melted
• ½ cup light brown sugar, packed
• 2 cups fresh strawberries, hulled and sliced

For the Cake Batter:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened (or coconut oil for a lighter version)
• ¾ cup granulated sugar (or ½ cup pure maple syrup)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk (or buttermilk for extra richness)

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🧁 Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

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Step 2: Make the Strawberry Layer

Pour the melted butter into the bottom of the pan.
Sprinkle evenly with brown sugar.
Arrange the sliced strawberries over the sugar mixture in a single, decorative layer. Set aside. 🍓

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Step 3: Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream together the softened butter and sugar (or maple syrup) until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract.

Gradually add the dry ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined — do not overmix.

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Step 4: Assemble the Cake

Pour the cake batter over the strawberries in the pan.
Spread gently and evenly using a spatula to ensure it covers all the fruit.

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Step 5: Bake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool in the pan for 10–15 minutes.
Carefully run a knife around the edges to loosen, then invert the cake onto a serving plate while it’s still warm.

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Step 6: Cool & Serve

Let the cake cool slightly before slicing.
Serve warm with a dollop of whipped cream, vanilla ice cream, or a drizzle of fresh strawberry sauce. 😍

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🌟 Tips & Variations

✨ For a deeper flavor, add 1 teaspoon lemon zest or a splash of almond extract to the batter.
✨ You can use frozen strawberries, just thaw and drain them first.
✨ Substitute part of the flour with almond flour for a nutty twist.
✨ Drizzle white chocolate over the cooled cake for extra decadence.

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🍰 Storage

• Store leftovers in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Warm individual slices in the microwave for 10–15 seconds before serving for that fresh-from-the-oven flavor.

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💕 Final Thoughts

This Strawberry Upside Down Cake is simple yet impressive — soft, buttery, and loaded with caramelized strawberries that make every bite unforgettable. It’s the perfect dessert to brighten your table and bring a smile to everyone’s face.

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