This delicious Strawberry Upside Down Cake makes a great easy summer cake that is packed with flavours. It combines caramelised strawberries and a light and fluffy vanilla butter cake; perfect for dessert or afternoon tea!
25gr (2 tablesp.)Caster Sugaror fine white granulated sugar
7.5gr (1 tablesp.)Cornstarch
Vanilla Butter Cake
120gr (1/2 cup)Buttervery soft
75gr (1/3 cup)Caster Sugaror fine white granulated sugar
3Eggsat room temperature
120ml (1/2 cup)Full Cream Milk(Whole Milk)
1 1/2teasp.Vanilla Extract
250 gr (1 2/3 cup)Self-Rising Flour
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).
General Disclaimer: I highly recommend using the measurements in grams/ml (instead of cups) for more accuracy and the best results.Yield: I used a 22cm / 9inch Springform Pan, but you can use a same size Round Pan (well lined with baking paper/greased) as well.Ingredients Notes:
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.