Delightful Strawberry Upside-Down Cake: A Perfect Summer Treat
Indulge in the refreshing taste of summer with this easy-to-make Strawberry Upside-Down Cake. Ideal for gatherings, barbecues, or simply a delightful treat at home!
Celebrate Strawberry Season
June marks the onset of summer, and with it comes the joy of strawberry picking! There’s nothing quite like baking with fresh strawberries from local farms, making every dessert burst with flavor. Inviting friends for a pick-your-own trip followed by a bake-off can be a delightful summer activity.
Summer Baking Bliss
While I cherish the rich flavors of Christmas baking, summer baking is all about lightness and fruitiness. From Eton Mess Cake to a refreshing Peach and Cream Cake, summer desserts are all about celebrating fresh fruits. Don’t forget, if you ever feel like skipping the oven, I have plenty of no-bake options too!
Getting Creative with Strawberries
This Strawberry Upside-Down Cake draws inspiration from the classic pineapple version. By using a mix of sugar and butter at the bottom, you create a delectable sticky layer. It’s also a standard practice to prepare the strawberries for a gorgeous presentation.
Follow these guidelines to ensure your strawberries are perfectly placed in the cake:
- Wash and trim the tops off the strawberries.
- Cut each in half and press them cut-side down into the butter-sugar mixture. Fill in all gaps to create a beautiful topping.
Making the Cake Batter
With the strawberries in place, it’s time to whip up a soft, moist sponge cake. Here’s how:
- Start by creaming unsalted butter with caster sugar until it’s light and fluffy.
- Add in eggs, self-raising flour, vanilla extract, and a homemade buttermilk mix using full-fat milk and lemon juice for that perfect texture.
- Combine everything until smooth, then pour this mixture over the strawberries in the cake tin.
Baking Your Strawberry Creation
For best results, use an 8” cake tin to bake your Strawberry Upside-Down Cake. The baking time may vary, so keep an eye on it:
- Preheat your oven to 160ºC (fan oven) or 180ºC.
- Bake for approximately 45-50 minutes, until the cake is golden brown.
- Let the cake sit in the tin for about 10 minutes before flipping it onto a serving plate. Serve warm or allow it to cool.
Helpful Tips for Success
- Use a loose-bottomed 8” cake tin for easy removal. If using a solid base, ensure to line it well.
- This cake tastes best fresh but can last for 3+ days. On warm days, it’s best to refrigerate.
- Pair this delectable cake with whipped cream, custard, or even clotted cream for an extra indulgence.
Strawberry Topping
- 35 g unsalted butter
- 50 g caster sugar
- 400 g fresh strawberries
Cake Mixture
- 200 g unsalted butter or baking spread
- 200 g caster sugar
- 4 medium eggs
- 200 g self-raising flour
- 1 tsp vanilla extract
- 75 ml full-fat milk
- 1 tsp lemon juice
- Preheat your oven to 180ºC or 160ºC for fan ovens. Prepare a deep 8″ cake tin by lining the base.
- Mix the butter and sugar for the topping until creamy, then spread this mixture at the base of the cake tin.
- Halve the strawberries and arrange them cut-side down in the tin, filling in any gaps.
- In a separate bowl, cream the larger amount of butter and sugar until light; then add eggs, flour, vanilla, milk, and lemon juice.
- Blend until just combined, then pour the batter over the strawberries evenly.
- Bake in the oven for about 45-50 minutes or until golden brown and a skewer comes out clean.
- Let the cake cool in the tin for 10 minutes before gently transferring it to a plate. Serve warm or allow it to cool completely.
- This recipe works best with an 8″ loose-bottomed cake tin.
- The cake is freshest on the day it is made but can be stored for 3+ days—refrigeration may help in warmer weather.
- Enjoy it with whipped cream, ice cream, or a dollop of clotted cream for a treat!