Description
These Mini Strawberry & Thyme Upside-Down Cakes are a charming twist on the classic — tender, golden cakes baked over a layer of caramelized strawberries and infused with earthy thyme. With warm flavors and an elegant, rustic look, they’re perfect for intimate holiday gatherings or a cozy cottagecore dessert board.
Ingredients
Topping:
1 1/2 cups fresh strawberries, sliced
3 tbsp brown sugar
2 tbsp butter
1 tsp fresh thyme leaves
Cake Batter:
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup buttermilk
Instructions
Preheat oven to 350°F (175°C). Grease a muffin tin or mini cake pan.
In a saucepan, melt butter and brown sugar until bubbling. Stir in thyme and divide mixture evenly into 6 cavities. Top with strawberry slices.
In a bowl, cream butter and sugar until light. Beat in egg and vanilla.
In a second bowl, whisk dry ingredients. Add dry mix and buttermilk to wet in alternating additions.
Spoon batter over the strawberry layer in each mold.
Bake 18–22 minutes until golden and set. Cool slightly, then invert onto a tray while warm.
Garnish with fresh thyme sprigs and serve warm or room temp.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 240
- Fat: 12g
- Carbohydrates: 28g