Strawberry Upside Down Cake
This yummy Strawberry Upside Down Cake is a fantastic summer treat bursting with flavor. It features caramelized strawberries on top of a fluffy homemade vanilla cake, ideal for dessert or a relaxing afternoon tea!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Ingredients
Strawberries
- 500 grams (1 lbs) Fresh Strawberries
- 25 grams (2 tablesp.) Caster Sugar – or fine white granulated sugar
- 7.5 grams (1 tablesp.) Cornstarch
Vanilla Cake
- 120 grams (1/2 cup) Butter – very soft
- 75 grams (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 tsp Vanilla Extract
- 250 grams (1 2/3 cup) Self-Rising Flour
Instructions
Preheat your oven to 180°C/350°F. Line the bottom of a 22cm/9 inch Springform Pan with baking paper and lightly grease the sides.
Strawberries:
- Wash the strawberries, remove the tops, and halve them. Toss them in a small mixing bowl with the sugar and cornstarch.
- Arrange the strawberries in an even layer at the bottom of the pan. Set aside.
Vanilla Cake
- Cream the softened butter and sugar for about 5 minutes on medium-high speed, or until light and fluffy.
- Add the eggs one at a time, mixing slowly until incorporated (see note 3), followed by the milk and vanilla.
- Gently mix in the self-rising flour, stopping as soon as it’s incorporated to avoid overworking the batter.
- Pour the batter over the strawberries, using a small offset spatula or the back of a spoon to spread it evenly if needed.
- Bake for 40 -45 minutes, or until a knife or skewer inserted into the center comes out clean. Let it cool for 10-15 minutes before removing the sides of the pan (if using a springform pan) and flipping the cake.
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