Carefully pour the cake batter over the strawberry layer in the baking dish. Spread it out with a spatula to create an even layer, ensuring it reaches all edges of the pan.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The cake should spring back slightly when gently pressed.
4️⃣ Cool & Flip
Allow the cake to cool in the pan for 10 minutes. This short resting period lets the strawberry syrup set slightly without hardening.
Place a serving tray or platter over the baking dish. Invert the cake carefully in one smooth motion, then lift off the pan to reveal the glistening strawberry topping.
If any strawberries remain stuck to the pan, gently lift them out and place them back on top of the cake.
5️⃣ Serve
Let the cake cool for another 10–15 minutes before slicing. The layers should hold together neatly while staying moist.
Top each slice with a dollop of whipped cream for an extra touch of sweetness and creaminess.
