My mom used to make pineapple upside down cake in her old cast iron skillet, but one summer, we didn’t have pineapple — so she used strawberries instead. It turned out better than we expected: juicy, sticky, and full of berry flavor. Now I make it every spring when strawberries are at their best. It’s rustic, simple, and one of those desserts that just feels like home.

Ingredients:

For the strawberry topping:

• 2 tbsp unsalted butter

• ½ cup brown sugar

• 2½ cups fresh strawberries, hulled and halved

For the cake batter:

• ½ cup unsalted butter, softened

• ¾ cup sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup milk (any kind)

• Zest of 1 lemon (optional, but adds brightness)

Instructions:

1. Preheat oven:
   Set to 350°F (175°C). Grease a 9-inch round cake pan or deep pie dish.

2. Make the topping:
   Melt butter in a saucepan. Stir in brown sugar until dissolved. Pour into prepared pan and spread evenly. Arrange halved strawberries cut-side down over the sugar mixture.

3. Make the cake batter:
   In a bowl, cream butter and sugar until fluffy. Add eggs and vanilla, mixing well. In a separate bowl, whisk flour, baking powder, salt, and lemon zest. Alternate adding dry ingredients and milk to the butter mixture, mixing until smooth.

4. Assemble and bake:
   Pour batter over strawberries and smooth the top. Bake for 35–40 minutes, or until a toothpick comes out clean and top is golden.

5. Cool and invert:
   Let cake rest for 10 minutes, then carefully invert onto a serving plate. Let cool before slicing to help the fruit set.

Nutrition (per slice, 1 of 8):

Serves: 8 | Prep Time: 20 mins | Bake Time: 40 mins | Total Time: ~1 hour
Calories: 320 | Protein: 4g | Carbs: 44g | Fat: 15g | Fiber: 2g | Sugar: 27g