Strawberry Upside-Down Cake Recipe

1. Preheat your oven to 350°F (175°C).
2. Prepare the pan : Pour the melted butter into a 9-inch round cake pan, spreading it evenly over the bottom.
3. Add sugar : Sprinkle the granulated sugar evenly over the butter.
4. Arrange strawberries : Arrange the sliced strawberries over the sugar in a decorative pattern.
5. Drizzle jam : Drizzle the warmed strawberry jam over the strawberries.

1. Mix dry ingredients : In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream butter and sugar : In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add eggs and vanilla : Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine ingredients : Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

1. Pour batter : Pour the cake batter over the strawberry layer in the cake pan, spreading it evenly.
2. Bake : Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Cool and invert : Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate and let it sit for a few minutes before lifting off the pan.

1. Cool slightly : Allow the cake to cool slightly before serving.
2. Enjoy : Slice and enjoy the vibrant and delicious Strawberry Upside-Down Cake!

• Strawberry Selection : Choose ripe, fresh strawberries for the best flavor and presentation.
• Jam Consistency : Warm the strawberry jam slightly to make it easier to drizzle. You can microwave it for about 15-20 seconds.
• Pan Size : Ensure you use a 9-inch round cake pan to accommodate the batter and topping properly.

Can I use frozen strawberries? Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using to avoid excess moisture.

Can I substitute the all-purpose flour with gluten-free flour? Yes, you can use a gluten-free all-purpose flour blend. The texture might be slightly different, but it should still be delicious.

How should I store the cake? Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days.

Can I add other fruits? Absolutely! You can mix in other berries or fruits like blueberries or peaches for a variation.