Strawberry Upside Down Cake Recipe

A easy but pleasant sponge cake, with a strawberry high (or backside…!). Good for the summer season season and contemporary berries

A easy but delicious one layer cake, excellent for any summer season celebration, barbecue, or simply as a result of. 

Strawberry Season

When this put up is popping out, it’s principally the beginning of summer season nonetheless (June) and I’m completely right here for the entire summery baking that I can muster. It is usually nicely into the beginning of strawberry season within the UK (not less than for all of the selecting farms close to me) so I at all times like to do baking with the entire contemporary berries I can decide myself. 

I’ve a number of completely different decide your individual farms close to me which change seasonally to various things such because the fruit you may decide now, to sunflowers, to pumpkins and so forth. It’s such a stunning factor to do one summery afternoon, and when you can actually decide a fruit and put it right into a selfmade cake an hour later, why wouldn’t you?! 

Summer season baking

Regardless that I totally adore the Christmas and Easter baking seasons, which generally contain a lot of chocolate in my world, I do adore the summer season season as all my bakes are inclined to change into lighter, extra fruity. 

My peaches and cream cake is unquestionably one in every of my favourites, together with my eton mess cake, and they’re gentle, fruity and scrumptious. Lemon and blueberry is one in every of my favorite mixtures  and I’ve a good few of these recipes now, and if I can add one other fruity bake to my roster, I positively will. 

Presently of yr, you may decide gooseberries, raspberries, and shortly it’ll be the time for blueberries and loganberries. Regardless that it is a bake within the oven kinda recipe, I even have lots of no-bake recipes that would take your fancy as an alternative if you want. 

The the wrong way up strawberries 

To some extent, this recipe relies on a pineapple the wrong way up cake. My recipe for that is in my third guide On a regular basis and it’s an iconic basic, however there are such a lot of scrumptious choices you are able to do when you don’t fancy the pineapple facet of bakes. 

There are a pair other ways you are able to do an the wrong way up cake, however I at all times begin off with a layer of butter blended with sugar. That is partly to cease the cake sticking, but in addition to assist create a scrumptious layer of fruity goodness by the point you add your strawberries. 

I combine the butter and sugar collectively to a creamy paste, and unfold it over the bottom of a cake tin. You don’t need to line the cake tin when you don’t need to, however when you do, it’s price greasing the tin to stay the paper down, after which fastidiously spreading the butter/sugar combine on high of the paper, with out transferring the paper about (I simply poke it with a finger)

I reduce the tops off my strawberries after washing, after which half the strawberries. You then need to press the strawberries into the butter/sugar combine, reduce facet down (see the pictures for what I imply). I attempt to cowl the bottom as a lot as I can, squeezing them in and filling each hole. 

Cake combination 

As soon as the strawberries are prepped, and the oven is preheating, you need to make the cake combine. It’s primarily based on a primary cake combination, with an added little flare to verify it’s a brilliant gentle and delicate moist sponge combination, with a touch of vanilla. 

I beat collectively some unsalted butter (or baking unfold) with the caster sugar, and ensure they’re creamy and mixed earlier than carrying on. I add in all of my eggs, self elevating flour, some vanilla extract, and the key… buttermilk. 

Nonetheless, I principally make my very own buttermilk within the cake combine by utilizing full-fat milk, and lemon juice. You need to use precise buttermilk if you’d like, however including all of this collectively works wonders and makes the lightest sponge. Combine all the things collectively after which pour over the strawberries, unfold after which bake. 

Baking the cake 

For this bake, as with most of my desserts for purposeful consistency, I used an 8″ cake tin. A cake like this, attributable to it’s depth, takes a short time to bake, however I promise you it’s price it. I bake at 160ºc in a fan oven, for 45-50 minutes. 

Any bake, can differ in time. Sadly, ovens actually do differ in capacity and consistency, even when you suppose it’s correct. I’ve had numerous points with ovens previously, and it’s okay for bakes to differ a bit. I wait till my cake is golden, and also you ideally need to wait till not less than three quarters of the best way via the timing earlier than checking the cake, in any other case it could sink. 

The strawberries on this bake can bubble up barely to create virtually a jam like consistency across the fringe of the cake, however that’s anticipated, and scrumptious. As soon as the cake has been baked, you need to take it out of the oven, and depart it to sit down within the tin for about ten minutes. 

As soon as the ten minutes is up I fastidiously, because it’s nonetheless going to be sizzling, flip the cake onto my serving plate and punctiliously once more take away the tin. The cake might be served instantly while nonetheless heat, or you may look forward to the cake to chill and serve. 

Ideas & tips 

• I used this cake tin in my recipe however any unfastened bottomed or 8″ strong primarily based tins work (be sure to line strong base ones) 
• This cake is greatest served contemporary, however it could possibly final for 3+ days – if a hotter day, the fridge could also be greatest 
• I prefer to serve this cake with a bit cream, custard, ice cream, or perhaps a dollop of clotted cream 

Strawberries

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

Cake

• 200 g unsalted butter/baking unfold
• 200 g caster sugar
• 4 medium eggs
• 200 g self elevating flour
• 1 tsp vanilla extract
• 75 ml full-fat milk
• 1 tsp lemon juice

• Preheat the oven to 180ºc/160ºc fan and seize a deep 8″ cake tin (line the bottom)

• Combine collectively the smaller portions of butter and sugar to a creamy paste

• Unfold over the bottom of the cake tin

• High and half the strawberries, and place them everywhere in the base of the cake tin making an attempt to not depart a spot

• In a brand new bowl, add the bigger amount of butter and sugar till creamy

• Add the eggs, flour, vanilla, milk and lemon

• Combine the cake combination collectively till mixed

• Pour this over the strawberries, and easy over

• Bake the cake within the oven for 45-50+ minutes till baked

• Depart the cake to chill for ten minutes, after which fastidiously flip the cake out onto a plate and serve heat, or depart to chill after which serve.

• I used this cake tin in my recipe however any unfastened bottomed or 8″ strong primarily based tins work (be sure to line strong base ones) 
• This cake is greatest served contemporary, however it could possibly final for 3+ days – if a hotter day, the fridge could also be greatest 
• I prefer to serve this cake with a bit cream, custard, ice cream, or perhaps a dollop of clotted cream 

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