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, good for any summer season get together, 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 choose myself. 

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

Summer season baking

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

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

At the moment of yr, you may choose gooseberries, raspberries, and shortly it’ll be the time for blueberries and loganberries. Regardless that this can be a bake within the oven kinda recipe, I even have a number of no-bake recipes that would take your fancy as a substitute if you want. 

The the other way up strawberries 

To a degree, this recipe relies on a pineapple the other 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 in the event you don’t fancy the pineapple aspect of bakes. 

There are a pair alternative ways you are able to do an the other 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 should line the cake tin in the event you don’t wish to, however in the event you do, it’s value 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 minimize the tops off my strawberries after washing, after which half the strawberries. You then wish to press the strawberries into the butter/sugar combine, minimize aspect 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 wish to make the cake combine. It’s primarily based on a primary cake combination, with an added little flare to ensure it’s a brilliant mild and gentle 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. 

Nevertheless, I principally make my very own buttermilk within the cake combine through the use of full-fat milk, and lemon juice. You should use precise buttermilk in order for you, however including all of this collectively works wonders and makes the lightest sponge. Combine every part 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, resulting from it’s depth, takes a short while to bake, however I promise you it’s value it. I bake at 160ºc in a fan oven, for 45-50 minutes. 

Any bake, can range in time. Sadly, ovens actually do range in skill and consistency, even in the event you suppose it’s correct. I’ve had numerous points with ovens prior to now, and it’s okay for bakes to range slightly. I wait till my cake is golden, and also you ideally wish to wait till not less than three quarters of the best way by means of 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 wish to take it out of the oven, and go away it to take a seat 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 will be served instantly while nonetheless heat, or you may look ahead 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 (make certain to line strong base ones) 
• This cake is greatest served contemporary, however it could final for 3+ days – if a hotter day, the fridge could also be greatest 
• I prefer to serve this cake with slightly 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

• Prime and half the strawberries, and place them everywhere in the base of the cake tin attempting to not go away 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 clean over

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

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

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

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