Strawberry Upside Down Skillet Cake
Delight in the flavors of fresh strawberries in this Strawberry Upside Down Skillet Cake, perfect for summer gatherings.
Equipment
- 10-inch skillet
Ingredients
For the Cake
- 2 cups Strawberries fresh, ripe
- 1 cup Brown Sugar for caramelizing
- 2 tablespoons Cornstarch
- 1.5 cups All-Purpose Flour or gluten-free flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup Granulated Sugar
- 3 large Large Eggs
- 0.5 cups Sour Cream
- 0.5 cups Unsalted Butter melted and cooled
- 2 teaspoons Pure Vanilla Extract
For Serving
- 1 scoop Vanilla Ice Cream optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 10-inch skillet.
- Arrange sliced strawberries in a single layer at the bottom of the skillet. Sprinkle with brown sugar and cornstarch.
- Mix melted butter, granulated sugar, eggs, sour cream, and vanilla extract in a separate bowl until smooth.
- Fold in the all-purpose flour, baking powder, and salt gradually.
- Pour the batter over the arranged strawberries.
- Bake for 30-35 minutes, or until golden brown.
- Cool the cake in the skillet for about 10 minutes before flipping it onto a serving plate.
Serving
- Top with a scoop of vanilla ice cream if desired.
Notes
Use ripe strawberries for maximum flavor. Allow melted butter to cool before mixing in eggs.