Strawberry Upside-Down Cake

We know you’re pumped to show off your cake-decorating skills any chance you get. But as the temperature climbs—and fresh fruit abounds at the market—switch things up with this equally impressive recipe for strawberry upside-down cake. Layer fresh, gorgeously red strawberries on the bottom of a pan and pour in the batter. As it bakes, the berries form a sweet, caramelized layer. So all you have to do is invert the cake onto a platter and…you’re done.

10 servings

11 tablespoons unsalted butter, at room temperature, divided

3 tablespoons plus ½ cup brown sugar

1 quart strawberries, hulled and thinly sliced

⅔ cup whole wheat flour

⅔ cup all-purpose flour

1 teaspoon cinnamon

¾ teaspoon baking powder

¼ teaspoon baking soda

Pinch of kosher salt

1 large egg

1 teaspoon vanilla extract

⅔ cup Greek yogurt