Strawberry Upside Down Skillet Cake for Stunning Summer Gatherings
This Strawberry Upside Down Skillet Cake is an easy, delicious dessert perfect for summer gatherings.
Equipment
- - 12-inch skillet
Ingredients
For the Fruit Layer
- 2 cups fresh strawberries thinly sliced
- 1/2 cup brown sugar can substitute with coconut sugar
For the Cake Batter
- 1 cup all-purpose flour can substitute with gluten-free flour blend
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 large eggs
- 1/2 cup sour cream can substitute with Greek yogurt
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
For Serving
- 2 scoops vanilla ice cream optional for serving
Instructions
How to Make Strawberry Upside Down Skillet Cake
- Preheat the oven to 350°F (175°C). Prepare your 12-inch skillet by lining the bottom with parchment paper.
- Mix together melted butter, eggs, granulated sugar, and sour cream in a bowl.
- Combine the dry ingredients in another bowl: flour, baking powder, salt, and cornstarch.
- Fold the dry mixture into the wet ingredients gradually, mixing until just combined.
- Arrange the sliced strawberries in the prepared skillet, followed by a sprinkle of brown sugar. Pour the cake batter over the fruit layer evenly.
- Bake in the oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the skillet for 10 minutes before inverting it onto a serving plate.
Notes
Top with a scoop of vanilla ice cream for the ultimate summer treat.