Strawberry Upside Down Cake

  • 1 lb. strawberries, thinly sliced into rounds
  • 1/4 c. brown sugar
  • 2 tbsp. cornstarch
  • 1 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • pinch of salt
  • 3/4 c. granulated sugar
  • 2 large eggs
  • 1/2 c. sour cream
  • 1/2 c. (1 stick) unsalted butter, melted
  • 1 tsp. pure vanilla extract
  • Vanilla ice cream, for serving

  1. Preheat oven to 350°. Grease a 12" oven-safe skillet, add a parchment circle, then grease again.
  2. In a large bowl, stir together strawberries, brown sugar, and cornstarch until fully coated and juicy. Add to skillet and spread in an even layer.
  3. Make cake batter: In small bowl, whisk together the flour, baking powder, and salt. In a large bowl, mix together the sugar, eggs, sour cream, butter, and vanilla. Add in the dry ingredients and stir until just combined.
  4. Pour the cake batter over the strawberry mixture and spread as evenly as possible with a rubber spatula. If you need to, use wet hands to spread batter over berries.
  5. Bake until the cake is golden and a toothpick comes out clean, about 35 minutes.
  6. Let the cake cool in the skillet, about 15 minutes, then invert onto a serving platter or large plate and gently remove parchment paper. Let cool completely or refrigerate before slicing. Serve with vanilla ice cream.
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