Strawberry Upside-Down Cake Recipe

This Strawberry Upside-Down Cake delivers a dazzling presentation and delicious flavor in one bake. Sliced strawberries form a jewel-coloured top (which becomes the base when inverted), against a tender sponge studded with berry juices. It’s perfect for spring or summer gatherings, special occasions, or anytime you want a showstopper dessert that tastes as good as it looks.

Why You’ll Love This Recipe

• Eye-catching — the glossy strawberry “layer” gives a beautiful finish.
• One-bowl method — minimal fuss, easy cleanup.
• Juicy & moist — berry juices seep into the sponge for extra flavor.
• Versatile — serve warm or chilled; great with cream or ice cream.

Ingredients

Strawberries
35 g unsalted butter
50 g caster sugar
400 g strawberries

Cake
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

Grams – Ounces

Directions

Below is a detailed, step-by-step method to recreate the cake as shown in the picture:

1. Preheat & prepare tin
   Preheat your oven to 180 °C (160 °C fan).
   Use a deep 8-inch (≈20 cm) round cake tin. Line the base with parchment (baking) paper. Ensure the sides are greased or lined if needed to prevent sticking.
2. Prepare strawberry layer
   a. In a small saucepan (or heatproof bowl), melt 35 g unsalted butter over low heat.
   b. Stir in 50 g caster sugar with the melted butter until dissolved and a bit foamy.
   c. Remove from heat.
   d. Slice 400 g strawberries (hulled) in half (or into slices depending on size) and arrange them cut-side down in the prepared tin in a single layer, filling the base neatly.
   e. Pour the warm butter-sugar mixture evenly over the arranged strawberries, making sure the syrup drizzles into gaps but doesn’t displace berries.
3. Make cake batter
   a. In a mixing bowl, cream together 200 g unsalted butter (or baking spread) and 200 g caster sugar until light and fluffy.
   b. Add the 4 medium eggs, one at a time, beating well after each addition to incorporate fully.
   c. Mix in 1 tsp vanilla extract.
   d. In a separate bowl or cup, combine 75 ml full-fat milk with 1 tsp lemon juice (this gives a slight acidity).
   e. Alternate adding the self-raising flour (200 g) and the milk mixture into the batter, starting and ending with flour. Fold gently until just smooth—do not overmix.
4. Assemble & bake
   a. Carefully pour the batter over the strawberry layer in the tin, spreading it gently but thoroughly to cover all berries.
   b. Tap the tin gently on your work surface to release large air bubbles and allow the batter to settle.
   c. Place in the preheated oven on the middle shelf.
   d. Bake for approximately 45–50 minutes, or until the top (which is actually the sponge top) is golden, a skewer or cake tester inserted in the center comes out clean or with minimal crumbs, and the cake is pulling slightly from the tin edges.
5. Cooling & inverting
   a. Once baked, remove from oven and set on a wire rack. Let the cake rest in its tin for about 10–15 minutes — not too long or the strawberry layer may stick.
   b. Run a knife carefully around the edges to loosen.
   c. Place a serving plate or cake board over the tin.
   d. Invert the cake swiftly but carefully so that the strawberry side is now on top.
   e. If any berries stick to the tin, gently lift them and place them back onto the top of the cake.
6. Final touches
   Let the cake cool completely (or at least to warm) before slicing. The strawberry topping should be glossy and intact. Serve slices with cream, ice cream, or a dusting of powdered sugar if desired.

Pro Tips and Variations

• Even berry layer: Choose strawberries of uniform size, slice them neatly, and pack them without gaps for a consistent top.
• Juice control: Don’t oversoak berries; the butter-sugar syrup should be just enough to glaze but not flood.
• Alternate fruits: Try this method with raspberries, cherries, or mixed berries, adjusting sugar slightly for tart fruits.
• Flavor twist: Add a teaspoon of almond extract or a little lemon zest to the cake batter.
• Glaze: After inverting, brush the top with warmed apricot jam diluted with a little water for extra shine.

Serving Suggestions

• Serve slightly warm or at room temperature.
• Accompany with softly whipped cream or vanilla ice cream.
• Fresh mint leaves or extra strawberry slices make a beautiful garnish.
• A dusting of icing sugar adds a pretty finish for presentation.

Storage / Reheating

• Storage: Cover loosely with food wrap or place in an airtight container. Keeps 2–3 days at room temperature or 4–5 days in fridge.
• Reheating: Warm individual slices for ~10–15 seconds in microwave or in a 150 °C oven for 5 minutes to refresh softness.

FAQs

My strawberries released too much juice and the cake was soggy. What can I do?
A: Use firmer berries, drain excess juice before arranging, and don’t pour extra syrup over them. Also, reduce baking time slightly if needed.

Can I use frozen strawberries?
A: Thaw fully, drain any extra liquid, and pat dry before using (excess water can ruin the topping).

Does the cake need to rest before serving?
A: Yes — resting helps the juices settle so slices hold together when serving.

Can I make this gluten free?
A: Possibly — substitute a gluten-free self-raising flour blend, but texture may vary slightly.

Conclusion

Strawberry Upside-Down Cake is a stunning centerpiece that tastes as lovely as it looks. With a beautiful glazed berry “top” and soft, moist sponge, it’s surprisingly easy to make with this method. Whether for afternoon tea, celebration, or simply to delight family and friends, this cake brings charm and flavor. Enjoy baking—and tasting!

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