
This soft buttery cake is topped with sweet caramelized strawberries for a bright, fruity dessert that looks as beautiful as it tastes.
Preheat the oven to 350°F and grease a 9-inch round cake pan.
Melt 1/4 cup butter and pour it into the prepared pan.
Sprinkle 3/4 cup sugar evenly over the melted butter.
Arrange the sliced strawberries evenly over the sugar mixture.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the softened butter and remaining sugar until light and fluffy.
Add the eggs one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients alternating with the milk until just combined.
Pour the batter gently over the strawberries and spread evenly.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes, then carefully invert onto a serving plate.
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