This Upside Down Strawberry Cake is jam packed with three whole punnets of strawberries! To say this is bursting with fresh strawberry flavours is an understatement. Grab your wooden spoon and mixing bowl – it’s time to get baking!
There are two conspiracies in my life that remain unexplained:
- The Great Sock Conspiracy: How my washing machine seems to eat a single sock from every load I do; and
- The Disappearing Strawberries Conspiracy: How you can pack 750g / 1.5 lb of fresh strawberries into a cake, but when it comes out of the oven, it looks like just a fraction are left.
I have no rationale explanation for either. For The Sock Conspiracy, thoughts have passed about an arrangement between sock makers and washing machine manufacturers. I’m also convinced my washing machine talks to my dryer – “Hey, mate, I didn’t get to the sock, you got it?” To which my Dryer responds, “Yeah mate, I’ll take care of it.”
As for the Strawberry Conspiracy…. Well, I must confess I didn’t apply much thought to it. I just kept adding more strawberries. More, more, more! Until I was happy with how much strawberry was visible in the cake.
And the end result? 3 WHOLE PUNNETS of strawberries ended up in the cake. 3, three, THREE!!! (That’s 1.5 lb / 750g for those who aren’t here Down Under.)
And you know what? Chopping all those strawberries is probably the part of this recipe that requires the most effort. That’s a ALOT of strawberries.
Get through that, and the rest of this Strawberry Upside Down Cake is a breeze. 🙂
For fellow baking nerds, here was my thinking about this recipe: The conundrum I grappled with was that in order for a cake to have great strawberry flavour using only fresh strawberries, you need a LOT of strawberries. However, strawberries have loads of liquid in them, so there was only so much that I could mix into the batter without compromising the crumb of the cake.
So what I decided to do was to make an upside down cake and jam pack loads of strawberries into the base of the pan.
Baking Nerd talk continued…… For the base (that flips to become the surface), I added sugar and butter, and tossed the strawberries in cornflour to make it “jammy” (I got that idea from my Fresh Strawberry Bars). Without these steps, the strawberries just turned into mush.
Then I used the batter from my Blueberry Lemon Loaf which is a fairly dense, extremely moist yoghurt based cake. I found that using a lighter cake, like a traditional sponge or even the batter from Dorothy’s Famous Apple Cake, couldn’t hold up to the extreme amount of juices that seeped from the large volume of strawberries I used.
Also, using a thicker batter allowed for strawberry pieces to be suspended throughout the cake. In one version, they all sank to the base during baking!
Bake, flip, brush with jam to pretty it up, then voila!
When this is baking, it smells like you’re making strawberry jam and baking a vanilla cake. It’s impossible not to be in a good mood when your house smells like that.
But that moment when you flip it – that tops it.
And that moment when you cut it – that tops it again.
But the ultimate utopia is that moment when you take the first bite.
That sticky strawberry top. The fresh bursts of strawberry inside. That vanilla sponge that’s so incredibly moist, you don’t need a dollop of cream for the side (though it never hurts).
How could this sight not make you SMILE?! 😄 – Nagi xx
More strawberry recipes 🍓🍓
- Strawberry Cheesecake
- Chocolate Covered Strawberries
- Fresh Strawberry Bars
- Strawberry Crumble
- Strawberry Ice Cream (No Churn)
Upside Down Strawberry Cake
- 750 g/ 1.5 lb strawberries , ripe
- 1 tbsp cornflour / cornstarch
- 2 tbsp plain white flour (all purpose flour)
- 50 g / 3 tbsp unsalted butter , melted
- 1/4 cup brown sugar , packed
- 1 3/4 cups / 265g plain white flour (all purpose flour)
- 1 cup / 220g white sugar , preferably caster/superfine
- 2 tsp baking powder
- Pinch of salt
- 1 cup plain yoghurt (preferably not low fat)
- 3 eggs
- 2 tsp vanilla extract or essence
- 1/2 cup / 125 ml vegetable oil (or canola)
- 2 tbsp strawberry jam
- Preheat oven to 180C/350F. Butter and line a 20 - 22 cm / 8 - 9" springform pan with parchment paper.
- Slice about 2/3 of the strawberries about 4 mm / 1/6" thick until you have 3 cups of slices. Place in a bowl, add cornflour, toss.
- Chop the rest into about 1.25 / 1/2" pieces (~ 2 cups) and put in a separate bowl. Add flour, toss.
- Place butter and brown sugar in cake pan. Mix and spread out across base.
- Spread strawberry SLICES over base of cake pan.
- Place batter Dry ingredients in a large bowl, whisk.
- Place Wet ingredients in a bowl, whisk until combined.
- Add Wet ingredients into the Dry ingredients. Mix with a wooden spoon until flour is incorporated - a few lumps is fine.
- Spread just over half the batter over the strawberry slices.
- Scatter over most of the chopped strawberries. Top with remaining batter and remaining strawberries.
- Bake for 50 minutes, or until a skewer inserted comes out clean (20cm/8" pan takes closer to 60 minutes). The top will be a deep golden brown.
- Remove sides and place on a rack to cool for 1.5 hours.
- Carefully flip the cake onto a serving platter. Remove base and peel off paper (use knife to help if required).
- Place jam in a small bowl. Microwave for 15 seconds, mix until smooth. Brush over top of cake.
- Cool cake completely before serving.
WATCH HOW TO MAKE IT
Upside Down Strawberry Cake recipe video! Baby Hands are back……
LIFE OF DOZER
Minding the cake as it cools….
And I was waiting for that moment he stood up and the cake went flying……🙀