Strawberry Upside Down Cake

How to make Strawberry Upside Down Cake



500 gr (1 lbs) Fresh Strawberries

25 gr (2 tablesp.) Caster Sugar – or fine white granulated sugar

7.5 gr (1 tablesp.) Cornstarch

Vanilla Butter Cake

120 gr (1/2 cup) Butter – very soft

75 gr (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 teasp. Vanilla Extract

250 gr (1 2/3 cup) Self-Rising Flour


Preheat your oven on 180°C/350°F. Prepare a 22cm / 9 inch Springform Pan by lining the bottom with baking paper and lightly greasing the sides (see note 1)


Wash the Strawberries, remove the tops and cut in half. Place in a small mixing bowl and toss with the Sugar and Cornstarch.

Place the strawberries at the bottom of the pan in an even layer. Set aside.

Vanilla Butter Cake

Cream the soft Butter and Sugar for about 5 minutes on medium high speed, or until light and fluffy

Add the Eggs one at the time, slowly mixing until incorporated (see note 3), then the Milk and Vanilla.

Mix in the Self-Rising Flour, stopping as soon as incorporated to avoid overworking the batter.
Pour over the Strawberries, using a small offset spatula or back of a spoon to spread it evenly over the strawberries if needed.

Bake for 35 to 45 minutes, or until the tip of a knife or skewer comes out clean. Leave to cool down for 10 to 15 minutes before opening the sides of the pan (if using a springform pan) and flipping the cake.

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