Strawberry Lemonade Upside-Down Cake
A bright, fruity upside-down cake featuring a tight mosaic of fresh strawberries baked inside a zesty lemon cake.
Ingredients
- 1 pound fresh strawberries topped and cut in half
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1 boxed lemon cake batter prepared per box instructions
Instructions
- Preheat oven and pan to 350°F (175°C).
- Melt butter in the pan and evenly spread sugar into the melted butter.
- Lay strawberry halves flat side down as tightly as possible until the bottom of the pan is covered.
- Slowly pour prepared lemon cake batter over the strawberries and level it out.
- Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly, then carefully invert onto a serving plate.
Notes
Use fresh strawberries for the best texture and appearance.
Serve warm with a dollop of whipped cream or vanilla ice cream.