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 publish 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 properly into the beginning of strawberry season within the UK (at the very least 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 personal farms close to me which change seasonally to various things such because the fruit you possibly can decide now, to sunflowers, to pumpkins and so forth. It’s such a stunning factor to do one summery afternoon, and if you happen to can actually decide a fruit and put it right into a home made cake an hour later, why wouldn’t you?! 

Summer season baking

Though I completely adore the Christmas and Easter baking seasons, which usually contain a number of chocolate in my world, I do adore the summer season season as all my bakes are likely to turn into lighter, extra fruity. 

My peaches and cream cake is certainly considered one of my favourites, together with my eton mess cake, and they’re gentle, fruity and scrumptious. Lemon and blueberry is considered one of 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. 

Presently of yr, you possibly can decide gooseberries, raspberries, and shortly it’ll be the time for blueberries and loganberries. Though it is a bake within the oven kinda recipe, I even have a number of no-bake recipes that might take your fancy as a substitute if you want. 

The the other way up strawberries 

To a degree, this recipe is predicated on a pineapple the other way up cake. My recipe for that is in my third e book On a regular basis and it’s an iconic basic, however there are such a lot of scrumptious choices you are able to do if you happen to 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 additionally 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 if you happen to don’t need to, however if you happen to do, it’s price greasing the tin to stay the paper down, after which rigorously spreading the butter/sugar combine on high of the paper, with out shifting 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 need to press the strawberries into the butter/sugar combine, minimize aspect down (see the photographs 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 based mostly on a primary cake combination, with an added little flare to verify it’s an excellent gentle and comfortable 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 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 truffles for purposeful consistency, I used an 8″ cake tin. A cake like this, attributable to it’s depth, takes a short while 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 potential and consistency, even if you happen to suppose it’s correct. I’ve had numerous points with ovens prior to now, and it’s okay for bakes to differ just a little. I wait till my cake is golden, and also you ideally need to wait till at the very least three quarters of the way in which by way of the timing earlier than checking the cake, in any other case it might sink. 

The strawberries on this bake can bubble up barely to create nearly 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 take a seat within the tin for about ten minutes. 

As soon as the ten minutes is up I rigorously, because it’s nonetheless going to be scorching, flip the cake onto my serving plate and thoroughly once more take away the tin. The cake could be served instantly while nonetheless heat, or you possibly can 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″ stable based mostly tins work (be sure to line stable base ones) 
• This cake is finest served contemporary, however it could possibly final for 3+ days – if a hotter day, the fridge could also be finest 
• I wish to serve this cake with just a little 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 depart a niche

• 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

• Go away the cake to chill for ten minutes, after which rigorously 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″ stable based mostly tins work (be sure to line stable base ones) 
• This cake is finest served contemporary, however it could possibly final for 3+ days – if a hotter day, the fridge could also be finest 
• I wish to serve this cake with just a little cream, custard, ice cream, or perhaps a dollop of clotted cream 

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© Jane’s Patisserie. All pictures & content material are copyright protected. Don’t use my pictures with out prior permission. If you wish to republish this recipe, please re-write the recipe in your personal phrases and credit score me, or hyperlink again to this publish for the recipe.