Strawberry Upside Down Cake (Print Version)
# Ingredients:
→ Topping
01 -
300 g fresh strawberries, hulled and sliced
02 -
100 g brown sugar
03 -
60 g unsalted butter
→ Cake
04 -
190 g all-purpose flour
05 -
200 g granulated sugar
06 -
115 g unsalted butter, softened
07 -
2 large eggs
08 -
120 ml milk
09 -
6 g baking powder
10 -
5 ml vanilla extract
11 -
1.5 g salt
# Instructions:
01 -
Preheat oven to 175°C. Generously grease a 23 cm round cake pan to prevent sticking.
02 -
In a saucepan over medium heat, melt unsalted butter and brown sugar together, stirring until smooth and combined. Evenly pour mixture into the base of the prepared pan, then arrange sliced strawberries across the surface.
03 -
In a bowl, cream together softened unsalted butter and granulated sugar until pale and fluffy. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in milk and vanilla extract.
04 -
In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 -
Gradually add the dry ingredients to the wet mixture, gently mixing until just combined without overbeating.
06 -
Carefully spread the batter over the arranged strawberries in the pan, smoothing the top. Bake for 30–35 minutes or until a skewer inserted into the centre comes out clean.
07 -
Allow cake to cool in the pan for 10 minutes. Carefully invert onto a serving plate; gently lift away the pan to reveal the caramelized strawberries.
# Notes:
01 -
For best presentation, use ripe but firm strawberries to prevent excessive juice releasing during baking.