Irresistibly Sweet Strawberry Upside-Down Cake Recipe

This Strawberry Upside-Down Cake combines sweet strawberries with a moist cake, creating a delightful dessert perfect for any occasion.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Weight Loss Recipes

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Topping

1 pound fresh strawberries hulled and sliced
¼ cup light butter melted
½ cup light brown sugar packed

For the Cake

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup light butter softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup low-fat buttermilk or milk with lemon juice

Equipment

9-inch round cake pan
Mixing bowls
Electric Mixer
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
Pour melted light butter into the prepared pan, then sprinkle brown sugar evenly on top. Lay sliced strawberries over the sugar.
In a bowl, whisk together flour, baking powder, baking soda, and salt until combined. Set aside.
In another bowl, beat softened butter and granulated sugar until fluffy. Add the egg and vanilla, mixing until combined.
Gradually add the flour mixture and buttermilk, alternating, until just combined to form a smooth batter.
Pour the batter over the strawberries in the pan and bake for 30-35 minutes, until a toothpick comes out clean.
Cool in the pan for about 10 minutes, then invert onto a serving plate to reveal the strawberries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Use ripe, fresh strawberries for the best flavor and avoid overmixing the batter for a light cake texture.

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