Description
Indulge in the deliciousness of this Strawberry Upside Down Cake, where juicy strawberries sit atop a moist and flavorful vanilla butter cake. A perfect dessert for any occasion!
Ingredients
Units
Scale
Strawberries
- 500 gr Fresh Strawberries
- 25 gr Caster Sugar or fine white granulated sugar
- 10 gr Cornstarch
Vanilla Butter Cake
- 120 gr Unsalted Butter very soft
- 75 gr Caster Sugar or fine white granulated sugar
- 3 large Eggs at room temperature
- 120 ml Full Cream / Whole Milk
- 1 1/2 teaspoon Vanilla Extract
- 250 gr Self-Rising Flour
Instructions
- Preheat the Oven: Preheat your oven to 180°C/350°F. Line a 22cm/9 inch Springform Pan with baking paper and grease the sides.
- Prepare Strawberries: Wash, hull, and halve the strawberries. Toss with sugar and cornstarch.
- Arrange Strawberries: Place prepared strawberries at the bottom of the pan.
- Make Vanilla Butter Cake: Cream butter and sugar, add eggs, milk, and vanilla. Mix in flour gently.
- Assemble Cake: Pour cake batter over strawberries in the pan.
- Bake: Bake for 35-45 minutes until a skewer comes out clean. Cool before flipping.
Notes
- Yield: Recipe makes 8 servings in a 22cm/9-inch Springform Pan.
- If using Frozen Strawberries, ensure they are thawed, drained, and dried.
- Place a tray under the pan to catch strawberry juices while baking.
- Cream butter and sugar until light to avoid graininess in the batter.
- Batter may look curdled but will come together when flour is added.
- Baking time may vary; allow cake to cool slightly before flipping.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
