This delicious Strawberry Upside Down Cake makes a great easy summer cake that is packed with flavours. It combines caramelised strawberries over a light and fluffy vanilla butter cake from scratch, perfect for dessert or afternoon tea!
Why we love this recipe
The smell that will come out of your oven while this strawberry upside-down cake is baking says it all: this cake is irresistible! It is a deliciously light summer dessert that looks impressive yet is very quick and easy to prepare.
This cake is like a more simple and quicker version of my Strawberry Crumble Cake, but the flavour and smell of the oven roasted strawberries are just as delicious. And what else but a light and moist vanilla butter cake to make the berries shine?
Just like when made with Blackberries or Plums, this roasted strawberry cake is perfect to serve for dessert after a big meal, to bring to a party or barbecue, enjoy for afternoon tea or as a sweet snack!
This strawberry cake is made out of 8 simple ingredients.
For the Strawberry Layer:
- Strawberries: I highly recommend to keep large chunks of fruits (I simply sliced them in half) to get a deliciously soft and lightly caramelised texture.
- Sugar + Cornstarch: this mix will help caramelise the fruit as well as thicken the juices that will come out of the strawberries, so that you don't end up with a soup under your cake.
For the Vanilla Cake:
- Butter: unsalted and very soft (at room temperature).
- Sugar: Caster Sugar, or Fine White Granulated Sugar
- Eggs: medium size - make sure they are at room temperature
- Milk: I used Full Cream Milk (Whole Milk) for maximum flavour, but a plant-based or dairy-free milk will work as well. I have made this cake with Soy Milk before with no issues.
- Vanilla: Essence / Extract, or even Vanilla Paste if you have some
- Self Rising Flour: the easiest flour to use to make cake! See FAQs section below for ratios if you want to use Plain / AP Flour instead.
How to make an Upside Down Strawberry Cake
There are two main steps in making this strawberry cake: preparing the strawberry layers, then making the cake batter.
- Preheat your oven on 180'C/350'F. Line a 22cm / 9 inch Springform Pan (or round pan) with baking paper and lightly grease the sides.
- Photo 1: wash the strawberries, remove the tops then cut in half. Place in a mixing bowl with the Sugar and Cornstarch. Toss to combine; the sugar/cornstarch should evenly cover the fruits.
- Photo 2: Place at the bottom of the pan in an even layer then set aside.
For the cake
- Photo 3 & 4: in a large mixing bowl, cream the soft Butter and Sugar for about 5 minutes on a medium to medium high speed. The sugar should have dissolved into the butter and the mixture should be light, fluffy and have about doubled in size.
- Photo 5: Add the Eggs one at the time.
- Photo 6: Slowly mix in the Egg until fully incorporated before adding the next one. Don't worry if the batter seem to be curdling (splitting) at this time it will come back together later
- Photo 7: Add the Milk and Vanilla
- Photo 8: Mix until combined
- Photo 9 & 10: Add the Self-Rising Flour (preferably sifted) and slowly mix in until fully incorporated. Stop as soon as you can't see flour anymore to avoid overworking (and deflating) the batter.
- Photo 11: Pour the cake batter over the strawberries
- Photo 12: use a small offset spatula or the back of a spoon to spread it evenly over the strawberries.
- Bake for 35 to 45 minutes, or until the tip of a knife (or skewer) poked in the centre of the cake comes out clean. As always, the time it will take to bake depends on your oven.
- Leave to cool down for about 10 minutes before removing the sides (if using a springform pan) and flipping the cake over a serving plate.
I have only tried this recipe with fresh Strawberries, but it should be OK to use frozen strawberries as long as they are fully thawed, very well drained and dried on an absorbent paper towel. You might need to add a little bit more cornstarch as frozen strawberries will produce more liquid when baked.
Yes, simply use the same quantity of Plain/AP Flour than Self-Rising Flour with the addition of 1 1/2 teasp. Baking Powder and 1 pinch of Salt.
Yes you can use the same size Round Pan - simply make sure the bottom is lined with baking paper (I recommend greasing the pan first so that the baking paper sticks to it) and the edges are either lined as well or well greased.
Tips for Success
- Use naturally sweet, ripe Strawberries for the best taste. Add Vanilla or Lemon Zest for an extra boost of flavour.
- If using a Springform Pan, place a tray line with baking paper under the rack where your cake will bake to collect any juices that might escape during the baking. Alternatively, use a Round Pan well lined with baking paper.
- Let the upside down strawberry cake cool down for 10 to 15 minutes to easily be able to flip it over. If you flip it straight out of the oven, the cake might be too soft and break. If you wait for it to be completely cool, the caramelised juices of the strawberries might stick to the pan.
Storing & Freezing
This cake can be kept at room temperature for 24 hours or 3 days in the fridge. If kept in the fridge, I recommend heating it up slightly before serving for the best moist texture.
I do not recommend freezing this strawberry upside down cake as strawberries release a lot of water/juices when thawed.
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Strawberry Upside Down Cake
- 500 gr (1 lbs) Fresh Strawberries
- 25 gr (2 tablesp.) Caster Sugar - or fine white granulated sugar
- 7.5 gr (1 tablesp.) Cornstarch
Vanilla Butter Cake
- 120 gr (1/2 cup) Butter - very soft
- 75 gr (1/3 cup) Caster Sugar - or fine white granulated sugar
- 3 Eggs - at room temperature
- 120 ml (1/2 cup) Full Cream Milk - (Whole Milk)
- 1 1/2 teasp. Vanilla Extract
- 250 gr (1 2/3 cup) Self-Rising Flour
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Preheat your oven on 180°C/350°F. Prepare a 22cm / 9 inch Springform Pan by lining the bottom with baking paper and lightly greasing the sides (see note 1)
- Wash the Strawberries, remove the tops and cut in half. Place in a small mixing bowl and toss with the Sugar and Cornstarch.
- Place the strawberries at the bottom of the pan in an even layer. Set aside.
Vanilla Butter Cake
- Cream the soft Butter and Sugar for about 5 minutes on medium high speed, or until light and fluffy (see note 2).
- Add the Eggs one at the time, slowly mixing until incorporated (see note 3), then the Milk and Vanilla.
- Mix in the Self-Rising Flour, stopping as soon as incorporated to avoid overworking the batter.
- Pour over the Strawberries, using a small offset spatula or back of a spoon to spread it evenly over the strawberries if needed.
- Bake for 35 to 45 minutes, or until the tip of a knife or skewer comes out clean. Leave to cool down for 10 to 15 minutes before opening the sides of the pan (if using a springform pan) and flipping the cake (see note 4).
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- If using Frozen Strawberries, make sure they are fully thawed, well drained and dried on an absorbent paper towel before using.
- The Strawberries will release a lot of juices when baked, so I recommend placing a lined tray under the rack you will bake the cake on to catch any juices that might escape the springform pan. Alternatively, use a regular Round Pan lined with baking paper.
- If you rub a little bit of butter between your fingers, you shouldn't be able to feel grains of sugar.
- Don't worry if the batter looks like it is curdling/splitting, it will come back together when you add the flour.
- As always, the exact baking time will depend on your oven and it could take more or less time to bake. Don't try to flip the cake when just out of the oven as it might crack. Don't leave the cake to cool down completely in the pan before flipping it or the caramelised juices might stick to the pan.