Strawberry Upside Down Cake
This strawberry upside down cake is a tasty twist on a classic. This cake showcases fresh strawberries in place of pineapples and cherries for a delish summer dessert.
- 4 cups strawberries sliced
- 4 tbsp butter melted
- ⅓ cup granulated sugar Dixie Crystals
- 2 large eggs
- ½ cup granulated sugar Dixie Crystals
- 3 tbsp butter melted
- ¾ cup milk
- 1 & ½ cups self rising flour
Preheat the oven to 350 degrees. Spray a 9 inch cake pan with non stick baking spray. Prep your strawberries by cutting off the tops including the green leaves. You can then slice the strawberries however you prefer.
For the strawberry layer: In a mixing bowl, add the sliced strawberries with the melted butter and the Dixie Crystals granulated sugar and lightly toss with a spatula or spoon.
For the cake layer: In a large mixing bowl, add the sugar, eggs, and melted butter and mix with a mixer or whisk until combined and appears to be light and fluffy. Next add in the vanilla and milk and mix just until incorporated.
Add the sugar coated strawberries from the first mixing bowl to the coated cake pan and spread them out to cover the entire bottom of the pan. Pour the cake batter from the second mixing bowl on top of the strawberry layer and spread out evenly. Bake the cake in the oven for 30-35 minutes (ovens vary in timing) or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 5 minutes before you flip it out on to a cake plate or serving dish.
If you slice the strawberries too thin they will dissolve into the cake batter layer.
You can substitute the granulated sugar for brown sugar when coating the strawberries. Use ⅓ cup of brown sugar to coat the berries.
This cake can be topped with whipped cream or a scoop of vanilla ice cream.
You can substitute the strawberries for other types of berries.