Directions
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Preheat the oven to 350°F (175°C). Grease a round cake pan generously to ensure that the cake releases easily after baking.
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In a small saucepan over low heat, melt the butter until it’s completely liquefied. Once melted, pour the butter into your prepared cake pan. Sprinkle the brown sugar evenly over the melted butter, forming a sweet base for your strawberries.
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Next, take your halved strawberries and beautifully arrange them on top of the brown sugar layer. Make sure they are evenly spaced to give a tremendous visual appeal once the cake is inverted.
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In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. This dry mixture will form the foundation of the cake, so make sure to whisk them well to eliminate any lumps.
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In another bowl, whisk together the egg, milk, and vanilla extract. This mixture adds moisture and flavor, ensuring your cake is everything you expect it to be.
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Carefully combine the wet and dry ingredients. Mix until just combined; overmixing can make the cake dense rather than fluffy. Once your batter is ready, pour it gently over the arranged strawberries in the cake pan.
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Place the cake pan in the preheated oven and bake for 30-35 minutes. It’s a good idea to check the cake with a toothpick inserted into the center; it should come out clean, ensuring the cake is fully baked.
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Once baked, allow the cake to cool in the pan for a few minutes. Then, take a serving plate and invert the cake onto the plate. Prepare for the tremendous moment when you reveal the stunning strawberry topping.
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