Ingredients:
Strawberry Topping
- 1/2 cup unsalted butter
- 3/4 cup brown sugar (packed)
- 2 cups fresh strawberries, hulled and halved
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line the bottom with parchment paper.
- In a small saucepan over medium heat, melt the 1/2 cup butter for the topping. Stir in the brown sugar until smooth. Pour the mixture evenly into the prepared pan.
- Arrange the halved strawberries cut-side down over the brown sugar mixture. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Carefully spread the batter over the strawberries in the pan.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a serving plate.
Serving Tips
- Serve warm or at room temperature.
- Delicious on its own or with whipped cream or vanilla ice cream.
Storage
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
Prep Time
15 minutes
Bake Time
40–45 minutes
Total Time
About 1 hour
Yield
8–10 servings