Ingredients
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup unsalted butter
- ¾ cup granulated sugar
For the Cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions:
- Prepare the Topping:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a medium saucepan, melt the butter over medium heat.
- Add the granulated sugar and stir until dissolved and bubbly, about 2-3 minutes.
- Pour the butter-sugar mixture into the prepared cake pan and spread it evenly.
- Arrange the sliced strawberries in a single layer over the butter-sugar mixture.
- Make the Cake:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.
- Pour the batter over the strawberries in the cake pan and spread it evenly.
- Bake the Cake:
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Invert and Serve:
- Run a knife around the edges of the cake to loosen it.
- Place a serving plate over the cake pan and carefully invert the cake onto the plate.
- Let the cake cool completely before serving.
Enjoy!
