Gâteau aux fraises renversé

Strawberry Topping

½ cup unsalted butter

¾ cup brown sugar

2 cups fresh strawberries, hulled and halved

Cake Batter

1½ cups all-purpose flour

1½ tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup milk

Instructions

Prep

Preheat oven to 350°F (175°C).

Grease a 9-inch round cake pan (line bottom with parchment if you want extra insurance).

Make the Strawberry Topping

Melt ½ cup butter in a saucepan over medium heat.

Stir in brown sugar until dissolved and bubbly (about 2–3 minutes).

Pour mixture evenly into the bottom of the cake pan.

Arrange strawberries cut-side down over the sugar mixture.

Prepare the Cake Batter

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream ½ cup butter + granulated sugar until light and fluffy.

Beat in eggs, one at a time, then add vanilla.

Add dry ingredients in two additions, alternating with milk, mixing just until combined.

Assemble

Spoon batter gently over strawberries and smooth the top.

Bake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Flip & Serve

Cool in the pan for 10 minutes.

Run a knife around the edges, place a plate on top, and invert carefully.

Let pan sit for a minute, then lift off.

Tips & Variations

 Add ½ tsp cinnamon or lemon zest to the topping for extra flavor.

 Frozen strawberries work—thaw and pat dry first.

 Serve warm with vanilla ice cream or whipped cream (highly recommended).